August 24th, 2006
Nothing is as good as your mom’s cooking. Isnt that true? Well, its definitely true for my mom. She is one of the world’s best cooks! I didnt think this till about 5 years back, but now from the other side of the world, I am a firm believer.
She can practically make anything, not every thing she makes is great, but generally she can make great stuff in minutes, I think Racheal Ray will really like her. She hates asking for recipes. I dont know why, but she never did. I am not like her, I appreciate good food, and I am not shy in asking people their tips and tricks.
Anyway, this is a fantastic recipe for making paneer makhanwala. Paneer is indian cheese, and makhan means butter. Sorry, it is extremely high fat food, but amazingly delicious. Eaten with naan (indian tandoori bread), its just like Heaven! or atleast as close
Dry spices: chilli powder(laal mirchi), black pepper powder, turmeric (haldi), salt, corriander powder(dhania), garam masala
For the paste:
handful cilantro/corriander (dhania)
7-8 garlic cloves,
fresh green hot peppers (mirchi)
whole black pepper, bay leaf, clove
cashews soaked in water,
Put all of the above in a mixer/blender, and grind to a coarse mixture, almost smooth.
In ghee fry this, till oil seperates.
In another small pan, fry half a chopped onion and 1 bayleaf. Add 1 can tomato sauce and fry well. Put dry spice mix to this. After oil seperates, add butter and cream (I use sour cream, as much as you like:) ) Add this to the fried onion mix. Mix well. Add either plain chopped paneer to this or fry the paneer cubes in oil before adding it to the gravy/curry.
Note: You may need to fry the onion mixture for several minutes, stop when you see the oil floating/seperating, so be patient!