Paneer makhani lasagna
Paneer makhani lasagna

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, paneer makhani lasagna. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

The Indian spices and flavors and the Italian noodles and cheese come together beautifully in this flavorful Vegetarian Lasagna. There's paneer, vegetables, a spiced tomato sauce, a white sauce (béchamel sauce), noodles and of course cheese. It is hard to go wrong with this combination, isn't it? Bring a small saucepan of water to a boil over medium heat.

Paneer makhani lasagna is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Paneer makhani lasagna is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook paneer makhani lasagna using 45 ingredients and 50 steps. Here is how you cook that.

The ingredients needed to make Paneer makhani lasagna:
  1. Prepare sheet for pasta
  2. Make ready 4 tbsp maida
  3. Prepare 1-2 tbsp spinach puree or as required
  4. Make ready 1 tbsp oil
  5. Make ready sheets Water as required to boil the
  6. Make ready 1 tsp oil
  7. Make ready for paneer makhani
  8. Make ready 100 gms paneer, cut in small cubes
  9. Make ready 3 tomatoes
  10. Prepare 1 finely chopped onion
  11. Prepare 1 tbsp garlic paste
  12. Take 1 tsp ginger paste
  13. Make ready 1 tsp red chilli powder
  14. Get Pinch haldi powder
  15. Prepare 1 tsp kitchen king masala
  16. Get 1 tbsp kasoorimethi
  17. Get 2 tbsp cream
  18. Get Pinch elaichi powder
  19. Make ready to taste Salt
  20. Prepare for vegetables
  21. Prepare 1/4 cup chopped yellow bell pepper
  22. Take 1/4 cup chopped red bell pepper
  23. Prepare 1/4 cup chopped green bell pepper
  24. Take 2 tbsp american corn kernels
  25. Prepare 1 finely chopped onion
  26. Make ready 2 tbsp finely chopped garlic
  27. Take 1/4 cup fresh tomato puree
  28. Make ready 2 tbsp tomato sauce
  29. Get 1 tbsp olive oil
  30. Prepare 1 tsp oregano
  31. Get 1 tsp chilli flakes
  32. Prepare 1 tsp mixed herbs
  33. Take to taste Salt
  34. Prepare 2 tbsp finely chopped coriander
  35. Take for white sauce
  36. Make ready 2 tbsp butter
  37. Take 2 tbsp maida
  38. Make ready 2 cups milk
  39. Get 2 tbsp grated processed cheese
  40. Make ready to taste Salt
  41. Prepare other ingredients
  42. Make ready as needed Processed cheese
  43. Make ready 1 tsp chilli flakes
  44. Get 1 tsp mixed herbs
  45. Make ready 1 tsp butter for greasing the bowl

The Paneer Makhani Recipe is an all time favorite north Indian dish that is cooked in a rich tomato based gravy. The subtle blend of spices like cardamom, dried fenugreek leaves and the cream adds to the richness and flavor to the Makhani recipe. Serve the Paneer Makhani with an Indian bread of your choice for a cozy and quick weeknight dinner. Indeed, the Veg Lasagne with Paneer is a self-contained meal as the lasagne sheets play host to a basketful of juicy and crunchy veggies, succulent paneer and a tangy tomato sauce, all of which is bathed in luscious white sauce and coated with grated cheese before baking.

Instructions to make Paneer makhani lasagna:
  1. FOR PASTA SHEETS, In a mixing bowl combine together maida and oil, mix well
  2. Now by adding green chutney little by little, knead a tight dough
  3. In a big vessel put enough water for boiling the sheets, add 1 tsp oil also
  4. Make small balls from the dough
  5. Start rolling the balls one by one into thin rotis
  6. Cut these round rotis into rectangle shape
  7. Now slide the sheet in the boiling water
  8. Cook the sheet by turning it at regular intervals
  9. When the sheet is cooked it will come up, cook the other sheets also like this
  10. Take out the sheet and put directly in the cold water
  11. Then take it out in a strainer to take out the extra water
  12. When all the water is drained out then keep them separately in a big plate, keep them aside
  13. FOR WHITE SAUCE, In a pan heat butter and put maida
  14. Cook it on low heat by stirring continously, until it cooks properly
  15. Then by adding milk little by little, stirring continuously, make a lump free sauce
  16. In the end add salt and grated cheese
  17. Take it out in a bowl and keep it aside
  18. FOR THE VEGETABLES, Heat butter in a pan and put garlic, saute for a minute
  19. Then add onion, cook on low heat for 2 - 3 minutes, then add tomato puree
  20. Cook it, until the moisture evaporates
  21. Then add tomato sauce, chilli flakes, oregano, mixed herbs and all the vegetables, mix well
  22. Add salt and chopped coriander and mix well, it is ready
  23. FOR PANEER MAKHANI, Blanch tomatoes in a big vessel, until become little soft and skin comes out
  24. Then take them out in a bowl and let them cool down
  25. Now peel the skin of the tomatoes and grind them into a paste
  26. Strain it out so that the seeds come out, and a smooth mixture is left
  27. Now heat butter in a pan, add garlic paste and saute for a minute
  28. Then add red chilli powder and haldi, mix well
  29. Then add kasoorimethi, roast for a minute
  30. Then add tomato puree, mix nicely
  31. Cook on low heat, until the moisture evaporates
  32. Then add kitchen king masala and cream, mix well
  33. Cook for 2 minutes then add paneer cubes, mix nicely but gently
  34. In the end add salt and elaichi powder, mix nicely, it is ready
  35. FOR ASSEMBLING, Take an oven proof bowl and grease it with butter
  36. First spread some white sauce in the bottom
  37. Then place the sheets all over
  38. Then spread the ready vegetables on the sheets
  39. Now sprinkle grated cheess on top
  40. Again place the sheets on top
  41. Then spread the paneer makhani on the sheets
  42. Again place the sheets on it
  43. Now spread the white sauce on the sheets very nicely
  44. Cover the top with grated cheese very nicely, so that only cheese can be seen
  45. Garnish with chilli flakes and mixed herbs
  46. In the meantime preheat the oven at 180 degrees Celsius
  47. Place the bowl in the oven and bake for 40 - 45 minutes, until becomes little brown on top and cheese melts nicely
  48. When done take it out from the oven and serve hot
  49. Take it out from the bottom so that the layers come out nicely
  50. It is like a complete meal, but if you like you can have grilled garlic bread

Serve the Paneer Makhani with an Indian bread of your choice for a cozy and quick weeknight dinner. Indeed, the Veg Lasagne with Paneer is a self-contained meal as the lasagne sheets play host to a basketful of juicy and crunchy veggies, succulent paneer and a tangy tomato sauce, all of which is bathed in luscious white sauce and coated with grated cheese before baking. Once the lasagne is golden brown in colour, it is ready to serve. Mix cooked paneer and chickpeas into the spiced cream sauce. Paneer Makhani—also known as makhani paneer, paneer butter masala, and paneer makhani masala—is typically a special restaurant dish.

So that’s going to wrap it up with this special food paneer makhani lasagna recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!