what is the recipe of paneer makhanwala?

Answer 1

"PANEER MAKHANWALA


Ingredients Quantities

Paneer (cut into cubes of 1" each) 250 gms
Grated Paneer or Cheese 1/2 tbsp
Garlic Cloves 8-10
Onion 1
Ginger 1" piece
Bay Leaf 1
Cinnamon 1" stick
Cloves 2
Cardamom 2
Red Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/2 tsp
Malai or Cream 2 tbsp
Butter 1/2 tbsp
Coriander (chopped) 1/2 tbsp
Tomato Puree 3 tbsp
Kasoori Methi 1 tsp
Ghee to deep fry paneer to deep fry paneer
Salt to taste


Preparation Method

Deep fry paneer in hot ghee till light golden. Keep aside.

Grind the onions, ginger and garlic to a paste.

Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.

Add the paste and fry till golden.

Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Add 2 cups of water. Simmer on low flames for 7-8 minutes.

Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.

Transfer to serving dish.

Garnish with chopped coriander and grated paneer.

Serve hot with parathas or naans."

i got this from http://www.keral.com/kerala_recipe/PANEER_MAKHANWALA.htm

OR U MAY WANT TO TRY THIS RECIPE

"Paneer makhanwala

By : Arti Agarwal ( Posted on :16 Nov, 2005 ) Total Views : 99 | Previous | Next

Ingredients:
250 gms firm paneer
2 tbsp. butter
1 tbsp. cream or malai
1 large tomato quartered
1 medium tomato finely chopped
1 small capsicum finely chopped
1/4 cup cabbage shred coarsely
1 slice bread toasted lightly &quartered
1 tbsp. coconut grated
10 cashews
1 tsp. wheat flour
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil

Method:
Grate 2 tbsp. paneer, keep aside for garnishing.
Chop remaining paneer into thick cubes.
Heat one tbsp. oil in a heavy frying pan.
Lightly fry 5 cashews, drain, keep aside.
Add quartered tomato, cabbage, to same oil.
Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
Heat remaining oil in same pan.
Add chopped capsicum and tomato, stir fry for a minute.
Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water).
Cook till gravy is thick, add sugar and salt.
Add paneer pieces, fried cashews, butter, cream, mix gently.
Pour into serving dish, garnish with grated paneer, coriander.
Serve hot with rotis, parathas or even soft slices of fresh bread.
Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh"

i got this from http://www.whereincity.com/contributions/recipes/1271

Answer 2

paneer makhanwala

Ingredients:-
Paneer - 250 gms (cut into cubes of 1" each)
Grated Paneer or Cheese - 1/2 tbsp.
Garlic Cloves - 8-10
1 Onion Ginger - 1" piece
Bay Leaf - 1
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Malai or Cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato Puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori Methi - 1 tsp
Ghee to deep fry paneer

Method

Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.

Making time : 25 minutes
Serves : 4
Shelf life : Best fresh

Answer 3

Ingredients

Paneer - 250 gms (cut into cubes of 1" each)
Grated Paneer or Cheese - 1/2 tbsp.
Garlic Cloves - 8-10
1 Onion Ginger - 1" piece
Bay Leaf - 1
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Malai or Cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato Puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori Methi - 1 tsp
Ghee to deep fry paneer

Method

Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.

Making time : 25 minutes
Serves : 4
Shelf life : Best fresh

Answer 4

Paneer makhanwala

Ingredients:
250 gms firm paneer
2 tbsp. butter
1 tbsp. cream or malai
1 large tomato quartered
1 medium tomato finely chopped
1 small capsicum finely chopped
1/4 cup cabbage shred coarsely
1 slice bread toasted lightly &quartered
1 tbsp. coconut grated
10 cashews
1 tsp. wheat flour
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil

Method:

1. Grate 2 tbsp. paneer, keep aside for garnishing.
2. Chop remaining paneer into thick cubes.
3. Heat one tbsp. oil in a heavy frying pan.
4. Lightly fry 5 cashews, drain, keep aside.
5. Add quartered tomato, cabbage, to same oil.
6. Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
7. Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
8. Heat remaining oil in same pan.
9. Add chopped capsicum and tomato, stir fry for a minute.
10. Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water).
11. Cook till gravy is thick, add sugar and salt.
12. Add paneer pieces, fried cashews, butter, cream, mix gently.
13. Pour into serving dish, garnish with grated paneer, coriander.
14. Serve hot with rotis, parathas or even soft slices of fresh bread.

Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh