This is a Recipe for making at home the famous Punjabi main course dish Paneer Makhani in the Maharashtrian style of cooking using certain typical spicy Maharashtrian Masala ingredients to give it that special Khamang and spicy flavor. The Marathi language version of the same Paneer Gravy preparation method can be seen here- Paneer Makhni Preparation Time: 45 Minutes Serves: 4 Persons Ingredients 250 Gram Paneer For the Gravy One Onion large (chopped) Three Tomatoes large (chopped) One and Half Inch Ginger Piece (chopped) Five Garlic Petals (chopped) One Forth Cup Tomato Puree One Teaspoon Red Chili Powder Salt as per taste For the Seasoning One Fourth Cup Butter Half Teaspoon Caraway Seeds (sahajeera) For the Garnishing Two Tablespoon Kasuri Methi One Cup Fresh Cream One Teaspoon Black Pepper Powder (grinded coarsely) Maharashtrian Style Paneer Makhni Preparation In a Kadai put the chopped Onion, Tomatoes, Ginger, Garlic and three cups Water and boil it for fifteen minutes on a slow flame. After cooling grind into a paste. In a kadai add the Butter and Caraway Seeds, grounded paste and sauté for ten minutes on a slow flame. Then add the Tomato Puree, Red Chili Powder, Salt and sauté for three-four [...]
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