$hokeen J@tt
Prime VIP
HARIYALI PANEER MAKHANI
Preparation Time : 5-20 mins
Cooking Time : 25-30 mins Servings : 4
INGREDIENTS
Cottage cheese (paneer)
250 grams
1 tablespoon
1 teaspoon
to taste
6 medium
1 tablespoon
4 stalks
1 medium
4 stalks
4 tablespoons
1
5
3
1 inch stick
6-8 bulbs
Ginger paste
1 tablespoon
Mawa (khoya)
3 tablespoons
Garam masala powder
1 teaspoon
Honey
2 tablespoons
Salt
to taste
Fresh cream
1/2 cup
Kasoori methi
1/2 teaspoon
Preparation Time : 5-20 mins
Cooking Time : 25-30 mins Servings : 4
INGREDIENTS
Cottage cheese (paneer)
250 grams
Lemon juice 1 tablespoon
Green chilli paste 1 teaspoon
Salt to taste
FOR GREEN MAKHANI GRAVY
Tomatoes 6 medium
Oil 1 tablespoon
Green garlic, chopped 4 stalks
Green capsicum, deseeded & chopped 1 medium
Spring onions with greens, chopped 4 stalks
White butter 4 tablespoons
Bay leaf 1
Cloves 5
Green cardamom 3
Cinnamon 1 inch stick
Green garlic, chopped 6-8 bulbs
Ginger paste
Mawa (khoya)
Garam masala powder
Honey
Salt
Fresh cream
Kasoori methi
METHOD
Place green tomatoes in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes. Strain and blend the tomatoes to a puree. Set aside in a bowl. Reserve the cooking liquid. Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes Heat oil in a pan, add green garlic greens, capsicum, spring onion greens and sauté. Cool and blend to a puree. Set aside in a bowl. Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and sauté. Add chopped green garlic bulbs, ginger paste and sauté. Add khoya and green tomato puree and sauté. Strain reserved cooking liquid and add to gravy. Add capsicum puree and mix. Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix. Add fresh cream and stir gently. Sprinkle kasuri methi and remove from heat. Mix gently and serve hot.
Place green tomatoes in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes. Strain and blend the tomatoes to a puree. Set aside in a bowl. Reserve the cooking liquid. Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes Heat oil in a pan, add green garlic greens, capsicum, spring onion greens and sauté. Cool and blend to a puree. Set aside in a bowl. Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and sauté. Add chopped green garlic bulbs, ginger paste and sauté. Add khoya and green tomato puree and sauté. Strain reserved cooking liquid and add to gravy. Add capsicum puree and mix. Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix. Add fresh cream and stir gently. Sprinkle kasuri methi and remove from heat. Mix gently and serve hot.