02/09/2020
• LOCKDOWN MASTERCHEF WINNER 1/8 •
Paneer Makhani (fusion style) by
Serves 1-2
For Makhani Gravy:
Ingredients:
Tomatoes - 2 medium sized
Onions - 2 medium sized
Dry Red Chill - 2-3
Ginger- 1 inch
Garlic - 10-12 pods
Coriander powder- 1 tbsp
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Garam Masala- 1 tbsp
Salt- as per liking
Kasuri Methi- 1 tbsp
Cashews- 10 in nos
Cream- 1 tbsp
Ghee- 1 tbsp
Butter- 1 tbsp
Procedure:
1. In a pan, add some ghee and saute onions, tomatoes, garlic pods, red chilli powder, turmeric powder, salt and coriander powder till the mixture softens.
2. Add dry red chilli and cashews and cook the mixture for 5 more minutes and turn off the flame.
3. Puree the mixture for that thick gravy consistency.
4. In a pan, add some butter and cook the puree. Add some water to adjust the consistency.
5. Add some garam masala, cream and kasuri Methi and cook the gravy for another 5-7 minutes.
Your Makhani Sauce's ready! :)
For Paneer:
Ingredients:
Paneer - 250 gms
Coriander- 100 gms
Mint - 100 gms
Green chilli- 1
Ginger- 1 inch
Garlic- 6-8 pods
Lemon juice- 1 tsp
Cumin seeds- 1 tsp
Cashews- 15-20 in nos (soaked for 1 hour)
Salt- as per liking
Oil- 2 tbsp
Procedure:
1. Blend coriander, mint, ginger, garlic, green chillies, cumin seeds, salt and lemon juice into a chutney. Keep it aside.
2. Blend soaked cashews, salt and garlic into a creamy sauce. Keep it aside in a separate bowl.
3. Take the paneer and cut it into big pieces that can be sliced into two.
4. Apply a layer of the coriander chutney and the cashew sauce on one side and seal it with the other slice.
5. Grill/Pan fry the paneer till it cooks and has a golden brown coat to it.
Enjoy the makhani sauce and paneer with a serving of jeera rice :)