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RECIPES/Family Sides
A favorite recipe in Indian gourmet food, the makhani sauce is so versatile that the same sauce can be served with 400 gms chicken to make it into "chicken makhani"
Paneer Makhani
400 gms paneer (recipe below)
1 Small can tomato paste (hunt's or any other)
1 tsp minced garlic
1/2 tsp minced ginger
150 gms double cream
3-4 cardamoms(crushed whole lightly so seeds are popping out)
2-3 cloves (optional)
1 inch stick broken Cinnamon
1 bay leaf
3 tablespoons of unsalted butter for cooking
1 tsp garam masala
1-2 tsp red chilli powder (or cayenne pepper)
1 tsp sugar
1/2 cup water
2-3 tsp salt (or to taste )
a little chopped coriander for garnish(optional)

For making the paneer
1 1/2 liters full fat milk
1 1/2 tablespoon vinegar
large handkerchief for straining
For the paneer:

Bring the milk to a boil in a heavy bottom pan and keep stirring to avoid the milk from getting burnt

Reduce the heat and add the vinegar and keep stirring till the milk solid separates from its water and at this point immediately turn off the heat

Line a colander with the handkerchief so the edges of the handkerchief hang outside the colander and pour the curdled milk into it .

Lift all the four corners of the handkerchief and secure the curdled milk inside the hanky , while also twisting it around so excess water can keep draining ( be careful doing this step as the excess water is hot)

hang this pouch someplace where the water can keep dripping out while you prepare your sauce (about 15-20 mins)
after about 15-20 mins just remove the hanging bundle, and cut the formed ball of cottage cheese into small cubes (about 1' * 1/2")

For the makhani sauce :

1. Heat the unsalted butter on a skillet or pan on high heat

2. To the heated butter add the bay leaf , and the cardamoms , cloves , and cinnamon stick (cook 1/2 min)

3. Add the minced garlic and ginger (1/2 min)

4. reduce heat and add the cayenne pepper powder (red chili powder) and immediately add the tomato paste .

5. Add the 1/2 cup water as well so the tomato paste softens faster and cooks easier . Cover and cook for about 4-5 mins until thick again

6. turn off the heat completely and add the double cream and mix very well (the heat is turned off so that no curdling can happen )

7. add the salt and turn the heat back on , on low setting ,cover and let simmer about 8-10 mins

8. Add the sugar , keep simmering another 1 min

9. Finally add the garam masala and the cottage cheese cubes(paneer)

10. Cook another 3-5 mins on low heat and take off the heat

garnish with chopped coriander leaves . Best enjoyed with "naan" bread , but quite good even with your regular toasted and buttered bread slices.

Servings: serves 5-6

Nutritional information per serving

300 cal per serving

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