Manjulas Kitchen | Paneer Makhani #shorts #manjulaskitchen #youtubeshorts #viral #short #trending @manjulaskitchen @manjulaskitchen | Uploaded June 2024 | Updated October 2024, 4 hours ago.
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Paneer Makhani - Spicy Indian Cheese Curry Recipe
manjulaskitchen.com/paneer-makhani
Powder the cashews and sesame seeds using a spice grinder and set aside. Puree the tomatoes, ginger, and green chili together and set aside. Soak the cubed paneer in about 2 cups of hot water for 5 minutes or more to soften it, then set aside.
Heat the butter in a saucepan over medium heat. Once the butter is moderately hot, add cumin seeds and asafetida. After the seeds crackle, add the cashew and sesame seed powder, roasting for about one minute. Add the tomato puree and mix well.
Stir in the remaining spices—coriander, turmeric, salt, and sugar—and mix well. Cover the pot to prevent splattering. Cook for about four minutes, stirring occasionally, until the tomatoes reduce by half and start leaving oil.
Add the heavy cream and cook for about two minutes, stirring often. Add one cup of water, cover the pan, and let it cook for about two to three minutes. Remove the paneer from the water and add it to the gravy. Stir, cover the pan, and cook for about five minutes. Adjust the gravy consistency by adding more water if needed, then cook until desired thickness is achieved. Turn off the heat.
Stir in cilantro and garam masala, cover, and let sit for a few minutes before serving.
Host: Manjula
Copyrights: Manjula’s Kitchen
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Click the Related video to watch the full recipe in detail.
Paneer Makhani - Spicy Indian Cheese Curry Recipe
manjulaskitchen.com/paneer-makhani
Powder the cashews and sesame seeds using a spice grinder and set aside. Puree the tomatoes, ginger, and green chili together and set aside. Soak the cubed paneer in about 2 cups of hot water for 5 minutes or more to soften it, then set aside.
Heat the butter in a saucepan over medium heat. Once the butter is moderately hot, add cumin seeds and asafetida. After the seeds crackle, add the cashew and sesame seed powder, roasting for about one minute. Add the tomato puree and mix well.
Stir in the remaining spices—coriander, turmeric, salt, and sugar—and mix well. Cover the pot to prevent splattering. Cook for about four minutes, stirring occasionally, until the tomatoes reduce by half and start leaving oil.
Add the heavy cream and cook for about two minutes, stirring often. Add one cup of water, cover the pan, and let it cook for about two to three minutes. Remove the paneer from the water and add it to the gravy. Stir, cover the pan, and cook for about five minutes. Adjust the gravy consistency by adding more water if needed, then cook until desired thickness is achieved. Turn off the heat.
Stir in cilantro and garam masala, cover, and let sit for a few minutes before serving.
Host: Manjula
Copyrights: Manjula’s Kitchen
Subscribe & Stay Tuned @manjulaskitchen
Follow us on TikTok: tiktok.com/@manjulaskitchen
Follow us on Instagram: instagram.com/manjulaskitchen
Follow us on Facebook - facebook.com/manjulaskitchenrecipes
Visit our Website for more Awesome Recipes: manjulaskitchen.com
#paneermakhani #indianrecipes #paneerrecipes #easyrecipes #manjulaskitchen
#indiancuisine #foodlovers #foodie #recipevideo #youtubeshorts #viral #short #trending
