Tender paneer cooked with a sweet and rich gravy, perfect for lunch or dinner. PANEER MAKHANWALAIngredients250 grams cottage cheese (paneer)2½ tbsps ghee4-5 tbsps cashew nut powder4 medium tomatoes, ground to fine pureeSalt to taste¼ tsp turmeric powder1 tsp dried fenugreek leaves (kasuri methi)1 tbsp finely chopped garlic2 tbsps tomato ketchup2 tbsps fresh cream + for garnish2 medium tomatoes for garnish1 medium carrot, peeled, for garnish1 medium cucumber for garnish½ cup cashew nuts for garnishFresh mint sprigs for garnishMethod1. Heat ghee in a non- stick deep pan, add cashew nut powder and mix well. Cook on medium heat till it roasts, stirring continuously.2. Add tomato puree, mix well and cook till oil separates, stirring continuously.3. Add salt, turmeric powder and mix well. Crush and add kasuri methi, garlic, tomato ketchup and mix well. Add fresh cream and mix well. Cook on medium heat for a minute, stirring continuously. Switch off the heat.4. Cut cottage cheese into traingles.5. Turn on heat, stir and add paneer into cooked gravy. Add sufficient water if gravy turns thick and mix well. Cook for 2-3 minutes on medium heat, stirring continuously.6. Switch off heat.7. Halve the tomato and slice. Cut cucumber into a flower8. Slice the carrot diagonally with a serrated knife.9. Transfer prepared paneer gravy in a serving plate.10. Serve hot, garnished with tomato slices, carrot slices, cucumber flower, cashew nuts, paneer triangle, crumble paneer, cream, fresh mint sprigs. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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