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Photo of Paneer Makhni Tangy by Sana Tungekar at BetterButter
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Paneer Makhni Tangy

Apr-18-2016
Sana Tungekar
30 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Paneer Makhni Tangy RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Punjabi
  • Simmering
  • Blending
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 2

  1. 250 gms Fresh paneer
  2. Three big ripe tomatoes
  3. I cup fresh malai /cream
  4. I/2 cup tomato Ketchup (chilli sauce optional)
  5. 1tsp crushedgarlic
  6. 1/2 tsp cummin seeds
  7. Salt to taste 1/2tsp garam masala
  8. 1tsp kashmir chilli powder(only fr color
  9. 1 tblsp butter (any salted unsalted )

Instructions

  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.

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