I love indian food in restaurants. Home indian food usually doesn’t appeal to me much as it doesn’t have that richness. Subsequently, at home I prefer cooking healthy stir fries (Chinese/Thai/Japanese) or simple indian lentil soup (daal). I don’t usually try rich creamy food at home. I guess the butter content screams FAT and echoes in my kitchen. The voices in my head do not allow this. 🙂
However, last week I really wanted Makhani Panner (Butter Tomato Sauce with Cottage Cheese cubes). This is often accompanied with Naan Bread in restaurants. We always order this when we are out. Somehow the calories don’t count when eat out. The delusional side of me believes that 😉 Since it was a meal at home, I made wheat chapattis – healthy alternative since the butter content was already alarming.
The butter was worth it. It was creamy – yummy and easy to make. My husband swore it tasted like the one in the restaurant. I had searched for a few recipes online and kind of made it to my own liking. It was delish!!!! The creamy texture was perfect.
First – you got to mix all the ingredients together. Always remember – if B can make it, so can you. 🙂 My mom always felt I was too busy with friends and university to ever enter the kitchen. And now, I’m trying different dishes all the time! Also – don’t get too alarmed by the list of ingredients. Most of it consist of indian spices which is pretty basic for indian cooking, and once you have it at home, you can cook anything. 🙂
After all the cooking, you end up with mouth watering Makhani Paneer!
I loved the color! Yum. Here’s the recipe 🙂 Happy Cooking!
B’s Makhani Paneer
Makes: Enough for 2-3 people
- 1/2 big onion – chopped up
- 1 big tomato – chopped up
- 1/3 cup cashewnuts
- 2 whole dry kashmiri red chillies
- 2 – 3 tbsp butter (oh my!)
- 2 pieces of: cinnamon stick, cloves, cardamons
- 1 bayleaf
- 4 tbsp tomato puree, 1 tsp concentrated tomato puree
- 1 tsp garam masala
- 2 tbsp yoghurt
- 1/2 tsp sugar
- 1 cup paneer (indian cottage cheese cubes)
- Boil chopped tomatoes, onions, cashew nuts chillies with 1 1/2 cup water for 10-15 minutes. Stir constantly.
- Cool and blend it with a bit of concentrated tomato puree. (just like my first picture on top!)
- Heat the butter – and dd the spices (cinnamon, cloves, cardamoms) with the bay leaf.
- Add the tomato puree, garam masala and the red gravy and saute for a few minutes. Add salt. Mix for another 2 minutes.
- Add yoghurt and continue mixing to avoid any form of curdling.
- Add the sugar.
- Add some water (1/2 cup) – depending on the desired thickness. Add the paneer to mixture.
- TA-DA! Serve with hot naan or chapattis.
Note: Many people add cream to this mixture (a few tablespoons). However, for me the butter was more than enough. And it tasted just fine! 🙂