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Paneer Makhni

In this recipe, paneer cubes are cooked in a rich gravy making them irresistible!
Gurdip Kohli Punj's Paneer Makhani recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Puree
  • 3 to 4 tbsp oil
  • 1bay leaf
  • 6 green cardamom
  • 1 cup sliced white onion
  • 5 to 7 Kashmiri red chillies
  • 1 cup diced tomatoes
  • ½ cup garlic cloves and ginger slices
  • 5 to 7 cashew nuts
  • 1 tsp melon and sesame seeds
  • water
  • FOR Paneer Makhani
  • 2 tbsp oil
  • 6 green cardamom
  • 1 tsp All ground spice
  • 1 tsp cardamom powder
  • 250 gm cottage cheese cubes
  • 2 tsp condensed milk solids
  • 1 tbsp chopped coriander
  • salt
  • FOR Garnish
  • Fresh cream
  • Mint leaves

HOW TO PREPARE PANEER MAKHNI

  1. 1

    Heat a little oil in a pan and saute the bay leaf green cardamom, sliced white onions and Kashmiri red chillies. Add diced tomatoes, garlic cloves and ginger slices, cashew nuts, melon and sesame seeds. Mix well with water. Turn off the gas when the water in the mixture boils. Allow the mixture to cool to room temperature and transfer it to a mixer and blend it to prepare the puree. Heat oil in another pan and add some green cardamom to it. Pour the puree into this pan and add salt all ground spice and cardamom powder. Add cottage cheese cubes to this mixture. Mix well with the masala. The Paneer Makhani is ready. Add some chopped coriander. Transfer it to a serving plate. Garnish it with some fresh cream and mint leaves.
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