* Exported from MasterCook * Paneer Makhanwala Recipe By Serving Size - 1 Preparation Time :0:00 Categories - "Indian Amount Measure — Ingredient -- Preparation Method Paneer - ~- 1" each) 1/2 tablespoon Grated Paneer or Cheese Garlic Cloves ~- (8 to 10) Onion Linch piece Ginger Bay Leaf, 1 inch stick Cinnamon Cloves Cardamom, teaspoon Red Chilli Powder 1/4 teaspoon Turmeric Powder Salt -to taste 1/2 teaspoon Garam Masala tablespoons Malai or Cream 1/2 tablespoon Butter 1/2 tablespoon Coriander -- (chopped) 3 tablespoons Tomato Puree 1/4 teaspoon Sugar 1 teaspoon Kasoori Methi Ghee to deep fry paneer 250 gram into cubes of Deep fy paneer in hot ghee till light golden. Keep aside Grind the onions, ginger and garlic to a paste Heat 1/2 tablespoon of ghee (use the one in which paneer was fried) in a heavy saucepan. ‘Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds ‘Add the paste and fry tll golden.‘Add the dry masala, sugar and tomato puree. Fry for 2 minutes. ‘Add 2 cups of water. Simmer on low flames for 7-8 minutes ‘Add the melai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens ‘Transfer to serving dish. Gamish with chopped coriander and grated paneer. Serve hot with parathas or naans Making time - 25 minutes Serves: 4 Shelf life : Best fresh * Exported from MasterCook * Paneer Noorjehan (Tomato Cheese Curry) Recipe By Serving Size -4 Preparation Time -0:45 Categories - "Indian Amount Measure — Ingredient -- Preparation Method 20 cashew nuts 4 medium ripe tomatoes 1 tablespoon tomato sauce 1 teaspoon red chile powder 5 cloves cinnamon stick -- (1/2 inch) 2 cups paneer -- (see recipe below), -- Linch Cubes 1 cup cream 1/4 cup butter