PANEER MAKHANI

NEEDED:

serves 3
250 gms fresh paneer - cubed
sprinkle 1tsp besan or maida & deep fry the paneer.
remove & marinate in 1 cup curd approx. & keep aside
dont take very sour curd.
(if the paneer is soft no need to fry . )
dhanajeera powder - 1 tsp
turmeric powder/ haldi- 1/2 tsp
kashmiri chilly powder -1- 2 tsp
garammasala powder -1tsp
mawa / koya- 50 gms( 2 tsp)
salt
fresh cream- 2 tsp

for gravy:

2 big tomato -boil & peel skin ,
ginger - 1/2 the lemon size
green chilly- 2
grind the above said to a paste

METHOD:

• Temper jeera in 2 sp butter or oil & add the paste.
• fry for 3 min & add dhaniya jeera powder , hing , haldi , kashmiri chilly powder.
• then add the curd without paneer .
• keep in medium flame & add salt garam masala powder & 1/2 cup water
• bring to a boil & add mawa .
• then add paneer at last & remove .
• garnish with fresh cream & serve hot with roti .
•  
• note :
•  add spices according to ur taste.