Easy Main Course Recipes for your Diwali Party

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LF Team

Paneer Makhani Risotto by chef Siddhesh Raut, M.I.T.R.O.N bar and cafe, Sakinaka (Andheri, Mumbai)


Ingredients:

  • Tomato - 50 gms
  • Cashewnut - 20 gms
  • Bay leaf - 1 no
  • Green Cardamom - 1 no
  • Oil - 1 tbsp
  • Ginger - 10gms
  • Garlic - 10gms
  • Butter - 20
  • Amul Cream - 20gms
  • Kasoori Methi - a pinch
  • Mawa - 10gms
  • Chilli Powder - 2gms
  • Green Chilli – 1g m
  • Salt - T.T
  • Tomato Ketchup - 20gm
  • Kashmiri Red Chilli - 2-3 nos.
  • Sugar - a pinch
  • Garam Masala - 2gm
  • Turmeric - a pinch

Ingredients for Risotto: 

Arborio Rice- 100gm

Malai Paneer- 100gm

Parmesan Cheese- 20gm

Onion- 20gm

Garlic- 2-3cloves

Oil- 10ml

Amul Cream-10gm

Butter-10gm

Coriander Leaves- for garnish 

Salt- T.T

Method for Makhani Gravy:


1. In a large pan or kadhai, heat a tablespoon of butter and two tablespoons oil.
2. Add green chilies, Kashmiri red chilies, ginger, garlic paste and whole spices. Sauté for a minute or two and add cashew nuts, poppy seeds and tomatoes. Mix well. Cover and cook this for 10 to 15 minutes until the tomatoes start breaking down. Switch off the flame and set aside to cool.
3. Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.
4. In the same pan or kadhai, heat the remaining butter and add the tomato paste. Add garam masala powder, red chili powder, turmeric, ketchup, salt and sugar along with 1/2 cup water. Bring this to a boil.
5. Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. In another pan, dry roast the kasoori methi and grind it to a fine powder. Mix kasoori methi and fresh cream in the curry and switch off the flame.

Method for Risotto:


1. Heat the stock. Peel and finely chop the onion and garlic. 
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat. Add onions and garlic, fry gently for about 15 minutes, or until softened but not coloured.
3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add salt & vegetable stock as per the doneness.
4. Add makhani gravy and paneer cubes to it. Adjust the seasoning, add fresh cream & parmesan cheese.

Extra Tip: To convert this into a non-veg recipe called Murgh Makhani Risotto, you can also add small boneless chicken pieces to the gravy and let it cook until it takes the flavour of the gravy. Ideally it needs to be cooked for 10-15 mins.


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