Paneer Makhani

Paneer makhani , New Delhi se nikla paneer ka ek halka meethha Bharatiya vyanjan hai, jismen aamtaur par makkhan, tamatar aur kaju se gravy taiyaar ki jaati hai. Is gravy ko banaane ke liye laal mirch powder aur garam masala jaise masalon ka bhi istemaal kiya jaata hai.

Taiyari ka samay

5 minutes

Pakane ka samay

40 Minutes

Samay

45 Mins

Upkaran

  • Mixing bowl
  • pan

Samagri:

    Paneer Marination ke liye:
  • 1 cup (250 g) paneer*, cubes mein kaat len
  • ¼ chhota chammach haldi powder
  • ½ chhota chammach laal mirch powder
  • Namak

    • Gravy ke liye:
  • ½ cup (118 ml) doodh
  • 2 bade chammach makkhan talne ke liye
  • 1 bada chammach tel pakaane ke liye
  • 1 bada pyaaz, baareek kata hua
  • 2-3 lahsun ki kaliyaan, baareek kati hui
  • 1 inch adrak ka tukda, baareek kata hua
  • 2 bade tamaatar, puree kiye hue
  • ½ cup (118 ml) pani
  • ¼ cup taazi cream (25-35% chiknayi)
  • ½ chhota chammach laal mirch powder (swaad ke anusaar ghatayein-badhayein)
  • ½ chhota chammach haldi powder
  • 1 chhota chammach garam masala
  • Swaad ke anusaar namak
  • 1 chhota chammach chini (vaikalpik)
  • ¼ cup (8 g) kate huye dhaniya patte sajaane ke liye

Nirdesh

Paneer ko marinate karein:
  1. Paneer ke tukdon ko ek katore mein haldi powder, laal mirch powder aur ek chutki namak ke saath milayein.
  2. Paneer ko lagbhag 15-20 minutes tak marinate hone den.
Tamaatar puree taiyaar karein:
  • Paanee ubalein aur ismen tamatar daalein.
  • Tamataron ko 3-4 minutes ke liye tab tak halka ubaalte rahen jab tak ki unka chhilka na utarne lage.
  • Tamataron ko garam pani se nikaalein, unhen thanda hone dein aur phir unaka chhilaka utar dein.
  • Blender ka istemaal karte huye chhile huye tamataron ko blend karke smooth puree bana len.
    • Paneer pakayen:
  • Madhyam se madhyam-tez aanch par pan mein 1 bada chammach tel garam karein aur ismen marinate kiye hue paneer ke tukde daalein.
  • Paneer ke tukdon ko sunahara bhoora hone tak halka bhoon lein. Inhe pan se nikaal kar ek taraf rakh dein.
    • Gravy banayen:
  • Usi pan mein 2 bade chammach makkhan daalakar pighala lein.
  • Kate hue pyaaz daalen aur unhen halka bhoora hone tak talein.
  • Keema kiya hua lahsun aur adrak daalein. Kachchi gandh khatam hone tak kuch minutes tak talein.
  • Tamatar puree daalein aur ise tab tak madhyam aanch par pakayen jab tak ye gaadhee na ho jaye aur tel kinaaron se alag na hone lage.

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