Me and hubby’s favorite dish: paneer makhani. Indian cottage cheese in creamy butter-tomato gravy, yum! I made this on Diwali and by accident it turned out pretty amazing. That’s why I don’t have any photos of the process. This dish is not spicy at all, but very restaurant style mild curry.
First, learn how to make your own paneer cheese here.
On Diwali I also made aloo gobi (potato-cauliflower stir-fry), dal makhani (black lentils simmered in cream gravy), atta ladoo (indian sweet balls made from whole wheat flour, brown sugar and clarified butter), peanut chikki (peanut sweets), cucumber raita and chocolate brownies.
PANEER MAKHANI RECIPE – HOW TO MAKE PANEER BUTTER MASALA
1 tbsp butter
1 small red onion
1/3 tin of crushed tomatoes
1/2 tsp salt
Pinch of sugar
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
1/2 tsp red chili
1/2 tsp garam masala
10 cashew nuts (raw unsalted and soaked in water)
1/2 cup water
For stir-fry & curry:
1 tbsp butter
1 bay leaf
1 inch cinnamon stick
salt if needed
250g-300g paneer cheese
3-4 tbsp cream
- Make the masala first. On a pan on medium high heat, add chopped onions and stir-fry til translucent. Then add ginger & garlic pastes OR fresh ginger and garlic. fry for a minute.
- Add tinned tomatoes and all the spice powders, salt, sugar and soaked cashews.
- Cook the masala til it’s dry and mushy. Let cool and add it to a blender along with half a cup of water. Blend to a smooth paste. Set aside.
- Now make the curry. Add butter on a pan on medium high heat and roast the whole spices; cardamons, cloves, bay leaf and cinnamon stick. Then add the blended masala.
- Finally add paneer cheese and let simmer under lid til paneer is soft and there is no water in the curry. If the curry seems dry, add some water to it.
- Add cream and coriander leaves and more salt if needed. The curry should be creamy and thick.
- Using tinned tomatoes instead of fresh tomatoes is the only way to get the red colour and slightly sweet taste to curry
- You can make this without butter & cream. Just use cooking oil when frying
- Add more red chili powder & garam masala for a more spicy curry
- Using a blender is a must if you want smooth gravy