How to Prepare Award-winning Paneer makhani lasagna

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Super Quick Homemade Paneer makhani lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Paneer makhani lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer makhani lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paneer makhani lasagna is 6 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paneer makhani lasagna estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few ingredients. You can have Paneer makhani lasagna using 45 ingredients and 50 steps. Here is how you can achieve it.

An Italian dish with an Indian twist

Ingredients and spices that need to be Prepare to make Paneer makhani lasagna:

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

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

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