Restaurant-style dishes at home are pure bliss, just like this all-time favourite Paneer Makhanwala. Don’t forget to top it generously with butter!PANEER MAKHANWALAIngredients400 grams cottage cheese (paneer), cut into 1 inch cubes500 grams tomatoes, quartered7-8 garlic cloves1½ inch ginger piece, roughly chopped7 green cardamoms½ blade mace½ cup butter2 tbsp Tata red chilli powderSalt to taste1½ teaspoons dried fenugreek leaves (kasoori methi) powder1 tablespoon honey¼ cup fresh cream1 teaspoon Khazana garam masala powderFor garnish2 teaspoons fresh cream1 sprig fresh coriander leavesMethod 1. Heat non-stick cooker, Add tomato ginger garlic, green cardamom ,mace, butter and Tata red chilli powder ,1 cup of water and cook for 3-4 whistle on a medium heat. Open the lid.2. Blend into smooth puree with the help of hand blender.3. Heat a non-stick, strain makhana gravy and cook for five minutes.4. Add the paneer cubes, kasoori methi powder, honey ,salt , mix well and cook for further two to three minutes.5. Switch off the heat and Add the cream ,garam masala powder and mix lightly.6. Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.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
