Paneer Makhani
Ingredients
| Paneer | 250 Gram | |
| Tomato | 4 , chopped | |
| Tomato | 1 , grinded | |
| Ginger | 10 Gram | |
| Ghee | 2 Teaspoon | |
| Oil | 2 Teaspoon | |
| Cardamom | 3 | |
| Sugar | 1/2 Teaspoon | |
| Garam masala powder | 1/2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Tomato sauce | 1 Teaspoon | |
| Cashew nut | 4 , grinded | |
| Milk | 1 Cup (16 tbs) | |
| Cream | 4 Teaspoon | |
| Salt | To Taste |
Directions
Heat oil in a kadai; add ginger and chopped tomato; stir well for a couple of minutes.
Add ground tomato. Keep stirring to make a fine paste; add both ghee and oil into it.
Add cardamom; stir well for 2 minutes. Add salt, sugar, chilli powder and garam masala powder.
Stir well and add tomato sauce. Add ground cashew and ½ cup water.
Boil well. Add paneer and milk and cook until the gravy becomes semi-thick
Pour cream over the gravy.
Best served with roti.
Recipe Summary
Nutrition Facts
Serving size
Calories 233Calories from Fat 110
% Daily Value*
Total Fat 13 g20%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 368 mg15.33%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2 g8%
Sugars 12 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
