Name: Paneer Makhni Tangy recipe by Sana Tungekar at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 250 gms Fresh paneer; Three big ripe tomatoes; I cup fresh malai /cream; I/2 cup tomato Ketchup (chilli sauce optional); 1tsp crushedgarlic; 1/2 tsp cummin seeds; Salt to taste 1/2tsp garam masala; 1tsp kashmir chilli powder(only fr color; 1 tblsp butter (any salted unsalted )

ABOUT Paneer Makhni Tangy RECIPE

Fresh succulent pieces of Paneer/cottage cheese blended into a juicy and tangy makhani dish moderately spiced up to the taste of adults and kids. Great with tandoori naans or rotis.

Ingredients Serving: 2

250 gms Fresh paneer
Three big ripe tomatoes
I cup fresh malai /cream
I/2 cup tomato Ketchup (chilli sauce optional)
1tsp crushedgarlic
1/2 tsp cummin seeds
Salt to taste 1/2tsp garam masala
1tsp kashmir chilli powder(only fr color
1 tblsp butter (any salted unsalted )

Instructions

Fr gravy : Grate the tomatoes well.
Keep the spices, garlic and tomato ketchup handy.
Melt the butter in a non stick pan on low heat. Add cumin, let it splutter.
Add garlic and saute for a few minutes. Add grated tomatoes and let them cook on simmer.
After a minute, add the given spices and stir well. Now blend in the tomato ketchup.
Mix well, simmer on low and add the paneer pieces.
Let it simmer for a minute. Keep cream or malai ready, beaten up well.
Blend in the cream and mix well. Again simmer for 30 second, cover and remove the lid.
Serve hot with tandoori naans or rotis.

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