PANNER MAKHANI GRAVY/TOMATO PANNER CURRY

Paneer makhani is a slightly sweet creamy dish of paneerMakhani gravies are an all-time favourite on the menus of almost all restaurants.

Basic makhani Gravy, the name says it all! The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines.

Hope you will give this a try and let me know how it turns out for you.

Panner makhani gravy recipes:

prep time:10 min

cooking time:15 min

total time:25 min

Dish:Side dish

Cuisines:north-indian

Serves:4 no

Ingredients:

Oil – 2 tbsp

Butter-1 tbsp

Cashews-4 no

Tomatoes – 2 no large pureed

Cumin powder / Jeeragam powder-1tsp

Chilli Powder – 1 tsp

Garam Masala Powder – 1 tsp

Ginger&Garlic paste-1tbsp

Dhanaya powder/coriander powder-1tbsp

Salt to taste

Sugar – 1 tsp

Paneer – 200 grams cubed

Water-as required

Methi leaves/ Dry Vendhaya keerai-1tsp

Method:

Heat oil in a pan, add ginger&garlic paste and let them fry well.

Then all spice powder mix well.

Now add in pureed tomatoes ,salt and mix well. Cook that till oil separates.

Add water and bring it to a boil.

Add in sugar mix well

Now add in paneer and simmer covered for 5 mins.

Add dry Methi leaves and serve.

Pictorial:

1)Take tomato and cashews in a blender

2)puree till smooth

3)Heat oil and butter in a pan and add ginger&garlic paste

4)Then add all spice powder

5)add pureed tomatoes

6)add required water

7)Add salt

8)And simmer for more than 5 min

9)add panner

10)add methi leaves

11)Serve

Comments

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