Paneer Makhanwala
Ingredients
2 cups of Paneer (bite sizes)
1 onion (small dices)
1 can of tomato puree
4 tbp cooking oil
1 tbp minced garlic
1 tsp chopped ginger
1 tbp chopped coriander and chopped mint
1 tbp cream
2 tbp plain yogurt
Salt to taste
Spices
1 tbp red chili powder
1 tsp garam masala powder
1 tsp cumin seed
1 green cardamom
2 cloves
1 inch cinnamon stick
Preparations
· Cut up store bought paneer into small bite size cubes and set aside.
Method
In a round bottom pan add four tablespoon cooking oil, cumin seeds, green cardamom, cloves and cinnamon stick, onion and cook until onions turns pink. Add ginger, garlic, red chili powder and cook for another minute. Shut the flame and let the mixture cool. In a food processor, blend the mixture into a fine paste along alone with tomato puree and yogurt. Transfer the mixture back to the flame and add the paneer cubes, garam masala and salt to taste and cook covered over a slow simmer for about 15 minutes or until oil separates on the sides. Garnish it with a tablespoon of fresh cream, chopped coriander and chopped mint leaves.
Alternatives
· In order to make rich gravy on special occasions, Indians like to switch two tablespoons of oil with two tablespoons of butter.
· Couple tablespoons of cashew nut powder and a tablespoon of grounded poppy seed powder can also be added to make a rich sauce.
| 
