Paneer Makhani is YUM!
Rich buttery tomato gravy with chunks of paneer and capsicum.
Fantabulous!!
If you have the base ready, then the curry gets ready in a jiffy.
This is Makhani curry, the amount of butter used HAS to be high!
Ingredients:
Makhani gravy - 1 cup
Butter - 75 gms
Milk - 1/3 cup
Onion - 2 medium
Capsicum / bell pepper - 1/2 large
Paneer - 100 gms
Kasuri methi - 1 tsp / healthy pinch
Salt to taste
Jeera - 1 tsp
Method:
Cut the onion, capsicum and paneer into slightly big cubes. Keep aside.
Heat the butter in a thick bottomed pan and add the onion.
Reduce flame and once the onion starts becoming translucent, make a well in the middle and add the jeera in.
Next add the cubed paneer. Fry for 1 minute and add the capsicum.
Increase flame and fry for 1 minute.
Now add the tomato gravy, followed by the kasuri methi, milk and salt.
Cook covered on low flame for 5 minutes.
Serve hot with chapathy or nan.
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