Friday, August 30, 2013

Paneer Makhni - A Quick and Healthy Recipe


Paneer - 400 gms
Cabbage, chopped - 1 cup
Carrots - 2 large
Tomatoes - 4 medium
Onions - 2 large
Ginger, grated - 1 tbsp
Garlic Cloves - 5
Green Chillies - 3
Fresh Cream - 4 tbsps
Garam Masala Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsps
Bay Leaf - 1
Kasoori Methi - 1 1/2 tbsps
Cardamom Powder - 1/2 tsp
Honey - 1 tbsp
Butter - 1 tbsp
Oil - 2 tsps
Salt to taste

For Garnishing:

Coriander Leaves


  1. Peel carrots.
  2. Chop carrots, onions and tomatoes.
  3. Blend together carrots, onions, cabbage, ginger and garlic cloves into smooth paste without adding water.
  4. Now add chopped tomatoes and blend into fine puree.
  5. Powder kasoori methi and keep aside.
  6. Heat oil in a pan, add butter.
  7. When butter melts, add bay leaf.
  8. When the color of bay leaf change to brown, add slit green chillies. Saute for a minute.
  9. Add pureed vegetables.
  10. Now add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, cardamom powder and salt. Cover and cook for 7-8 minutes.
  11. Meanwhile, cube paneer. Boil them in water using a pinch of salt. Turn off the heat and keep covered.
  12. To the cooking gravy, add fresh cream. Mix well.
  13. Add powdered kasoori methi and mix.
  14. Now add the boiled paneer cubes, discarding the boiled water. Mix well and cook for 2-3 minutes.
  15. Pour honey and mix well.
  16. Garnish with coriander leaves.
  17. Serve hot.


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