|Paneer Makhani – Guest Post from Zesty South Indian Kitchen|
It is Sunday and that means Around the World in 80 Sundays! I am so excited to have Swathi from Zesty South Indian Kitchen post this recipe today. I am sure you will love this recipe. I will be making it with my daughter next week. She will be home on Spring Break and I know she will love this!
Please welcome Swathi and stop by her blog and visit for a while. I know you will enjoy it! Tell her Cynthia from Feeding Big and more sent you!
Here is Swathi!
Cynthia of Feeding Big and more, has a great blog with a concept of exploring the world cuisine in 80 days with her Sunday’s guest post. Thus, when she asked me to do a guest post for her blog I agreed immediately. However I asked her some more time to get everything arranged, as everyday it is little crazy with my bundles of joy.
She also told me she had recently tried Chicken Tikka Masala from Indian restaurant and greatly enjoyed it. Thus I thought, perhaps I should write a guest post on this restaurant favorite Panir Makahani / Butter paneer Masala.
My family belongs to the group of occasional paneer/ Indian cottage lovers, and is happy to see it in the menu once in a while. I am Swathi, who is the author of the blog Zesty South Indian Kitchen, and is a stay at home mom of two little kids. I love to cook curries, try various international cuisines adjusted to our taste buds, and am crazy about homemade bread.
Paneer Makhani, is a famous Punjabi dish, and in on the menu of most Indian restaurants (outside of India, most of the Indian restaurants cater North Indian food). Makhani means with butter, you can make makhani with paneer/ Indian cottage cheese, chicken, lentils etc. Gravy is mainly tomato based with little onion and whole garam masala. The dish is cooked with butter and made richer with heavy cream. End result is an amazing rich flavorful aromatic curry you are going to fell in love with, and goes well with Indian flat bread like chapathi and Nan. I won’t recommend it with rice. If you search Google you will found lot of recipes of Paneer Makhani, some using fresh tomato, some using canned one, and some without it, and some adds cashew nuts.
My version is adapted from the recipe of the famous Indian chef Sanjeev Kapoor. I like his recipe, but I needed to adjust the spices as his is a spice heavy version. My hubby can’t stand that many spices, and my little one won’t touch it if it is too spicy. It is really hard to think about North Indian curry without garam masala, as it is a unique Indian spice blend. Even though you can get packets as garam masala in Indian stores, there is lot of regional variations, and if you want to know more take look over here. The spices that I have used over here are warm spices like, cinnamon, cloves, mace, cardamom and bay leaves.
To make this dish, at first you need to fry the paneer in butter and keep it aside in boiling water so it won’t become hard or chewy.
Then fry onion, and warm spices, ginger and garlic in butter and then add tomato and cook until it soft but not mushy.
Then grind this mixture into a fine puree, and cook again with red chili powder, coriander powder and salt, and add flavor with dry fenugreek leaves.
Finally add fried paneer and cook for 3 minutes and remove from the fire, while they are warm add cream and chopped cilantro leaves. Since I used fresh ingredients, it tasted very delicious.
Once you try this version you are going to think twice while having order from restaurant, I can assure that. Try it yourself and give your feedback, I would appreciate that.
Thanks Cynthia for this wonderful opportunity.
|Paneer Makhari – Guest Post from Swathi|
Paneer Makhani/ Paneer Butter Masala Recipe
Adapted from: Sanjeevkapoor.com
Preparation Time: 10-15 minutes
Cooking Time: 20 minutes
10 oz. Cottage cheese (paneer),cut into pieces 2 tablespoons Butter (Can use Ricotta Cheese)
1 teaspoon Oil
2 Bay leaves
2 one inch sticks Cinnamon
2 Dried red chilies, broken
2 teaspoon Coriander seeds, crushed
2 cups of onion, sliced
1 inch Ginger
2 cloves Garlic
1/8 teaspoon turmeric powder
1/4 teaspoons Coriander powder
1/4 teaspoon Red chili powder
5 Tomatoes, chopped about 4 cups
3/4 teaspoon Salt to taste
1/2 tablespoon Kasoori methi/ Dry fenugreek leaves ,crushed
1 cup water
1/2 cup Fresh cream
1 tablespoons of chopped cilantro leaves
Heat a tablespoon of butter in small skillet and add cubed paneer and fry them until slightly golden brown and remove them from the fire and add into a bowl of hot water and set aside until you’re ready to use them.
Heat 1 tablespoon butter and a teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chilies and coriander seeds. Sauté for a minute.
To this add chopped onion and stir-fry for 2 minutes and then add ginger and garlic. Cook for another 2 minutes then add tomato, cook until it is soft but not mushy takes about 3 minutes.
Once the mixture is cool enough to touch puree the mixture and set aside.
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