Mangalorean Recipes

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Paneer Makhanwala

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Quantity: Measure: Ingredients:
1 Twigs/Sprigs Bay Leaves /Tejpatta (Dry Cinnamon Leaf)
0.5 Tablespoon Butter
2 Nos Cardamoms
0.5 Tablespoon Cheese - Grated Cheddar
1 Teaspoon Chilly Powder, Red
1 Inch Cinnamon
2 Nos Cloves (spice)
2 Tablespoon Condensed Milk
0.5 Tablespoon Coriander Leaves (Kothmeer)
0.5 Teaspoon Garam-Masala
10 Flakes/Seeds/Cloves Garlic
1 Teacup Ghee
1 Inch Ginger
1 Teaspoon Methi - Fenugreek
1 Nos Onion
250 Grammes Paneer (Indian home made cheese)
1 Salt-Spoon Salt
1 Teaspoon Sugar
3 Tablespoon Tomato Puree
Quarter Teaspoon Turmeric Powder




Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.

Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bay leaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.



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