Shuchi you inspired.. Paneer Makhani

2013, May 30
Paneer Makhani

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The day could best have been described as non-productive, but it had its weight. I spent time with a local trip with parents, and doing things for once not for personal gratification at all. Even the trip made with family wasn't for a personal satisfaction. Well then, family does invoke such irregularity in actions!

While the recipe for Paneer Makhani can be had from any of the contemporary websites/weblogs, the inspiration to personalize and indulge in an effort to bequeath flavor to the connoisseur's appetít cannot be plagiarized. The inspiration to render a flavor to Paneer (Indian Cottage Cheese) with not just the spices but the nostalgia from the past cannot be quantified... and the ability in a lab to not just utilize religiously the ingredients but tweak them is an empowering state, so much for who may not try shall be considered an ignominious act in my opinion. I inspiration but blanched and seeded tomatoes along with a suggestion of whisking water with sautéd onions and adding cashews later on provided the entire taste. Also, I'd recommend using fresh ground herbs and spices.


Here is the recipe:

Paneer

- 400 g (I used Verka paneer cut in 2.5*1*1 cm*cm*cm, cleansed in hot water through 5 mins)

Onion - 1 large (coarsely chopped)
Turmeric - 1 tsp
Coriander - 1/2 tsp (I used the home dried and ground coriander)
Cumin - 1/2 tsp
Cardamom - 1/2 tsp
Cream - 1/2 cup (Brand: Amul)
Tomato (puree + finely chopped seeded) - 3/4 cup
Mint - 4 large leaves for garnish
Green chili - 1 big (finely chopped)
Cashew nuts - 4-5
Butter - 2 tbsp
Oil - 1 tbsp
Ginger - 1/2 tbsp
Garlic - 1/2 tbsp

1 cup = 250 ml


The process:
One medium flame, I sautéd the onions in light oil along with ginger and garlic.
Took out the onion mixture and in a blender, ground everything. I added some water and cashew nuts at this point, and made the mixture with a white frothy look.
In the pan now, the butter was melted on medium flame. At the point of butter melt, I added the onion-cashew mixture.
I added the spices (coriander-cardamom-cumin) and the chopped green chillies.
Once the mixture was golden brown, I added the tomatoes and let them cook till the flavor of raw tomatoes wasn't present anymore. (approx. 5 mins)
Then, added the paneer cubes and mixed them thoroughly (2 mins)
Finally, added the cream and once mixed, let it stand on low flame for 2-3 mins.

Transfer from skillet to a Corelle and garnish/decorate with mint leaves.



Sides:
Rogni naan



So tomorrow is Chicken Kiev on the menu. Lets see how my travails with chicken turn out.. Hey chicken, please do NOT lose your tenderness and moisture content! Can't wait to blather about the story of tarragon hunting!


Credits:
Inspiration - Shuchita Singla
Sous chef - Leena Anand Jain

Note: 

The contact info of various credits can be shared if at all required.