Paneer Makhani

Paneer Makhani

Paneer Makhani

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   186
  • Protein:   8g
  •  
  • Fiber:   2g
  • Sugar:   5g
  • Carb Total:   7g
  •  
  • Saturated:   8g
  • Fat Total:   15g
  •  
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 1 cup cubed paneer ( Indian Cottage cheese)
  • 1 medium onion, skinless
  • 1 clove garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoons Tomato Paste, mixed thoroughly in a cup of water
  • 2 teaspoons kasuri methi ( dried fenugreek leaves)
  • 1/2 cup heavy whipping cream
  • salt to taste
  • 1/2 teaspoon sugar
  • 1 teaspoon canola oil
  • 2 teaspoons Kashmiri mirch ( Kashmiri Red Chilli Powder)
Instructions

Heat the oil in a pan. Grate the onion and the garlic into it.

Add the grated ginger as well.

Let it saut for 2 mins.

Add in the turmeric powder, coriander powder, cumin powder and kashmiri mirch and saut for a couple more minutes.

Add the kasuri methi and the tomato paste mixed in water.

Add some more water if required.

When it starts to boil, add the salt and paneer cubes.

Let it cook in the gravy for a couple of minutes.

Add the cream and sugar and mix well. Dont let it boil after you have added the cream, just simmer for 15 minutes or so.

View original preparation instructions

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