Paneer Makhani with Peshawari Naan

Cooking Time: 55 mins

Serves              : 4

Paneer Makhani

Rich gravy made with the blend of cashew paste and cream gives this curry a Makhani (creamy) texture.

INGREDIENTS

  • Salt
  • Cilantro ( garnishing)
  • 4 cloves garlic
  • 3 tbsp butter
  • 3 green chillies
  • 2 ginger (peeled & chopped)
  • 2 cups Paneer (cubes)
  • 1/2 cup cream
  • 1/4 cup cashew paste
  • 8-9 raisins
  • 1/2 tsp cardamom (powder)
  • 3/4 cups tomato (puree)
  • 1 tsp turmeric powder
  • 1 tsp Tandoori masala
  • 1 tsp sugar
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 large onion (chopped)

METHOD

  • Soak paneer in hot water.
  • Drain the water.
  • Heat oil in a pan.
  • Combine chopped onions, garlic, ginger, green chillies and salt.
  • Grind this mixture in a food processor.
  • In the same pan, add butter and the onion paste.
  • Sauté the mixture till the butter separates.
  • Combine kaju paste to the mixture.
  • Combine the tomato puree.
  • Add the remaining spices to the mixture.
  • Sauté the mixture till 5 to 8 minutes.
  • Combine sugar to the mixture.
  • Add salt if required.
  • Bring the gravy to boil.
  • Add paneer to the gravy.
  • Cook the gravy for two minutes more.
  • Combine the gravy with fresh cream.
  • Mix all the ingredients well.
  • Garnish with raisins.
  • Serve hot with butter naan.

Peshawari Naan

Stuffed with a sweetish aromatic tinge of nuts and spices… a royal Peshawari delight.

Cooking Time: 25 mins

Serves              : 4

INGREDIENTS

  • Take Salt
  • About 1 cup nuts
  • Raisins
  • Aniseeds
  • Dried coconut
  • 3 cups maida
  • 3 tbsp yogurt
  • 1 tsp Onion seeds (kalonji)
  • 1 tsp sugar
  • 1 cup milk (lukewarm)
  • 1 1/2 tsp yeast (Instant)

METHOD

  • Sift the flour in a bowl.
  • Combine all the ingredients except the nuts.
  • Knead the mixture into soft dough.
  • Combine lukewarm water while kneading the dough.
  • Cover the dough and keep it aside.
  • Make sure the dough rises.
  • Grind the stuffing mixture (nuts) into a powder.
  • Knead the dough again.
  • Make small balls out of the dough.
  • Roll the balls in circular shaped chapattis.
  • Dust little maida if required while rolling the naan.
  • Combine the stuffing in the middle of the naan.
  • Close the sides of the naan.
  • Press the edges with your palm.
  • Now roll the naan in oval shape.
  • Heat the tandoor.
  • Apply butter on the top.
  • Cook the naan from both the sides until it is light brown.
  • Once the naan is ready apply a generous amount of butter.
  • Garnish with cilantro.
  • Serve hot.

Reply