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Paneer Makhani

Madhuri.Dixit's picture
  Paneer 250 Gram (Cottage Cheese, 1/2 Inch Thick, Triangular Pieces)
  Ghee/4 1/2 tablespoon oil 3 Tablespoon
  Tomatoes 400 Gram, chopped (7-8 Medium Sized)
  Ginger piece 1⁄2 Inch, chopped
  Tej patta 1 (Bay Leaf)
  Brown cardamom 2 , skinned & crushed (Moti Illaichi)
  Kasoori methi 1 Teaspoon (Dry Fenugreek Leaves)
  Chili powder 1⁄2 Teaspoon
  Salt 1 Teaspoon (Approximately, Or To Taste)
  Sugar 1 Teaspoon (Or Slightly More)
  Garam masala 1⁄4 Teaspoon (Mixed Spices)
  Cream/Well beaten malai 75 Gram (5 Tablespoon)

1. Heat ghee in a karahi. Add tomatoes, ginger, tej patta, moti illaichi, kasoori methi and chilli powder.
2. Cook covered for about 10 minutes, till the tomatoes are pulpy.
3. Cool. Grind the tomatoes to a puree in the mixi.
4. Pass the puree through a fine sieve.
5. Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sour flavour.
6. Add 4 tbsp of cream. Remove from fire.
7. Add paneer pieces, about 1 hour before serving.
8. Garnish with swirls of beaten cream and coriander leaves.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 995 Calories from Fat 487

% Daily Value*

Total Fat 55 g84.4%

Saturated Fat 32.9 g164.7%

Trans Fat 0 g

Cholesterol 150.9 mg50.3%

Sodium 2982.7 mg124.3%

Total Carbohydrates 92 g30.7%

Dietary Fiber 6.2 g24.9%

Sugars 51.3 g

Protein 37 g73.4%

Vitamin A 89.5% Vitamin C 88.6%

Calcium 46.2% Iron 13.4%

*Based on a 2000 Calorie diet

Paneer Makhani Recipe