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Recipe by Chef Sanjyot Keer

For paneer makhani :

Ingredients :

• 2 tbsp Butter
• 1 inch cinnamon
• 7-8 black pepper
• 1-2 bay leafs
• 3-4 cloves
• ½ cup Onion
• 1 tbsp garlic
• 1 inch ginger
• 1-2 Green chillies
• 1 cup tomato puree
• ½ cup Canned Tomato Puree
• 1 tsp red chilli powder
• ¼ cup cashew paste
• Salt to taste
• 1 tsp Garam masala
• 2 tsp sugar
• 1 tbsp mustard oil
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 2 tbsp ginger garlic paste
• Salt
• 1 cup curd
• 1 tsp kasuri methi
• 250 grams paneer
• 1 tbsp fresh cream
• 1 tsp kasuri methi
* Wheat dough

Description:

• Set a pan on a medium flame and add butter followed by cinnamon, black pepper, bay leafs, cloves, onions, garlic, ginger, green chillies, tomato puree, canned tomato puree, red chilli powder, cashew paste, salt, garam masala and sugar
• Mix well and cook for some time
• Strain the gravy and keep aside
• Take a large vessel and add mustard oil, red chilli powder, coriander powder, garam masala powder, ginger garlic paste, salt, hung curd and kasuri methi
• Mix well and add paneer
• Marinate the paneer for 30 minutes
• Place aluminium foil on a baking tray and place paneer over it and bake at 250 degree celcius for 7-8 minutes
• Now add this paneer in gravy and cook for some time and add fresh cream and kasuri methi
• Finally garnish with coriander
* Now take a wheat dough and flatten it using pin roll
* Apply some ghee over it using a brush and sprinkle some flour
over it
* Make fan pleats, roll it and again flatten it using pin roll
* Cut small circles out of it using a cutter and remove excess dough
* You can reuse the excess dough
* Now set a tawa on a medium flame and cook paratha coins over it until cooked
* Place mini paratha coins on a plate and add paneer makhani on it
* Add some onion brista over it with some cream and coriander
* Finally serve hot immediately

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