Herb Paneer Tikka in San Marzano Makhani
Firstly, to
prepare the onion tomato base, in a pan take 1 onion, 3 tomatoes, and 2 tbsp
cashew. Add 1 bay leaf, 3 pods cardamom, 3 cloves, 1-inch cinnamon, and 1 tsp
ginger garlic paste. Also, add 1 tsp butter and 2 cup water. mix well, cover,
and boil for 10 minutes or until everything is cooked well. Remove the bay leaf
and cool completely before grinding to a smooth paste. keep aside. In a large
Kadhai heat 2 tbsp butter, 2 tbsp oil, and fry 15 cubes paneer. once the paneer
turns light golden, keep it aside. In the same oil, add 1 tsp cumin, 1 chili,
and 1 inch ginger. sauté on low flame until the spices turn aromatic. keeping
the flame on low, add ¼ tsp turmeric, 1 tsp chili powder, ½ tsp coriander
powder, and ¼ tsp garam masala. Sauté on low flame until the spices turn
aromatic. Pour in a prepared onion tomato base and mix well. keep mixing until
the oil separates. Also, add 2 tbsp cream and ¾ tsp salt. mix well. cover and
boil for 5 minutes or until the base is cooked well. Add in fried paneer, 1 tsp
Kasuri methi, and 2 tbsp coriander. mix well,
INGREDIENTS
|
Recipe Card |
|||
|
Sl No |
Ingredient |
Qty |
Uom |
|
1 |
Herb Paneer |
0.04 |
Kg |
|
2 |
Turmeric |
0.05 |
Kg |
|
3 |
Cumin Powder |
0.05 |
Kg |
|
4 |
Red chili Powder |
0.05 |
Kg |
|
5 |
Kashmiri Chili Powder |
0.05 |
Kg |
|
6 |
Whole Garam Masala |
0.05 |
Kg |
|
7 |
Makhani Gravy |
1 |
Por |
|
8 |
Refined Oil |
0.05 |
Por |
|
9 |
Ghee |
0.015 |
Por |
|
10 |
Salt |
0.01 |
Kg |
