Paneer Makhmali (cottage cheese in creamy gravy)

After my mom, my elder sister has played a vital role in pushing me towards cooking. No no….not only cooking but cooking good food. Good food because just like other skills, it requires your undying passion and the love for the spices that tickle the tastebuds in numerous ways. If you don’t enjoy the smoke arising from the tadka and chaunk, milao and bunao gravys’, kneading and rolling the dough alongwith burnt fingers and beads of perspiration glistening on the forehead while in an Indian kitchen, chances are that you will never enjoy one. As you know me and my daughter are paneer mongers, this recipes is really close to my heart for two reasons. One because we simply love it and second it knocked the arrogant cook out of me and lead me into accepting defeat in all the nine times I tried to perfect the gravy for this recipes. Phew! I succeeded the tenth time and I realized what I was missing before. So happy cooking guys…..shove off your perfect cook cap and let the learner take over. M sure you will master it soon…….slurrrrppppp.

photo by Neetu N

Ingredients:

200 g paneer cubes

1 cup fresh  green peas(optional)

1 capsicum

For red masala paste

1 large ripe tomato

1 large onion

1 inch ginger

10 cloves of garlic

For white masala paste

7-8 almonds

1 tbs poppy seeds or muskmelon seeds

5-6 cashews

1 ½ tbs coriander powder

½ tbs cumin powder

1 tbs kitchen king masala

1 tbs red chilli powder

1 tbs kasoori methi

¼ tsp garam masala powder

1 tbs sugar

1 tbs tomato ketchup

1 tsp turmeric

3 kernels of cardamom

4 cloves

1 bayleaf

1 inch cinanmon

Salt to taste

Oil and butter for cooking.

For red masala paste:

Slightly blanch the onion and tomatoes. You can bring water to boil and switch off the gas. Add the tomato and onion and cover for 2 min. Then grind them into a paste along with ginger and garlic.

For white masala paste:

Repeat the same process of blanching the almonds, poppy seeds and the cashew. Peel the almonds once cool. Make a paste and keep aside.

Method:

Heat the pan and add just a small cube of butter. Toss the paneer cubes on medium flame. They should take a slight colour but not too golden or it will harden later. Immediately put them in warm water. You can use this water while cooking the gravy. Toss the sliced capsicum for 2 min in the same pan till it softens and gives out nice aroma.

In the same pan heat 1 tbs of oil + 1 tbs of butter. Lower the flame or the butter will burn. Add whole cardamom, cinnamon, cloves and bayleaf. Fry till aroma comes. Add the red paste and stir. At the same time add salt, turmeric, red chili powder, cumin and coriander powder. Mix. Cook on medium flame till the paste is cooked and leaves the sides of the pan( abt 5 min). Now, it’s time to add the white masala paste. Add two tbs of water in which the paneer has been soaked. Stir the paste, cover and cook. You have to cook for about 7-8 min till the paste is cooked properly and leaves the sides of the pan.  Now add kitchen king, garam masala, kasoori methi, ketchup, sugar and give a good mix. Cook for 5 min. You can add the peas, capsicum and paneer cubes and mix. Add little water according to the required consistency and simmer for 2 min. Garnish with green coriander leaves and serve with nan or pulav.