7/28/2019 Paneer Makhanwala +Garam Masala

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Paneer Makhanwala

Ingredients:

Ingredients:

250 gms Paneer/Cottage cheese,cut into 1" cubes3 medium ripen Tomatoes

2 medium Onions,sliced

1 tbsp Tomato ketchup

1" Ginger,chopped

4-5 Garlic pods,chopped

12-15 cashew nuts or 1/4 cup Water melon seeds

1/2 cup Milk

1/2 cup fresh Cream(optional)

1/2 tsp home made Garam masala

1 tsp Kashmiri Red chilli powder1 tsp Coriander powder

1/2 tsp Cumin seeds powder

1/4 Turmeric powder

1/2 tsp Kasuri methi

1/2 tsp Cumin seeds

Salt to taste

1/4 tsp Sugar

2 tbsp Oil

1 tbsp Butter

Method:

Cut paneer into 1" cubes and immerse them in a bowl of warm water andcover it with lid until its usage.This process will keep the paneer pieces

soft.You can even shallow fry them for a couple of minutes until they turn

slight brown and then immerse in warm water.

Make a cross on tomatoes and blanch them in hot water for 3-4mins.Remove the skin and chop them roughly.

Blanch the cashew nuts in the same hot water for a couple of minutes andremove them.Ignore this step if you are using water melon seeds.

Heat 1 tsp oil in a pan and fry ginger and garlic pieces until slightbrown,add sliced onions and fry until it is brown in color.Add a pinch of

sugar while frying onion,it speeds up the caramelize process of onion.Add

the chopped tomatoes and fry for a couple of minutes.Add tomato

http://www.chefandherkitchen.com/2013/03/garam-masala-powder-punjabi-garam.htmlhttp://www.chefandherkitchen.com/2013/03/garam-masala-powder-punjabi-garam.html

7/28/2019 Paneer Makhanwala +Garam Masala

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ketchup,coriander powder,cumin seeds powder,turmeric powder and

some salt and fry for a minute.Let this mixture cool a bit.

Grind the onion-tomato mixture to a very fine paste adding water ifrequired.

Grind the cashews(or watermelon seeds) to a very fine paste using thesame water in which it is soaked.

Heat oil and 1-2 tsp butter in a kadai/pan and crackle jeera and then addthe pureed onion-tomato mixture into it and fry well until the masala

leaves the oil in the edges.

Add the finely ground cashew mixture and mix well,let it cook for a coupleof minutes.Add more water to get the right consistency.

Add red chili powder,garam masala and kasuri methi(slightly roast it onpan and crush it with your hands before adding) to it and mix well.

Meanwhile gently squeeze extra water from paneer pieces and keep themaside.

Now add paneer pieces to the gravy and simmer for 2-3 mins.Turn off theflame and let the gravy cool a bit.

Add milk to it and mix well and switch on the flame and stir in freshcream and give a stir on low heat and boil for 2 mins.Add milk after the

gravy is cooled a bit which avoids curdling the gravy.(Here I did not add

cream to the gravy, I added only milk after I removed the gravy from

heat)

Add 1 tsp butter to it and garnish with coriander.Adding butter at the endwill enhance the taste.

Punjabi Garam Masala Powder Recipe:

shelf life: 1-2 months

Ingredients:

5-6 3" long Cinnamon pieces

2 tbsp Cloves6-8 Black Cardamom(Mota Elaichi)

20-25 Green Cardamom(Chota Elaichi)

2 tbsp Black Pepper Corns

3-4 Star Anise

3-4 Mace(Javithri )

10-12 Bay leaves

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2 tbsp Caraway seeds(Shahjeera)

1/2 Nutmeg(Jaiphal)

1/2" Dry Ginger(Sonth)

Method:

Clean and dry all the spices in the sun for 2-3 hrs.Alternatively you candry roast them for few minutes,but take care that you would not dry roast

them for long.I usually prefer to keep them in sun instead of dry roasting

the spices.

You can either grate nutmeg and dry ginger or break them into tinypieces using a pestle.

Grind all the ingredients to a powder.You do not need to grind it to a veryfine powder,you can keep it slightly coarse.