Full written recipe for Paneer makhani burger

Prep time: 25-30 minutes

Cooking time: 30-40 minute

Serves: 6-7 burgers

Makhani sauce

Ingredients:

For makhani puree

• Oil | तेल 2 tbsp

• Cumin seeds | साबुत जीरा 1 tsp

• Onions | प्याज़ 3 medium sized (sliced)

• Garlic | लेहसुन 10-12 cloves

• Ginger | अदरक 1 inch

• Green chillies | हरि मार्च 2-3 nos.

• Green cardamom | हरि इलायची 2 pods

• Bay leaf | तेज पत्ता 1-2 nos.

• Coriander stem | हरे धनिया के डंठल 2 tbsp 

• Kashmiri red chillies | कश्मीरी लाल मिर्च 7-8 nos.

• Tomatoes | टमाटर 7-8 (chopped)

• Salt | नमक to taste

• Cashew nuts | काजू 10-12 nos.

• Turmeric powder | हल्दी 1/4 tsp

• Kashmiri red chilli powder | कश्मीरी लाल मिर्च पाउडर 1 tsp

• Coriander powder | धनिया पाउडर 1 tsp

• Hot water | गरम पानी 300-400 ml 

For tadka

• Butter | मक्खन 2 tbsp

• Oil | तेल 1 tbsp

• Garlic | लेहसुन 2 tbsp (chopped)

• Ginger | अदरक 1 inch (julienne)

• Green chillies | हरि मिर्च 1-2 nos (chopped)

• Kashmiri red chilli powder | कश्मीरी लाल मिर्च पाउडर 1 tbsp

• Garam masala | गरम मसाला 1 pinch

• Kasuri methi powder | कसूरी मेथी पाउडर 1 pinch

• Honey | शहद 1 tbsp (or sugar)

• Fresh cream | ताज़ी मलाई 2-3 tbsp

• Fresh coriander | हरा धनिया small handful

Methods:

• Set a wok on medium high heat, add oil, let the oil heat well, further add cumin seeds & onions, now stir on high flame and cook until the onions turn light golden brown in colour.

• As the onions change the colour further add all the ingredients of the makhani puree, stir and cook on medium high flame for 10-15 minutes till the tomatoes becomes mushy, make sure not to add water till the time tomatoes don’t become mushy. You can also cover and cook so the process becomes faster & the chances of tomatoes getting burnt reduces. The process may take around 15-18 minutes.

• Once the tomatoes get mushy, add hot water and stir well, further lower the flame to low heat, cover & cook for 10 minutes.

• Now, after cooking for 10 minutes, you can see tomatoes have cooked well and further you need to cool down the mixture to room temperature. As soon as it cools down, transfer the mixture in a mixer grinder and grind to make fine paste, make sure to use very less water while grinding. Further strain the puree using a sieve and keep it aside to be given tadka.

• Now, set a pan or a wok on medium heat, add butter & oil and let it heat a little bit, further add, garlic, ginger & green chillies, stir & cook on high flame for 1-2 minutes.

• Now lower the flame, and add kashmiri red chilli powder, stir quickly and now add the strained prepared makhani puree, stir and cook the sauce for at least 5-6 minutes.

• You can adjust the consistency of the gravy/sauce by adding hot water to it, remember we will use this a spread for making the burger, so do not make it too thin to too thick.

• Once the consistency seems to be perfect, add garam masala, kasuri methi, honey, fresh cream & fresh coriander, stir & mix well.

• Check for the salt & adjust accordingly, your makhani sauce is ready! Keep aside to be used in burger. Though the makhani sauce is little extra, you can keep the makhani sauce in the fridge and use later.

Crispy paneer patty

Ingredients:

For batter

• Refined flour | मैदा 1/2 cup

• Corn flour | कॉर्न फ्लोर 3 tbsp

• Ginger garlic paste | अदरक लेहसुन कि पेस्ट 1 tsp

• Kashmiri red chilli powder | कश्मीरी लाल मिर्च पाउडर 1 tbsp

• Coriander powder | धनिया पाउडर 1 tsp

• Cumin powder | जीरा पाउडर 1 tsp

• Dry mango powder | आमचूर पाउडर 1/2 tsp

• Black salt | काला नमक 1/2 tsp

• Garam masala | गरम मसाला 1 tsp

• Kasuri methi | कसूरी मेथी 1/4 tsp

• Oil | तेल 1 tsp

• Water | पानी as required

• Paneer | पनीर 500 grams

• Panko bread crumbs | पांको ब्रेड क्रंब्स 1 cup (to coat)

• Oil for frying 

Method:

• Take a bowl and all the ingredients for making the batter, make sure to add water in batches, mix well to make a smooth & lump free batter.

• Further take another bowl, and add bread crumbs & add salt to taste, mix well and keep it aside for coating.

• Now take a bi size paneer block and cut it into less than 1 cm thickness, dip the paneer in the batter and coat it properly with the bread crumbs.

• Set oil in a wok for frying, deep fry the coated patty in hot oil on medium high flame and fry until its crisp & golden brown in colour.

• Remove the fried patty over a sieve so the excess oil drains off. Your crispy paneer patty is ready.

Assembly

Ingredients:

• Toasted burger buns

• Crispy paneer patty

• Mint mayo

• Romaine lettuce

• Makhani sauce

• Onion rings