Paneer Makhani in taste is very much similar to Butter Chicken with rich and creamy gravy slightly on a sweet side, this time while cooking Paneer Makhani I decided to give it a twist by not using onion and garlic, I feel we should keep on challenging ourselves than only mind can come up with new ideas, and if I would have not challenged myself than I will not be able to share this recipe with you.
250 gm. Paneer (Cottage Cheese), cut into square cubes
1 Cup Green Peas
2 Tomatoes blanched and pureed
1 Red Bell Pepper, diced
½ inch Ginger + 1 Green Chilly
2 Tbsp. Ghee/Butter
Salt, as per taste
¼ Cup Fresh Cream
¼ Cup Milk
1 Tsp. Each Garam Masala, Sugar, Red Chilly Powder
2 Tbsp. Kasuri Methi
Fistful of Coriander leaves for Garnishing
Heat 1 tbsp. Ghee in pan sauté bell pepper, ginger and green chilly for 5 minutes or until translucent. Keep aside to cool down.
Blend into smooth paste using little water.
Again heat 1 tbsp. ghee in same pan, add tomato puree, sauté for 2 -3 minutes then add bell pepper paste, salt, sugar, garam masala, peas and red chilly powder.
Sauté for 5 minutes and stir in cream and milk along with ¼ cup water
Boil on high flame for 10 minutes stirring occasionally. Add Paneer cubes. Reduce flame to low cover the pan with lid and cook for 5 minutes more.
Sprinkle Kasuri Methi and mix nicely. Garnish with Coriander leaves.