PANNER MASALA CURRY

PANNER MASALA CURRY | SESAME WITH PANEER MAKHANI

This Makhani curry is a famous dish from the Punjabi Cuisine. The Sesame panner makhani is rich in the texture. Prepared in a butter gravy, in addition of cream and sesame (TAHINI) gives
the curry such a silky texture.

Total Cooking Time: 45 mins
Preparation time:      15 mins
Serving suggestions: 7
Cuisine:   Punjabi Cuisine
Author:  Nivetha 

INGREDIENTS

Onion                         3 to 4 diced
Tomatoes                   5 to 6 sliced
Panner                      150 gms ( cut as a Cube)
Sesame white            50 gms
Green chili                2 nos
Red chili                 3 nos
Ginger Garlic paste  2tbspn
Garam masala           2tbspn
Tumeric powder       1/2tbspn
Cumin                       1 tbspn
Kashmiri 
chili powder              3tbspn
Bay leaf                     3
Cardamom                 2
Cinnamom                 1
Dry methi                  as required

Cashew-nut                10gms

Poppy seeds           1 1/2 tbspn
Salt                             as required
Butter                         as required
Cream                        as required

INSTRUCTION

For Smooth Paste:

1. Take a poppy seeds and Cashew-nuts, Soak in a water for half an hour. Later blend it to a fine paste.
2. On the other side, heat a pan, add oil to 4 spoon. After that add the diced onions, green chili and red chili. Saute for a minute.
3. Later add the sliced tomatoes, saute the tomatoes until it gets the gravy consistency.
4. Add the ginger garlic paste into it. While cooking the masala add the turmeric powder, kashmiri red chili powder as well.
5. At last, add the sesame at the top and turn it off.
6. Later it cools down, blend it as a fine smooth paste.

For Gravy:

1. Take the panner and keep in the medium hot water. Because it gives a smooth and soft.
2. Then add a butter of 50gms, heated it. Later add the bay leaves, cardamom, cinnamom and the cumin seeds.
3. After a 3 seconds, add the tomatoes paste. Cook for 5 to 6 minutes.
4. A raw smell o the masala has to gone. Meanwhile, add the panner and the garam masala.
5. Just cook for a minute, at the end add the dry methi leaves as crushed.
6. Lastly add the fresh cream at the top.
7. Serve with the hot.

METHODS:

Soak poppy seeds and cashew-nut in the water. blend it smooth paste

Saute for onion and tomatoes paste

 Heat the oil and add the ingredients

Add the masalas like red chili powder, turmeric powder, and ginger garlic paste

Saute for a minute. Later add the sesame at the top.

After it cools down grind it as a smooth paste like this.

Keep panner in the medium hot water. it will get soft.

Heat the pan add the butter and the bay leaf, cardamom, cinnamom and cumin seeds.

Add the gravy paste onto the pan and after cook for a minute add the cashew-nut paste.

Adjust the gravy consistency and salt.

Add the Garam masala  and mixed it well

Add the crushed dry methi leaves

Finally add the panner and leave it for 30 seconds.

Finally the Sesame panner makhani is ready to serve.

Here i served with the Chola Puri

Thank you.