Paneer Makhani Coins

Paneer makhani coins, a no onion no garlic recipe, paneer cooked in makhani sauce served in a different style, kids friendly recipe. Recently during the Zak Salaam India Expo event, in Singapore, Suvai foods organized a cookery demo and a Little star chef competition. The entire lot of 15 kids who participated in the competition did so well and i am so amazed to the confidence of the kids at this age. I am one of the judges for the competition. We agreed that the first prize winner recipe and the second prize winner recipe will be posted and featured on the judge’s website. This Paneer Makhani coins won the second prize and it tasted nice and also the way she presented is also very attractive. Dhriti Karthik, a 10-year-old girl cooked this so well and I loved her confidence and focus more than that she was so happily cooking which was visible from her smile. The recipe turned out so well Dhriti. I slightly tweaked the recipe. She mailed me the recipe with a cute write-up, over to Dhriti now. Check out the first prize winner recipe at Rak’s website.

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Hi! Dhriti here, and I am the runner-up of Suvai’s Little star chef competition. YIPPEE!! I am sharing the recipe. I am a picky eater and if I were to have a hate list, onions and garlic would feature on top of it. I dare not cook with them. My love for Paneer is endless. My favorite dishes are Palak Paneer, Paneer makhani, and Paneer Butter masala. The aroma of Paneer Butter Masala wafting from the kitchen will always melt my heart. So, here is my mum’s recipe for Paneer Makhani Coins. Very simple and quick one. The almond butter combo with tomato puree gives an amazing taste. Try this recipe at home I promise you will love it.

Paneer Makhani Coin recipe

Recipe Cuisine: Indian|  Recipe Category: Snack
Prep Time: 10 mins   |  Cook time: 30 mins |  serves: 2 | Author: Jeyashri
Paneer makhani coins, a no onion no garlic recipe, paneer cooked in makhani sauce served in a different style, kids friendly recipe.

   Paneer cubes  1 cup
   Chapati or parotta 2-3
   Tomato  2
   Almonds* 7-8
   Red chili powder  1 tsp
   Coriander powder  1 tsp
   Garam masala  1 tsp
   Kasoori methi  1 tsp
   Butter  2 tsp
   Oil  2 tsp
   Sugar  1/2 tsp
   Coriander leaves   few
   Par boiled potato 1
   Coriander leaves  few
   Salt  as needed
   Fresh cream  3 tblsp + 1 tblsp for garnishing   

Method:

• I used Suvai paneer and Suvai Malabar parotta for this recipe, but she used Suvai chapathi.
• Cook the paratha or chapati and keep it aside.
• Par boil the potatoes and peel the skin. Cut them into thin roundels.
• Cut the paneer into desired shapes, she cut them so cutely using a cookie cutter.
• I cut the paneer into cubes.
• In a pan add little oil and cook the paneer till slightly brown and keep aside.
• Blanch the almonds and take out the skin. I didn’t use almond butter as mentioned by Dhriti. Also, I used tomatoes instead of tomato puree.
• In the picture, you can see one tomato but later I pureed one more tomato and added it.
• Grind the blanched almond and tomatoes into a fine paste.
• In a pan add the butter and add the ground paste.
• Add the red chili powder, coriander powder, garam masala (she used paneer masala), and kasoori methi.
• Cook till the raw smell of the masala goes off.
• Add the paneer cubes to this and sugar.
• Mix well.
• Add the fresh cream now.
• Mix and cook till the mixture becomes semi-dry.
• Switch off the flame and allow this to cool completely.
• Chop the coriander leaves finely.
• Let’s proceed with serving the Paneer makhani coins.
• Place a roti round as the base layer.
• Top it with a potato slice. The potato Slice needs to be the sandwich layer between the roti base and
• the gravy.
• Top it with the Makhani gravy and then add a piece or two of the paneer.
• Garnish with a tiny blob of whipped cream and coriander leaves.
• Repeat this for the rest of the gravy and chapati roundels.

   

Method with step-by-step pictures:

• I used Suvai paneer and Suvai Malabar parotta for this recipe, but she used Suvai chapathi.

• Cook the paratha or chapati and keep it aside.
• Par boil the potatoes and peel the skin. Cut them into thin roundels.
• Cut the paneer into desired shapes, she cut them so cutely using a cookie cutter.
• I cut the paneer into cubes.
• In a pan add little oil and cook the paneer till slight brown and keep aside.

• Blanch the almonds and take out the skin. I didn’t use almond butter as mentioned by Dhriti. Also, I used tomatoes instead of tomato puree.
• In the picture, you can see one tomato but later I pureed one more tomato and added it.
• Grind the blanched almond and tomatoes into a fine paste.

• In a pan add the butter and add the ground paste.
• Add the red chili powder, coriander powder, garam masala (she used paneer masala), and kasoori methi.

• Cook till the raw smell of the masala goes off.

• Add the paneer cubes to this and sugar.
• Mix well.

• Add the fresh cream now.
• Mix and cook till the mixture becomes semi-dry.
• Switch off the flame and allow this to cool completely.

• Chop the coriander leaves finely.
• Let’s proceed with serving the Paneer makhani coins.
• Place a roti round as the base layer.

• Top it a potato slice. Potato Slice needs to be the sandwich layer between the roti base and
• the gravy.
• Top it with the Makhani gravy and then add a piece or two of the paneer.
• Garnish with a tiny blob of whipped cream and coriander leaves.

• Repeat this for the rest of the gravy and chapati roundels.