ABOUT Paneer-e-khaas RECIPE

The main hero of this dish is the texture of the gravy,as its very grainy and creamy and its without cashews but after tasting it no one can say that it is without cashews because its very rich and thick. Recipe inspired by Neha Paliwal. Her Recipe Link- http://www.betterbutter.in/recipe/80178/paneer-e-khaas.

Ingredients Serving: 3

For gravy-Onions - 3 medium sized(cut in square pieces not too small)
Tomatoes - 4 medium sized(cut in square pieces not too small)
Garlic cloves - 1 tbsp
Dry Red Chilies - 2
Cumin seeds - 1/2 tsp
Bay Leaves - 1 leaf
Fresh Malai or cream(2 tbsp)
Milk-1/2 cup
Turmeric powder - 1/4 tsp
Salt as per taste
Coriander powder - 1 tbsp
Red chili powder-1 tsp
Sugar - 2 pinches
Pepper powder- 1/2 tsp
For grilled paneer-
Paneer 200 gm
Salted butter 1 tsp

Instructions

HEAT 2 TBSP OIL IN A WOK
ADD 1/2 TSP CUMIN SEEDS, 2 DRY RED CHILLIES, 1 BAY LEAF. LET IT CRACKLE
ADD 1 TBSP GARLIC, 3 ONION ( CHOPPED). FRY THEM TILL THEY GET LITTLE PINK IN COLOR
ADD 4 TOMATOES ( CHOPPED)
ADD SALT, 1 TSP CHILLY POWDER, 1 TBSP CORIANDER POWDER
1/4 TSP TURMERIC POWDER, 2 PINCH OF SUGAR. COVER WITH THE LID AND COOK UNTIL MUSHY
ADD 2 TBSP CREAM OR MALAI AND COOK FOR 5 MINUTES
OFF THE FLAME AND LET IT COOL
DISCARD THE BAY LEAF & TRANSFER THE ONION TOMATO MASALA TO THE GRINDER JAR
ADD 1/2 CUP MILK AND GRIND INTO SMOOTH PASTE
IN THE SAME WOK ADD 1 TSP OIL. ADD THE GRAVY AND LET IT BOIL FOR 10 MINUTES AGAIN. ADD WATER IF REQUIRED
OFF THE FLAME AND LET IT COOL AGAIN
AGAIN TAKE A MIXER JAR AND BLEND IT AGAIN.
AGAIN COOK FOR 5-7 MINUTES ON LOW HEAT
PUT THE PANEER SLICES IN GRILL PAN OR SANDWICH MAKER BY ADDING BUTTER ON IT.
TRANSFER IN A PLATE
SPRINKLE SOME PEPPER POWDER ON PANEER AND GRAVY
GARNISH WITH CORIANDER LEAVES

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