Kesar Paneer Makhni

Chef Rupa, November 30, -0001

 

image

My fondness for paneer started when i was about 12 or 13 years old.By about 16 i had learnt to make my first paneer dish and since then there was no stopping me or my family from loving this. Paneer is so loved by my family that i need to keep coming up with new recipes to keep everyone happy. This is one of the many many paneer dishes i have tried and has become a success in our house. I ate this dish at a restaurant where this was the only dish that was good, so we coudn’t go back to that restaurant :-) but i did have to try and make it at home as everyone requested it at home. The addition of saffron gives it an exquisite flavor and a very rich almost shahi taste to the dish. We love this with both naan and rice and can be made for a large crowd.

image

 

Kesar Paneer Makhni
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Kesar Paneer Makhni
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Paneer Makhni with Kesar
  2. Tomato puree : Boil water in a big pan and make a cross slit on the top of the tomatoes and drop them in to the boiling water and leave for 5- 7 min. Transfer them to cold water then remove the skin and puree the tomatoes
  3. Onion Puree: Boil onion also along with the tomatoes, remove and separate them from the tomatoes and grind them in a mixer to a new smooth paste. (Save the boiled water and add this to the gravy later, gives a nice flavor to the gravy.)
  4. Heat butter in a pan and add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min. Crush the kasuri methi well between the palms of your hand and add it to the masala
  5. Add all powder masalas like turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan.
  6. Add paneer cubes mix well and add cream and saffron cook for 2 more minutes and remove from the heat.
  7. Serve hot with naan or tandoori roti and rice. Transfer to a serving dish, garnish with chopped cilantro and serve.
Recipe Notes

The gravy can be made in advance except the addition of cream and used on the day of the party.Paneer can be sauteed in butter and/or used as is.

Share this Recipe
Powered byWP Ultimate Recipe

,,,,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>