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Also known as - Smoked Paneer Makhni Gravy
Paneer Makhni Gravy is a rich and creamy vegetarian dish that originated in Northern India. The dish is a variation of the classic Butter Chicken.
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Ingredients
For gravy
1 roughly diced onion
4 - 5 roughly diced tomatoes
3 dried kashmiri red chillies
8-10 cashews
6 garlic cloves
1 inch ginger
1 bay leaf
½ inch cinnamon stick
3 green cardamoms
3 cloves
1 tsp kashmiri red chilli powder
1 green chillies
1 tbsp butter
¼ tsp turmeric powder
water as required
For finale cooking
2 tbsp butter
1 tsp oil
1 tsp chopped ginger
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
400 gram diced paneer
1 tsp kasuri methi
1 tsp sugar
salt to taste
2 tbsp fresh cream
For smoke
charcoal
ghee
whole spices
For garnish
fresh cream
coriander leaves
PREPARATION
- Take a pan, add onion, tomato, dried chillies, cashews, clove, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, water and cook until tomatoes are cooked and become soft.
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- Grind it into fine paste.
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- Strain it.
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- Melt butter and oil in a pan.
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- Add chopped ginger, red chilli powder, coriander powder and cook.
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- Add the puree, paneer, water and cook for 2-3 minutes.
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- Add kasuri methi, salt, sugar and mix well.
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- Add fresh cream and mix well, turn off the flame.
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- Place a steel bowl, add hot coal, whole spices and ghee.
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- Cover with lid and let it rest for 15-20 seconds.
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- Remove the bowl and serve hot.
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- Garnish with cream and coriander.
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