Paneer Makhani With Kalonji Naan
Cottage cheese in a creamy tomato sauce served with onion seed flatbread.
Preparation time : 45 minutes
Cooking Time : 40 minutes
Recipe Ingredients: 4 large tomatoes, chopped 1 large onion, chopped 2-inches ginger, chopped 3 cloves garlic, chopped ½ teaspoon black? cumin seeds (shahi jeera) black 3 tablespoons tomato puree 300g cottage cheese (paneer), cut into 1-inch cubes 100 ml type cream full fat 50g cashew nuts 50g 3 tablespoons butter 4tbsp 1teaspoon black pepper powder 1teaspoon red chilli powder ½ teaspoon salt 2tablespoons dried fenugreek leaves (kasoori methi) 2 tablespoons thin ginger strips
To serve Kalonji Naan ( recipe below) Onion slices
Recipe Method: Put the tomatoes, onions, ginger, garlic and 3 cups of water into a pan and bring to a boil. Lower the heat and simmer for at least 15-20 minutes. Remove from the heat and cool. Puree the cooled mixture in a blender. In a pan, heat the butter; add the shah jeera and saute for 30 seconds. Stir in the pureed mixture and the tomato puree, and cook on a low heat for 10-15 minutes. Add the paneer to the simmering sauce. Gently stir in the pepper powder, red chilli powder and salt. Dry-roast the fenugreek leaves on a pan. Set aside some for garnishing, crush the rest between your palms and add to the paneer. Cook for another 5 minutes, covered? for the paneer to absorb the flavour of the fenugreek. uncovered Finally, gently stir in the cream. Sprinkle with the ginger juliennes not in ingredients and reserved fenugreek leaves. Serve with buttered kalonji naan and onion slices.
Kalonji Naan Onion seed flatbread Preparation time: 20 minutes cooking time? Makes: 12 naans ( method says 8-10) 8-10 500 g flour 50 g yoghurt confirm yes 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon granulated ? sugar yes 2 tablespoons type? oil 1teaspoon onion seeds (kalonji) Butter, for brushing
Recipe Method: Sift the flour into a bowl. Mix together the yoghurt, baking powder, salt and sugar in 200ml about 1 cup of water. Add to the flour and knead to a smooth dough, adding more water as required. Set aside, covered, for 20 minutes. Add the oil and knead till all the oil is absorbed into the dough. Divide the dough into 8-10 balls. On a floured surface,? Yes roll out each ball into an oblong naan. Sprinkle some onion seeds on top and place in a hot tandoor. Cook till puffed up. Alternatively, grill on the top rack of an oven. Brush with butter and serve.