Paneer Makhani

Before I write the post I have to tell that My Kitchen Treasures is moved from mykitchentreasures.blogspot.com to http://www.mykitchentreasures.com/

Looks like summer as gone from our side of the world. The weather has been really bad in August. I don't remember a year when we had such bad August, it has been dull, rainy and windy.

We live just less than 10 minutes walk from the beach and can you believe we didn't go for swimming not even a day in August. Ofcourse the water is not warm as in jully so there are still peaople who swims, but I like when it is warm for swimming not that you have to start shivering the moment you come out of the sea.

I know I am always moeaning about the weather here so let me got to the recipe.
As you all know It was Onam on the end of August.
So first time in 19 years I have been here I celebrated Onam.
I invited my In laws, Aunty,BIL and Niecee for a Onam dinner.
It was not a fully traditional Onam dinner, I did few traditional dishes and few creamy dishes and one of the dish was this Delicious Paneer Makhani from DK's place, Chef in you.

I am sure none of you need any introuduction to her place.
few days back in FB Siri was saying she should bring out a cooking book of her own and that she would be like Ree of Indian cuisine. And to that we all fully agree.
She has give special tricks for using shop bought paneer so it is really worth if you go and check out her place.
Everybody who was there for the dinner enjoyed this creamy paneer, actually every thing was finished by the end of the dinner.

Recipe from DK place is here , i am just copying the recipe from her place and pasting it here.
Only ingridient i added extra was a bit of garam masala.

2 generous cups Paneer cubes
1 large onion,chopped coarsely
3 tbsp butter
1/2 – 3/4 cups tomato puree *
2-3 green chillies, as per taste **
3-4 cloves garlic
2 inch ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp Tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste and 8-9 raisins ( optional. Use them if making Shahi Paneer – soak few cashew pieces in boiling water and grind)
1/4-1/2 cup heavy cream (as needed for consistency)
salt to taste
Mint and cilantro to garnish

* I find that home made Puree is the best. But if going for store bought ones go for low sodium variety. If that’s not available then use only about 1/2 cup of the puree and carefully add salt only if required. Sometimes the store bought ones give a deep tangy taste to this dish if not careful with the salt since the puree by itself has lots of sodium
** You can instead use cayenne/red chilli powder. Sometimes when I don’t have green chillies on hand I use dried red chillies like in this dish. Doesn’t hurt the taste.
*** I personally find that Mint goes very well with rich dishes and gives it that fresh taste and reducing the rich after taste in the mouth. A combination of the herbs is my personal favorite where it helps to mellow down the richness
Ofcourse as i wrote about I just added a 1 and a half tsp of garam masala, so if you want you can add it ot keep it like DK's originam recipe.