Thursday, 16 June 2016

Paneer Mastani (Based on two kind of gravy)

Paneer is one dish which we surely make if we are inviting someone for lunch or dinner. This weekend I was in a mood to have paneer but not in the usual way so did a little experiment and made paneer using two types of gravy – first gravy I made using tomatoes to give that punch and tanginess to paneer and other one I made using almonds and cashews so that it has that richness and creaminess. All I can say is that family members were blown away with the two contrasting gravies and the flavours were just out of this world. This recipe is little time consuming and indulgent but it never hurts to spend that little extra time in kitchen once in a while. If you are looking for something different to make next time you have guests coming over, then definitely try this recipe it will surely be a hit with all the age groups. 

 Note: Prepare the paneer in the last after making the two gravies as paneer tends to get hard. If you want soft paneer then roasting the paneer should be the last step.

Ingredients for Tomato Gravy
200 gms Paneer (cut in long pieces)
2 Tomatoes
1 teaspoon Garlic (chopped)
1 teaspoon Ginger (chopped)
1 teaspoon Salt (according to taste)
1 teaspoon Sugar
1 tbs Garam Masala Powder
1 teaspoon Cumin Powder
2 Onions (chopped)
1 tbs Butter
Khara Garama Masala (Cardamom, cloves, bay leaves, cinnamon stick)

Ingredients for Cashew and Almond Gravy
½ cup Cashew
½ Almond
1 tbs Poppy Seeds
1 teaspoon Garlic (chopped)
1 teaspoon Ginger (chopped)
1 tbs Curd
1 tbs Cream
1-2 Green Chili (chopped)
1 teaspoon Salt (according to taste)
1 cup Milk
1 tbs Butter
1 teaspoon Ghee
1-2 Onion (chopped)

Ingredients to Marinate
1 teaspoon Curd
1 teaspoon Cream
Few Dry Mint Leaves
1 teaspoon Salt
1 teaspoon Ginger and Garlic Paste
1 pinch Turmeric Powder
1 teaspoon Red Chili Powder

·         Take a bowl marinate paneer with all ingredient mentioned above and keep it aside for 10 mins
·         In a pre-heated oven keep paneer for 10 min and if you don’t have oven then take a tawa and heat it add 1 tablespoon butter and roast paneer very gently both side
·         Method for tomato gravy
o   Head 1 teaspoon butter in open pan and roast tomato, onion, ginger and garlic for 5 minutes
o   Once they are cold, grind them in mixer grinder
o   Heat oil in an open pan and put butter and add all khara
garam masala then add the grinded paste and roast for 5 minutes
o    Add salt and sugar and all dry spices and keep on low flame so it roasts properly
o   Once it’s done then add less than ½ cup water and keep low flame
o   Boil for minute or two then switch off the gas and keep it aside
·         Method for Almond and Cashew Gravy
o   Roast cashew, almond and poppy seeds in a pan for 2 minutes and then soak them in milk for 10 minutes
o   Put this in a grinder and make paste
o   In a pan heat butter, add chopped onion, ginger, garlic and green chili and roast for 2 minutes
o   Add dry fruits paste and keep on low flame
o   Then add salt, cream, curd and mix well keeping it on low flame only
o   Then add cumin powder and garam masala powder and once it’s done add 3 to 4 tbs milk / water (make sure gravy is semi thick)
o   Then add ghee and keep for 1 minute on low flame
o   Now your gravy is ready
·         Serve
o   Take square size bowl or a plate and one side pour tomato gravy and on the other side almond and cashew gravy and on top of it keep paneer pieces
o   Garnish with cream and coriander leaves
o   Serve it with naan or butter roti

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