Ingredients

Butter – 2½ TBS

Hing – ½ tsp

Kashmiri Mirchi Powder – 3 tsp

Tomato – 1¼ kg

Salt – 3 tsp

Turmeric – 1 tsp

Cashew (grind to fine paste) – 20 g

Brown Sugar – 3 TBS

Cream – 1 cup

Everest Pulao masala –2½ tsp

Paneer (diced to ½” cubes) – ¾ kg

Coriander leaves – ¼ cup

Extra Butter –¾ TBS

Recipe Yield – 2 liters

 

Process

Pre-preparation

  • Wash and steam the tomatoes. Drain excess water and blend.
  • Wash and chop the coriander leaves.
  • Wash and dice the Paneer into ½ inch cubes.

Cooking

  • Heat the butter and add hing. Stir slowly over a medium fire.
  • After few seconds add Kashmiri-chili powder. Sauté briefly.
  • Add tomato purée.
  • Add cashew paste, turmeric, brown sugar and boil for some time.
  • Add Everest pulao masala. Add cream, salt and paneer and bring it back to boil. Hold for 2 minutes.
  • Switch off and stir in the remaining butter and coriander leaves.
  • Paneer Makhanwala is ready.
[categorythumbnaillist 6 ]