Paneer Makhni Tangy | How to make Paneer Makhni Tangy

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By sana Tungekar
Created on 18th Apr 2016
  • Paneer Makhni Tangy, How to make Paneer Makhni Tangy
Paneer Makhni Tangyby sana Tungekar
  • Paneer Makhni Tangy | How to make Paneer Makhni Tangy (6 likes)

  • 0 reviews
    Rate It!
  • By sana Tungekar
    Created on 18th Apr 2016

About Paneer Makhni Tangy

Fresh succulent pieces of Paneer/cottage cheese blended into a juicy and tangy makhani dish moderately spiced up to the taste of adults and kids. Great with tandoori naans or rotis.

Paneer Makhni Tangy is a popular aromatic and delicious dish. You can try making this amazing Paneer Makhni Tangy in your kitchen. This recipe requires 30 minutes for preparation and 15 minutes to cook. The Paneer Makhni Tangy by sana Tungekar has detailed steps with pictures so you can easily learn how to cook Paneer Makhni Tangy at home without any difficulty. Paneer Makhni Tangy is enjoyed by everyone and can be served on special occasions. The flavours of the Paneer Makhni Tangy would satiate your taste buds. You must try making Paneer Makhni Tangy this weekend. Share your Paneer Makhni Tangy cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like sana Tungekar for inputs. In case you have any queries for Paneer Makhni Tangy you can comment on the recipe page to connect with the sana Tungekar. You can also rate the Paneer Makhni Tangy and give feedback.

  • Prep Time30mins
  • Cook Time15mins
  • Serves2People
Paneer Makhni Tangy

Ingredients to make Paneer Makhni Tangy

  • 250 gms Fresh paneer
  • Three big ripe tomatoes
  • I cup fresh malai /cream
  • I/2 cup tomato Ketchup (chilli sauce optional)
  • 1tsp crushedgarlic
  • 1/2 tsp cummin seeds
  • Salt to taste 1/2tsp garam masala
  • 1tsp kashmir chilli powder(only fr color
  • 1 tblsp butter (any salted unsalted )

How to make Paneer Makhni Tangy

  1. Fr gravy : Grate the tomatoes well.
  2. Keep the spices, garlic and tomato ketchup handy.
  3. Melt the butter in a non stick pan on low heat. Add cumin, let it splutter.
  4. Add garlic and saute for a few minutes. Add grated tomatoes and let them cook on simmer.
  5. After a minute, add the given spices and stir well. Now blend in the tomato ketchup.
  6. Mix well, simmer on low and add the paneer pieces.
  7. Let it simmer for a minute. Keep cream or malai ready, beaten up well.
  8. Blend in the cream and mix well. Again simmer for 30 second, cover and remove the lid.
  9. Serve hot with tandoori naans or rotis.
My Tip: Use of garnish optional. Can try mix of coriander and Mint. Serve hot in a transparent casserole.

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