Cooking web notes

Traditionally Paneer Makhanwala is a special occasion dish which is quite rich in spices, heavy with cream and paneer..Its one of the favourite dish among the peoples who loves North Indian Cuisine..I had this delicious dish once in Indian restaurant quite long back..i was really planning to make out this dish since a long, after googling and searching through many sites, finally i have decided to make out this paneer makhawala with a combination of EC 's Paneer Makhanwala & Srimathi's version..I changed few things according to my tastebuds else i went for making out this delicious paneer makhawala which ressembles quite similar between those both versions..These paneer makhanwala served with naans together tastes fantastic and it was really a very fantastic feast for whoever loves dishes with paneer, with mild sour taste and reddish creamy colour this dish is definitely gonna take part an important place in our party menus..Thanks to EC & Srimathi for sharing this gorgeous cheesy dish which we loved much and enjoyed having...



2cups Paneer (cubed)
1cup Tomato pieces (ripen)
1no Onion (chopped finely)
1tsp Ginger garlic paste
1/2tsp Cumin seeds
1tsp Red chilly powder
3/4tsp Garam masala powder
2tbsp Kasuri methi( dry fenugreek leaves)
2tbsp Coriander leaves
1/4cup Fresh Cream
1/4tsp Shah Jeera
Salt
Oil or butter

Grind the chopped tomato pieces, cumin seeds, red chilly powder and garam masala powder as fine paste with enough water, keep aside..Fry the paneer pieces with few drops of oil until they turns brown and keep aside..Heat few tsp of oil or butter,add the finely chopped onions, saute until it turns transculent, add immediately the ginger garlic paste and the grounded paste to the cooking onions, saute everything well until the raw smells goes away..add immediately the crushed kasuri mehti leaves, salt, cream and paneer pieces..cook for few minutes, add enough water to the gravy to turn thick..

Finally add the chopped coriander leaves and serve hot as side dish for rotis, parathas or naans..