20 pieces paneer
1 tsp ghee + 2 tsp oil
1 tsp ajwain
1 cup chopped onion
1 tbsp ginger paste
2 green chillies
1/2 tsp red chilly powder
1 tsp coriander powder
1 cup makhni gravy (recipe at the end of this post)
1 tsp garam masala
1/3 cup coriander leaves for garnish
Heat ghee and oil. Add ajwain and saute for few seconds.
Add onions, green chillies and ginger paste.
Saute until onions are done.
Add coriander powder and red chilly powder. (The gravy will also have chilly powder and chillies. So adjust accordingly.)
Saute for a couple of minutes.
Add paneer and turn it around slowly to coat the spices.
Add the makhni gravy. Mix well. (Recipe for makhni gravy is at the end of this post. Will post step by step pictures in a separate post.)
Simmer for few minutes until the gravy coats the paneer well. Add salt if required since the gravy has salt.
The gravy thickens a lot on standing. So keep aside some gravy to coat it again before serving. Shy has mentioned this in her post and I experienced it as well.
1. To 4 cups of water add the tomatoes, ginger paste, garlic paste, green chillies, red chilly powder, cloves, cardamom and salt.
2. Simmer until the mixture thickens. It took an hour for me. If you find that the tomatoes are not breaking down even after an hour, mash using a potato masher.
3. Strain to remove whole spices. I did not have a strainer big enough to pass the gravy and so hand picked the whole spices.
4. To the gravy add butter and cream / half & half. Simmer for a couple of minutes.
5. Add kastoori methi and ginger pieces.
6. You can freeze excess gravy.
Dish it Out – Cheese and Tomatoes hosted by Anamika.