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Cauliflower Makhani

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Cauliflower Makhani Recipe, Phulgopi Pattagobi Sabji, How To Make Cauliflower Makhani Recipe

How to make cauliflower Makhani?How to cook cauliflower Makhani?Learn the recipe cauliflower Makhaniby vahchef.For all recipes visit vahrehvah.com

Paneer Makhani is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried or raw paneer pieces plus the gravy made from tomato has Makhan, refers... Read More..

About Recipe

Cauliflower Gobi Puvvu koora, Cauliflower Kovippu Pookosu Kuzhambu, Phool Kopi Fulkopi torkari

How to make Cauliflower Makhani

(28 ratings)
89 reviews so far
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Cauliflower Makhani
Author : Vahchef
Main Ingredient : Cauliflower
Servings : 4 persons
Published date : November 06, 2018


Ingredients used in Cauliflower Makhani
• Cauliflower (big pieces) - 2 numbers.
• Sugar - 1 tea spoon.
• Ginger garlic paste - 2 tablespoons.
• Whole garam masala (each) - 10 grams.
• Tomatoes - 500 grams.
• Kasoori methi powder - 1 tablespoon.
• Butter - 1/2 cup.
• Salt - to taste.
• Green chilly - 25 grams.
• Kashmiri red chilly - 75 grams.
• Cashew nuts - 1/2 cup.
• Onions - 150 grams.
• Oil - 1 tablespoon.
• Corn starch - 1 tea spoon.
• All purpose flour - 1 tea spoon.
• Pepper crushes - 1/2 tea spoon.
• Cumin powder - 1 pinch.
• Coriander powder - 1 pinch.
• Cream - 2 teaspoons.
Method:
  • Add whole garam masala in the muslin cloth and tie it.
  • Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
  • Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  • Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
  • Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
  • Cool it and store in small containers in refrigeration conditions. Use this Makhani gravy in many veg and non-veg dishes.
  • Take cauliflower big pieces; blanch it in the salt water.
  • Take a plate add corn starch, all-purpose flour, crush pepper, cumin powder, coriander powder, salt, add water make a paste, and coat the mixture into the cauliflower and shallow fry them on both sides till golden in colour and transfer it into another plate.
  • In the same pan add some makhani gravy, add butter and fried cauliflower pieces, cook this for 2 minutes and add cream mix this along with makhani gravy.

Serve this with pulka, naan, roti and chapati.






Cooking with images Phool Gobi Rassa , Cauliflower rasdar, Hookosu saaru





Articles


Paneer Makhani is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried or raw paneer pieces plus the gravy made from tomato has Makhan, refers butter or cream in Hindi. It pairs appropriately with Indian flat breads like Naan, roti, paratha and also rice. It is a delicious food so certainly heavy to the calories so that it is suitable mainly for special occasions, celebrations, gathering instead of daily use.

 Paneer makhani gravy is made using tomato puree, onion paste, cashew paste, and few essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.

 

Paneer makhani recipe is actually the vegetarian form of butter chicken. It is the exact same gravy but the chicken is substituted for paneer- Indian cottage cheese. Paneer Makhani goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Butter Masala recipe and a might be a few more.

How you can make Paneer Makhani Butter Masala

 

Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 Milk for Paneer:

 Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

 Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

 Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.

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Comments & Reviews

 

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Recent comments

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Shweta Iri Posted on Sun Sep 01 2013

Can you please give us the link for this recipes cause on your website its quite difffcult to find them if u at all find them!

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nirmiti27 Posted on Sun Sep 01 2013

How many days can we store this gravy?? Also how to store it, if we can??

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Shining Waters Posted on Sun Sep 01 2013

Silky makhni! Ah . . . Ahaaa!

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Neththra'sVision Posted on Sun Sep 01 2013

"when the gravy is so good, you call this finger licking good" nice sounds..hahha

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pesto12601 Posted on Sun Sep 01 2013

why bother fryuing if you are then going to put in the sauce? it will just get soggy and you are getting extra fat and calories from the oil you don't need...

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pesto12601 Posted on Sun Sep 01 2013

Freeze it... :)

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srilakshminaidu Posted on Sun Sep 01 2013

Hey Sanjay ,where you had been Man,for quite some time.If you had plans for a vacation or something like that do drop a note to your viewers. so that we will not be worried about you..we will be assured ALL is WELL with you .........Take care

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DestroManiak Posted on Sun Sep 01 2013

you must be a grandmother

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Sonal Mahajan Posted on Sun Sep 01 2013

Definitely going to try this one!!

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Ranjith Parlikad Variam Posted on Sun Sep 01 2013

FunTaastic

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Mohd Ather Posted on Sun Sep 01 2013

YUMMYYYYY.........u wil make ppl die eating...!! ur dishes r just d best.. :D

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Samia Hasan Posted on Sun Sep 01 2013

Thank god Ur back.

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