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  • Paneer Makhani - Cooking Without Onion And Garlic

    1 vote
    Paneer Makhani - Cooking Without Onion And Garlic
    Prep: 10 min Cook: 25 min Servings: 4
    by Hina Gujral
    170 recipes
    >
    Paneer Makhani in taste is very much similar to Butter Chicken with rich and creamy gravy slightly on a sweet side, this time while cooking Paneer Makhani I decided to give it a twist by not using onion and garlic, I feel we should keep on challenging ourselves than only mind can come up with new ideas, and if I would have not challenged myself than I will not be able to share this recipe with you.

    Ingredients

    • 250 gm. Paneer (Cottage Cheese), cut into square cubes
    • 1 Cup Green Peas
    • 2 Tomatoes blanched and pureed
    • 1 Red Bell Pepper, diced
    • ½ inch Ginger + 1 Green Chilly
    • 2 Tbsp. Ghee/Butter
    • Salt, as per taste
    • ¼ Cup Fresh Cream
    • ¼ Cup Milk
    • 1 Tsp. Each Garam Masala, Sugar, Red Chilly Powder
    • 2 Tbsp. Kasuri Methi
    • Fistful of Coriander leaves for Garnishing

    Directions

    1. Heat 1 tbsp. Ghee in pan sauté bell pepper, ginger and green chilly for 5 minutes or until translucent. Keep aside to cool down.
    2. Blend into smooth paste using little water.
    3. Again heat 1 tbsp. ghee in same pan, add tomato puree, sauté for 2 -3 minutes then add bell pepper paste, salt, sugar, garam masala, peas and red chilly powder.
    4. Sauté for 5 minutes and stir in cream and milk along with ¼ cup water
    5. Boil on high flame for 10 minutes stirring occasionally. Add Paneer cubes. Reduce flame to low cover the pan with lid and cook for 5 minutes more.
    6. Sprinkle Kasuri Methi and mix nicely. Garnish with Coriander leaves.

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