The Ultimate Guide to Cooking Vegetables the Indian Way (How To Cook Everything In A Jiffy, #9) by Prasenjeet Kumar & Sonali Kumar

Author:Prasenjeet Kumar & Sonali Kumar
Language: eng
Format: epub
Tags: lentils cookbook, Lentil curries, lentils recipes, lentil soups, vegetarian india, indian vegetarian, indian vegetable curry recipes, easy indian cooking cookbook, healthy indian cooking, indian food, indian cookbook, indian cooking, indian home cooking, classic indian cooking, indian cuisine
Publisher: Prasenjeet
Published: 2016-08-14T04:00:00+00:00

Paneer Makhni (Indian Cottage Cheese in a Rich Tomato Curry)

This is our vegetarian version of the popular Butter Chicken or the British Chicken Tikka Masala, except that we don’t use any tandoor, garam masala, or even tear-jerking onions. The bright red curry is guaranteed to make this dish an instant hit with the young persons in your family.

Serves 3-4

Ingredients

Indian Cottage Cheese (paneer)–1/2 Kg (500 grams or 18oz or 2 cups); cut into bite size pieces

Chopped Tomatoes-3 large ripe

Tomato puree-200 grams (7oz) (1 cup)

Low fat fresh cream-200 grams (7oz) (1 cup)

Butter-1 tablespoon

Coriander (Dhania) powder-1 teaspoon

Cumin (Jeera) powder-1/2 teaspoon

Kashmiri Red Chilli powder–1/4 tea spoon (Recommended for colour, but if you like your dish to be really spicy, use some other red chilli powder)

Salt-1 teaspoon or to taste

Sugar-1 teaspoon

Cooking Oil-2 tablespoon

Cashew nuts-50 grams (2oz or 3 tablespoon), fried golden and then chopped.

(The method to fry the cashew nuts: in a small pan, add about a tablespoon of cooking oil. Put the pan on your heat source. When the oil heats up, add the cashew nuts and stir till they turn golden. Immediately remove the cashew nuts to a plate and chop. Remember, if you leave the cashew nuts in the pan, the hot oil will keep roasting the cashew nuts and may burn them.)

Method

Take a wok/deep sauce pan and put it on your heat source.

Add the cooking oil and let it warm up.

Now add the cottage cheese (paneer) pieces and gently roast till they become golden.

Remove the paneer pieces and keep aside.

Now add the butter to the wok/pan.

When the butter melts, add the coriander, cumin and the red chilli powder.

Let the mixture roast for 1 minute.

Add the tomatoes and cook till the tomatoes soften up.

Add the tomato puree, salt and sugar.

Gently keep stirring.

As the gravy turns a nice thick red colour, add the fresh low fat cream.

Stir well.

Now add the paneer pieces to the mixture and let it all come to a boil.

Reduce the heat and let the mixture simmer for about 2 minutes.

Switch off the heat source.

Sprinkle now the cashew nuts.

That’s all. Your delicious Paneer Makhni is ready.

Prep time: 7 minutes

Cooking time: 10 minutes

Total time: 17 minutes

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