Wednesday, June 16, 2021
ADVT 
Food

Paneer Kasuri Makhana

By Chef Gautam Mehrishi, 12 Apr, 2021
  • Paneer Kasuri Makhana

Ingredients

  • 500 gms paneer 
  • 400 gms tomatoes 
  • 30 gms ginger and garlic paste 
  • 90 gms white butter 
  • 90 gms desi ghee 
  • 100 ml cream 
  • 10 gms red chilli powder (Kashmiri) 
  • 4 gms whole black pepper 
  • 2 bay leaves
  • 8 cloves 
  • Salt 
  • 75 gms makhana (lotus seeds) 
  • 5 gms kasuri methi 

Preparation

  • Roast the tomatoes on the flame like you would do for brinjal for bharta; remove the skin and puree. 
  • In a kadhai, add ghee. When the ghee is slightly hot, add the whole spices. When the pepper splutters, add the ginger and garlic and sauté till brown. Then add the chilli powder. Once the colour is achieved, reduce the flame. 
  • Now add the tomato puree and cook on medium flame till smooth and no bits are visible. At this point, add the white butter, fresh cream and kasuri methi. 
  • Cook until an aroma is achieved, then add the paneer diamonds and cook for three to four minutes on low flame and finish to serve.

MORE Food ARTICLES

Manjit Singh: Chef par Excellence

Manjit Singh: Chef par Excellence

Reputed for his constant innovation in the world of gastronomy, he is a name to reckon with in the national and global hospitality and culinary industry.

Vegan Chocolate Cake

Vegan Chocolate Cake

Delicious and easy to prepare chocolate cake which is also vegan.

Pizza Paratha

Pizza Paratha

The Pizza Paratha is a cheesy paratha that recreates the magic of pizzas in a popular Indian format. 

Aloo Chaat Tacos

Aloo Chaat Tacos

Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney.

Monaco Biscuit Sev Puri

Monaco Biscuit Sev Puri

This salted biscuit sev puri with a twist can be served as a starter at parties.

Scallops With Tomato Chutney Ingredients

Scallops With Tomato Chutney Ingredients

Chef Kumar delights in creating dishes that combine the best of local seafood and fresh produce, rich with the flavours of his native Southern India.