Powdered Masalas

Ingredients

Instant Paneer Makhani with Hot Paratha

I am always used to making Paneer curry dishes in the time consuming and elaborate way. For almost a week I had been promising my young son that I would make his favourite Paneer Makhani with hot rotis and rice. I did not have the time to purchase the onions and life was so hectic with all the work piled up. I was always making something quick and serving. But this one day I got disgusted with myself for making my child wait. Onions or not, I decided to make the paneer Makhani. What turned out was a delicious wonder that was promptly slurped up by the whole bunch that night for dinner. From then on, I have stuck to this instant curry and nobody has even missed the elaborate traditional curry so far.

Ingredients:

Paneer slab cut into pieces or ready made fried paneer

Tomatoes 4 beefstake

Assorted fried nuts, 1/2 cup

Ginger, fresh (2 inches) or powdered (1 Tbsp)

Garlic, cloves (6) or powder (1 Tbsp)

Green Chillies, according to taste

Salt, as required

Dahlia Seeds 1 Tbsp

Khus Khus or Poppy seeds, 1 Tbsp soaked in Hot water for 2 minutes

MDH Kitchen King Masals, 1 Tbsp

Dania Powder, 1/2Tbsp

Turmeric, 1/4 tsp

Sugar, 2 pinches

Kasoori Methi Leaves, 2 Tbsp

Heavy cream, 1/2 cup

Cilantro, optional

1 tsp cumin seeds

Butter 2 Tbsp

Method

1. Wash tomatoes well. It is recommended to blanch the tomatoes, but this step does not make any difference in the taste or texture of the curry.

2. Chop the tomatoes into large pieces and toss into blender. Do not blend as yet.

3. I do not use green chillies when making this curry for kids. But you may add the chillies in the blender if you want a spicy curry.

4. Add all the nuts, Hot khus khus with the water it soaked in, and dahlia seeds to the blender.

5. Add the ginger garlic, fresh or powders into the blender.

6. Blend all the ingredients into a smooth paste. You can use upto one cup of water if required. Make sure that the paste is absolutely fine and smooth.

7. Heat a Tbsp of butter in a thick bottomed pan. Once hot, add shahi jeera or cumin seeds.

8. Once the cumin seeds brown, add the blended paste. Saute for a couple of minutes, set the heat on simmer, and put the lid on.

9. Make cubes of paneer, add cubes to one cup filtered water, and set this in the Micro Wave for one minute. Let cool. Make sure that the paneer, fried or not, soaks in the hot water for at least ten minutes.

10. Remove the lid from the pan, mix the tomato mixture well. Add Kitchen King powder, dhania powder, and turmeric powder. Stir well and put the lid on.

11. Raise the heat of the pot to medium. Keep stirring the gravy often and once the butter starts flowing on top, the gravy is cooked. Turn off heat.

12. Add Paneer cubes with the water into the gravy.

13. Crush Kasoori Methi leaves between hands and toss in the curry. Mix very well. Put the lid on and let sit for ten minutes. Check for salt, adjust as needed, and add the two pinches of sugar.

14. Remove lid, pour heavy cream, mix well and transfer to serving bowl.

15. Garnish with remaining butter and cilantro leaves.

This curry tastes very good when served with piping hot Jeera rice and fluffy naans. Serve a small cucumber and onion salad on the side. A big Tbsp of vegetable pickle and lassi will make this quick meal very grand.