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So what am I cooking today? 🥣😋😃

Dinner for guests and I've been given a task. Prepare something veg for them. I think would be Benaras Ka Babu today. A very special Paneer gravy straight from the land of ghats.
Khoya-Makhana Matar Paneer
खोए-मखाने का मटर पनीर
Green chilies
Black cardamom
Green cardamom
Shahi jeera
Black pepper
Bay leaves
Kewra water
Makhana (Foxnuts)
What's the difference between Jeera and Shahi Jeera? What you see on the left is normal Jeera used everyday. On the right is Shahi Jeera. It is smaller in size and dark in color compared to other one. It's far more aromatic too.
Take a deep wok/karahi and add cow ghee. A few dollops (weekend is cheat time) As it hots up, add Jeera, Shahi Jeera, Bay leaves, Javitri, Black and Green cardamom, Cloves and Black pepper. Roast over a low flame, taking care not to burn them.
Add finely chopped onions, ginger, garlic and green chilies. Saute them. Add 1 spoon of sugar, it caramelizes the onions a little quick and adds a bit of sweetness to the final gravy. Of course, it is optional. Let it simmer, till onions get dark but not burnt.
In the meanwhile, puree the tomatoes. Take a handful of cashews and give them a very light fry. No browns here. Take around 20-30 ml of hot water and put a large pinch of Kesar strands in it. Set aside. Over the next few minutes, it would release its color and flavor.
Cut paneer in the desired shape (cube/rectangle) and with the help of a kitchen brush, baste them and makhana with ghee. I prefer to air-fry them, you may go the conventional way of frying them in a karahi.
Once onions are done, add regular spices [Red chili powder, Dry coriander powder, Kashmiri lal mirch (gives great color and is not much spicy), Haldi and Salt]
Saute till ghee leaves the masala then add pureed tomatoes and let it simmer for 20 odd minutes.
As ghee separates again, put blanched peas. I prefer to blanch them a little beforehand. If using frozen ones, no need to blanch, just thaw and put in. Toss the masala with peas and saute for the next 5 min.
Now put Milk in it or you may do half water+milk. Kesar we prepared. Fried cashews. One may add a tablespoon of malai or heavy cream. I prefer cream and let the gravy groove on low heat for 20 min or so. It would bring out all the amazing flavors.
Check for the consistency of the gravy, should not be too thick and definitely not runny. In a separate pan, saute the khoya. I like to grate it before saute. Again, keep flame low as it burns out quickly. Keep tossing it. Once done, add to the gravy.
Add the paneer and makhana we air-fried/fried earlier. Mix it well in the gravy. Finally, put 1 or 2 teaspoons of Kewra water. Better to put 1 teaspoon, if needed add another. Overdone of Kewra water would make gravy bitter. Simmer for next 10 min covered and done. Pic tonight 😀
Rich with flavors of so many spices. Presented by your very own Benaras Ka Babu...RB. Truly mesmerizing 🙏🏼
Lot many compliments earned, They asked for the secret recipe. I said, ab secret kahan rahi....It's at twitter...Lol.
#FamilyDinner #Blessed
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