There is a particular delight that one experiences when they eat a rich paneer gravy. It is the food that you get when you want something creamy, flavourful, and that gives you a feeling of being full by the end. A lot of people are of the opinion that such a taste can only be obtained in restaurants, but it is mostly the ingredients that make the difference. The softness of malai paneer is associated with Noice malai paneer, so when you combine it with ginger garlic paste, you end up with a restaurant-style flavour.
In a few simple steps and with a bit of patience, you can turn your home into your favourite restaurant.
Start With Smooth Flavour Base
The sauce is the base of any paneer curry. Sauté the chopped onions in some oil till they become soft and light in colour. A spoonful of Noice ginger garlic paste mixed with onions gives a perfect aroma and depth. This ginger garlic paste is very compatible with the other ingredients and brings in the spice that every North Indian curry should have.
Add tomatoes, cashews, chili powder, and coriander powder. Do not stop cooking the mixture till the tomatoes break down. When the mixture has cooled a little, whip it to get the smoothest paste. This will give your curry the silky finish that makes restaurant-style gravies so tempting.
Build Creaminess The Restaurant Way
Allow the blended mixture to simmer a bit. This is the ideal time to put in some butter or oil to help the taste come together. Your next spoon of ginger garlic paste is to be added now to intensify the flavour. Cook the sauce for a few minutes until it thickens slightly.
A little fresh cream or milk is to be added to even out the spices. The sauce will be very shiny and thick, like the familiar makhani style one we associate with restaurant curries.
Bring In The Star Ingredient
The part that changes everything is the addition of malai paneer cubes into the gravy. The softness of malai paneer is something that makes a big difference, as it quickly absorbs the flavours. You will be amazed at how the paneer remains tender and creamy throughout, making the dish taste rich.
Add garam masala and kasuri methi for a last stir to finish. The curry at this point will look as well as smell like the ones served in your favourite restaurant.
Small Touches That Make A Big Difference
If you desire the smoothest finish, you could add some more cream or warm milk and mix it thoroughly. Accompany the curry with naan, jeera rice, or soft rotis. The malai paneer and the complex flavour resulting from the ginger garlic paste are the factors that ensure that every bite is of a rich and balanced taste.
A Restaurant Style Experience At Home
The thing that makes this dish very special is how doable it is. Having the correct flavour base and the correct paneer will help you produce the same restaurant-style dish. malai paneer adds the rich texture, and ginger garlic paste adds the aromatic, deep note, which makes the curry taste sumptuous.
Santosh Kumar is a Professional SEO and Blogger, With the help of this blog he is trying to share top 10 lists, facts, entertainment news from India and all around the world.
