Paneer Makhanwala By Bhaviniparekh2001
by bhaviniparekh2001
Added to 29 cookbooks
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Paneer makhanwal, fried paneer cubes dipped in a rich butter and cream gravy. It is best served with parathas and naans.
Method- Heat the ghee in a kadhai and deep fry the paneer till it turns light golden in colour from all the sides. Remove on an absorbent paper and keep aside.
- Grind the onions, ginger and garlic to a paste. Keep aside.
- Heat 1/2 tbsp of ghee (use the one, in which paneer was fried) in a heavy saucepan, add the cloves, bayleaf, cardamom and cinnamon and fry for 3-4 seconds on a medium flame.
- Add the grounded paste and saute till the paste turns to golden brown in colour on a medium flame.
- Add the dry masalas, salt, sugar and tomato puree, mix well and fry for 2 minutes.
- Add 2 cups of water and simmer for 7-8 minutes.
- Add the cream, butter, dried fenugreek leaves, paneer pieces, mix well and cook for 2 minutes.
- Transfer to serving dish and garnish with coriander and grated paneer or cheese.
- Serve hot.
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This recipe was contributed by bhaviniparekh2001 on 04 Feb 2011
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