Paneer Makhani
Paneer Makhani is a popular Indian dish, especially among vegetarians. It features paneer cubes cooked in a rich, creamy tomato-based gravy, flavored with kasuri methi and ginger-garlic paste. This dish is perfect for special occasions or family gatherings.
Ingredients
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoons Kasuri Methi (Sun-dried fenugreek leaves)
- 1.5 cups Whole Milk
- 2 tablespoons Sunflower Oil
- 20 pieces Paneer (Cubed)
- 3 medium Onions (Ground into paste)
- 1 cup Tomato Paste
- 1 to taste Salt
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Instructions
- 1In a kadai, heat the sunflower oil over medium heat. Add the paneer cubes and fry them for a few seconds until they change color. Remove the paneer from the oil and set aside.
- 2In the same oil, sauté the onion paste until it changes color. Add the ginger-garlic paste and kasuri methi, sautéing for a few seconds. Incorporate the tomato paste, cover, and cook until the mixture forms a thick gravy.
- 3Add the fried paneer cubes to the gravy. Cook until the paneer is well-cooked and soft.
- 4Pour the whole milk into the gravy, bringing it to a boil. Let it simmer with the lid on for a few minutes. Adjust the consistency with more milk if necessary. Serve hot with rotis.
