Paneer Makhani

A lovely dish to complement Naans,Roomali rotis and Kulchas.Its wonderfully rich,juicy and delicious!I served it with homemade Naans for a memorable dinner!

Preparation Time – 30 minutes
Makes – 2 servings

Ingredients

250 gms paneer cut into fingers
2 tbsp yogurt
1/2 cup tomato puree – store bought or homemade
2 onions – finely chopped
1 tsp garam masala
1 tsp coriander powder(dhania)
2 tsp chili powder
Salt to taste
1/4 tsp Turmeric Powder(haldi)
3 tbsp fresh cream(use Amul low fat cream for best results)
2 tsp Butter
Oil for deep frying
Coriander leaves to garnish

Method.

Heat oil in a pan or Kadhai.Add paneer pieces and deep fry.They should turn a golden brown.Drain the paneer and mix them with the yogurt so that they become soft and juicy.

In the same oil fry the onions till transparent.Add garam masala and fry for a minute..then add coriander powder,chili powder,salt and turmeric powders.Fry well till the masalas release their aromas.Add the tomato puree now.Stir well and fry till oil floats on top.

Add the cream.A lovely pale golden color will come to the curry.Add the coriander leaves and simmer on medium heat for 10-12 minutes till the gravy thickens.Add the butter,let it melt and then add the paneer slices to the gravy.Mix well.

Cool a little and serve with Naan,Kulcha or Roomali Rotis.