Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Paneer Makhani
 
 
Prepration: 10 mins.
Cooking: 20 mins.
Serves 4 Cal/Ser 340
 
Ingredients
200 gm paneer - cut into pieces
5 large (500 gm) tomatoes - chopped
1 tsp chopped ginger
2 tbsp butter/ghee and 2 tbsp oil
seeds of 2 green cardamoms (chhoti elaichi) - crushed
½ tsp sugar, 1 tsp salt or to taste
½ tsp garam masala
½ tsp red chilli powder, 1 tsp tomato ketchup
4 tbsp cashewnuts or magaz - soaked in ¼ cup water & ground to a paste
2 tsp dry fenugreek leaves (kasoori methi)
½ cup milk or cream, approx.
 
Method
1. In a deep dish cover and microwave tomatoes, ginger and ½ cup water for 5 minutes. Cool. Puree in a mixer.
2. Microwave butter/ghee, oil and elaichi for 2 minutes. Add salt, sugar, red chilli powder and garam masala. Mix. Add fresh tomato puree & tomato ketchup. Mix very well. Microwave covered for 4 minutes. Stir once. Microwave uncovered for 4 minutes again.
3. Add cashewnut paste and kasoori methi. Mix well. Add ½ cup water. Microwave for 3 minutes. Add paneer. Add enough milk/cream to get a thick red gravy. Microwave for 2 mins. Serve.