Paneer is deemed to be the signature vegetarian dish of India. From wedding to parties, everyone’s hunting for their favourite version of this quintessential vegetarian dish. One of the most famous varieties of the paneer curry is the Paneer Makhanwala. The gravy of this sweet tinted dish is made with onion, tomato, cashews, herbs and spices. The richness of the dish is in it's ingredients. In this video, we are making the creamy, buttery, and delicious Paneer Makhanwala. Paneer Makhanwala is best served with Paratha or roti. Dip your roti in this tasty sabzi and enjoy the creamy taste.
Ingredients:
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Garlic - 1 tbsp
Ginger - 1 tbsp
Green Chilli - 1 slit
Cinnamon - 1 inch
Onion - 1 cup
Tomatoes - 2 cups
Cashew Nuts - 1 tbsp
Coriander Powder - 1 tbsp
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt to Taste
Coriander Stems - 1/4 cup
Water - 500 ml
Kasturi Methi Powder - 1 tbsp
Sugar - 1 tbsp
Butter - 1 tbsp
Cream - 1/2 cup
Paneer - 1 cup
Chopped Coriander
Fresh Cream
Method:
In a wok, put some oil. Next, sauté cumin seeds, garlic, ginger, green chillies and cinnamon. Add onion, tomatoes and cashew nuts and cook.
Now add the spices, coriander stems and salt and cook. Add water. Once the mixture is cooked for 5-10 mins, let it cool. Once cool, put the mixture in a blender and blend.
Now through a sieve, put the mixture in to a wok and let it cook. Put kastoori methi, sugar, butter, cream and paneer in to the curry and cook.
Garnish with coriander and enjoy with a bread of your choice.
