Paneer Makhani (Cottage Cheese cooked a rich tomato based gravy)

It has been a long day at work and thinking about cooking at home, I went berserk…

Looking at the refrigerator, all I could think of was to make something quick and delicious. So as usual, I relied on Paneer and prepared this easy to make recipe:

Ingredients

Paneer 200 gms

3 to 4 cloves of garlic, a little ginger – Crush them together

1 large tomato, pureed

Salt to taste

1 tsp Sugar

1 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Cumin powder

A few Cardamoms, cloves and a bit of Cinnamon

Mustard oil for cooking (Refined oil can be used as well)

Method 

• Cut the Paneer into cubes of desired size and fry them in hot oil in a kadhai to get a light golden colour. Drain them from oil and keep it aside

• To the hot oil now add Cardamoms, cloves and a bit of Cinnamon
• Now add crushed garlic and ginger to the oil. After around 30 seconds, add the pureed tomato to it.
• Cook on a high flame till the watery portion gets evaporated.
• Now add turmeric, red chilli powder, cumin powder, salt and sugar. Stir well on a high flame till the oil starts separating out from rest of the masala.
• Pour water. Adjust the quantity of water as per the desired amount of gravy. Bring it to boil and simmer for 5 to 6 minutes on a high flame or till you get gravy of thick consistency.
• Finally add all the paneer cubes and mix well with the gravy. Sprinkle a little garam masala powder and remove from flame.

 

Your Paneer Makhani is ready to be served with chapattis.