This is an interesting Paneer dish we learnt in the sikandalous cuisine master class at the Hyatt Gurgaon where dishes from Avadh were taught to us by Chef Sunil Gangwal. Chef informed us that as such no tomatoes or dhania leaves are used in Avadhi Cuisine and this recipe was created to give vegetarian options and is the exception as far as tomatoes go . List of ingredients are long , the recipe is easy and the makhani gravy here is special.
Makhani Gravy
2 Kg Tomato.
100 Grams Ginger Garlic Paste.
150 Grams Khoya.
10 Grams Kashmiri Red Chili Powder.
200 Grams Butter.
5 Grams Kasoori Methi.
5 Grams Garam Masala.
100 Grams Cream.
Salt.
50 Grams Cashew Nuts.
2 Grams Cinnamon Stick ( use 2 large ones ).
4 Grams Green Cardamom.
2 Grams Cloves.
100 Ml Ghee
50 Grams Sugar.
This is for bulk cooking - adapt as I did too.
Boil tomatoes in just enough water along with whole spice , cool and grind to a paste .
Saute Cashew Nuts with ghee and make a paste with khoya.
Heat ghee , saute ginger garlic paste along with khoya and cashew paste , add all the ingredients along with the tomato puree , cook covered over low heat till oil separates and puree thickens , I let the gravy simmer for 30 minutes covered on very low heat , adding a little water - Strain the gravy ( I didn't ) and add cream sugar and butter .
Paneer:
200 Grams Paneer.
50 Grams Capsicum.
12 Grams Shahi Jeera.
250 Grams Makhani Gravy ( Recipe above ).
50 Grams Cream ( I avoided ).
Salt.
50 Grams Ghee
Cut paneer in thick fingers.
Cut Capsicum slightly thinner.
Heat ghee add jeera , then capsicum , saute just till it softens , don't overcook , Add paneer , cook another minute or two , add makhani gravy , cook 5 minutes and garnish with cream
You will love this !
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This is a regular paneer recipe with a twist . I add crushed fried onion ( Biristi ) while serving the dish and sprinkle some on top as a garnish . The end result is a delicious paneer with an interesting bite and flavor added by the fried onions. The recipe of fried onions is at the bottom and I quote directly from a post made by Rocky Mohan on sikandalous cuisine teaching us how to make Biristi perfectly.
250 Grams Paneer - Cubed.1 Small Onion - Minced.1 Small Tomato Chopped.1/2 Teaspoon Garlic Paste.1/2 Teaspoon Minced Ginger. 1/2 Teaspoon Jeera Powder1.5 Teaspoons Kasoori MethiHaldi , Salt , Chili Powder to taste.1-2 Tablespoons Biristi ( 2 crushed lightly 1 left whole )
Heat oil , add onions , when they begin to change color add tomatoes , ginger garlic and dhania powder, Sprinkle water and cook covered on low till oil separates , now add Kasoori methi haldi salt and red chili powder , cook 1 minute and then add paneer , bhuno for 3-4 minutes , sprinkle jeera powder and adjust flavors . When ready to serve crush Biristi and mix into the paneer and sprinkle some on top . The fried onions add not just a crunch but also an interesting sweetness that goes well with the flavors of Kasoori Methi
Biristi - Thank you Rocky Mohan for sharing this detailed procedure with us :
"Biristi" or Fried Onions are an art to do. Thought I should share my take on doing so after I read Divya Rahimtula mention to "Biristi" in her wonderful recipe of Hara Masala Chops.
The key to crispy fried onions or Biristi is thinly sliced onions. They should be very thin and transparent.
Heat plenty of oil in a deep frying pan or a wok but on low heat. Add the onions and they should submerge in the oil. Wait for the bubbles and then turn up the heat to medium. Do not stir much till they start to get a color. Too much stirring leads to un-even browning. A fine balance to be maintained here to avoid burning. Once the onions turn light golden, watch carefully at this stage because they will go to dark brown very very quickly. Once they turn a light brown switch off the heat. The onions will continue to brown. Remove the onions and let them drain in a sieve rather than on a kitchen towel.
Then spread them out on a tray allowing them to go crisp. Toss them around while they cool. These can be stored in an air tight container for at least two weeks.
