Paneer Phool Makhane Gravy – Tasty Curry
Ingredients
- Paneer : 200 gms
- Phool makhane : 1 bowl
- Tomatoes/ tamatar : 4
- Ginger garlic/ adarak lehsun paste : 1 or 2 tablespoons as per choice
- Chopped green chili/ hari mirch : 2
- Cashew nuts/ kaju powder : 2 tablespoons
- Spices/ masale as per taste : salt/ namak, red chili/ lal mirch powder, turmeric/ haldi , coriander/ dhaniya powder, garam masala, cumin seeds/ jeera, asafoetida/ hing, dry fenugreek/ kasuri methi
- Coriander leaves/ dhaniya patta - handful chopped
- Olive oil/ jaitoon ka tel : 2 tablespoons
- Butter / cream : as per taste
- Water/ pani as required for gravy
Instructions
- Put tomatoes in mixer for 2-3 minutes. Now remove the outer cover and make puree of the rest in mixer-grinder.
- Cut paneer in square cubes.
- Heat 1 tablespoon of oil and then add phool makhane and roast it on medium flame for 8-10 minutes. Take out phool makhane from pan.
- Heat some more oil in the same pan and add asafoetida and cumin seeds to it.
- Add ginger garlic paste and let it cook for 3-5 minutes.
- Add tomato puree and all the spices mentioned above (except kasuri methi and garam masala).
- Cook the mixture now till oil starts to leave the sides of the pan.
- Now add phool makhane and paneer to the mixture and mix them well.
- Depending on the thickness of the gravy needed, you can add warm water.
- Add cashew nut powder, garam masala and kasuri methi in the end. Mix them well and add butter or cream to it.
- Garnish with coriander leaves and chopped green chilies.
- Delicious 'Paneer Phool Makhane Gravy' is ready to be served with phulkas.
About Chef
Vijay Haldiya
Passionate about cooking!! Believes that the best way to live life is to live your passion daily!
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