Paneer Makhani
Ingredients
| Paneer | 250 Gram (Cottage Cheese, 1/2 Inch Thick, Triangular Pieces) | |
| Ghee/4 1/2 tablespoon oil | 3 Tablespoon | |
| Tomatoes | 400 Gram , chopped (7 | |
| 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) |
Directions
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
Nutrition Facts
Serving size Complete recipe
Calories 995Calories from Fat 487
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 32 g160%
Trans Fat 0 g
Cholesterol
Sodium 2982 mg124.25%
Total Carbohydrates 92 g30.7%
Dietary Fiber 6 g24%
Sugars 51 g
Protein 37 g74%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
