Tawa Paneer Makhani

Por Spice Eats · 30 min

Ingredientes

Modo de preparo

1. Make the makhani gravy first: in a pressure cooker, add the tomatoes, green chilli, ginger garlic paste, red chilli powder, green cardamom, cloves and the 1/2 tsp salt. Add a little more than a cup of water and pressure cook for 2 to 3 whistles.
2. Once cooled, strain the mixture into a saucepan.
3. Bring the strained gravy to a boil over heat until it thickens.
4. Simmer and stir in the cream, butter, kasuri methi and 1 tsp honey (optional). Mix well and cook on low for 3 to 4 minutes until thick.
5. Set aside. The gravy should measure about 1 cup.
6. Heat the 2 tbsp oil in a tawa or frying pan. When hot, add the 1/4 tsp ajwain and let it splutter.
7. Add the chopped onion and sauté for 1 minute.
8. Add the chopped ginger and green chillies and sauté for 2 to 3 minutes until light brown.
9. Add the red chilli powder and coriander powder with a splash of water. Cook on high for 1 minute until the oil separates.
10. Add the paneer cubes and fry for 2 to 3 minutes to coat them with the masala.
11. Add half of the makhani gravy and fry until it thickens and coats the paneer.
12. Add the remaining makhani gravy, 1/2 tsp salt, garam masala and the optional Kashmiri chilli powder. Fry until the paneer is coated and the gravy has dried up.
13. Garnish with the chopped coriander leaves, mix and simmer for a minute or two.
14. Serve hot with roti or naan.

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