Paneer Makhani in taste is very much similar to Butter Chicken with rich and creamy gravy slightly on a sweet side, this time while cooking Paneer Makhani I decided to give it a twist by not using onion and garlic, I feel we should keep on challenging ourselves than only mind can come up with new ideas, and if I would have not challenged myself than I will not be able to share this recipe with you.
Many a times people ask me if I use food colors to get lustrous colors in dish and my answer is "No", when nature has already provided us with beautiful natural colors and flavors than why to use artificial ones, I agree in some recipes it is unavoidable to use food colors but in dishes like Butter Chicken and Paneer Makhani let the gorgeous colors of tomato and bell pepper show their magic.
These days I am watching Junior MasterChef, India and in one of the recent episodes those little chefs were given challenge to cook with flowers (Jasmine, Marigold, Rose) and I was amazed to see how beautifully kids used their imagination and creativity to create one wholesome dish. I was thinking when I was a kid I could recognize only hardly distinguish between flowers but that episode reminded me of photos of flowers I clicked last year in Kodaikannal.
Sometimes I add smoked bell pepper in Arabiata Sauce for pasta but first time I tried using it for Indian curry and to my surprise it has given new dimension to Paneer Makhani, you can use readymade tomato puree also instead of fresh one but I don't like the flavor readymade puree so I always make the fresh one.
v Homemade Garam Masala Recipe you can see here.
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