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Paneer Makhani – Addy's Pub

Addy's Pub

Paneer Makhani

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Paneer Makhani also known as Paneer Makhanwala or Paneer Butter Masala is a delightful Indian dish starring the pillowy Cottage Cheese/Paneer.

Tender pieces of Paneer are cooked to perfection in a silky tomatoey sauce. The sauce can also be used to make Butter Chicken. This recipe is truly simple to execute and hardly takes any time.

So give it a try, I assure you that you will stop ordering it at the restaurant and make it at home every single time!

Here is the video Recipe-

Paneer Makhani
Serves 4
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185 calories
17 g
32 g
13 g
2 g
7 g
184 g
87 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
184g
Servings
4
Amount Per Serving
Calories 185
Calories from Fat 118
% Daily Value *
Total Fat 13g
21%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 32mg
11%
Sodium 87mg
4%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
12%
Sugars 11g
Protein 2g
Vitamin A
41%
Vitamin C
74%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Cumin seeds - 1 teaspoon
  2. Onion - 1
  3. Ginger - 1 inch
  4. Garlic - 5-6 cloves
  5. Tomatoes - 3-4
  6. Fenugreek Leaves - 1 teaspoon
  7. Honey - 1.5 tablespoon
  8. Green Chili/Thai pepper - 1*
  9. Red chilli powder - 1 tablespoon*
  10. Garam Masala - 1/4 teaspoon
  11. Green Cardamom Powder - 1/4 teaspoon
  12. Paneer/Cottage Cheese - 10 ounce slab or as required
  13. Butter - 2 tablespoons
  14. Fresh cream - 1/4 cup
  15. Oil - 2 teaspoons
  16. Salt to taste
  17. Chopped cilantro
Instructions
  1. Chop onions and tomatoes in cubes & ginger and garlic into fine pieces.
  2. Add oil to a pan and once it heats up add cumin seeds.
  3. Add ginger and onion to the pan and sauté for a minute.
  4. Add garlic and tomatoes and cook till tomatoes turn soft.
  5. Once cooked set the mixture aside.
  6. While the tomato onion mixture is cooling , in a separate pan add 1/2 tablespoon butter and lightly fry paneer with a little salt and red chili powder.
  7. Get a nice brown sear on both the sides of paneer and set it on a plate to cool.
  8. Once cool enough, cut the paneer in small pieces of desired size.
  9. Grind the tomato-onion mixture into a purée.
  10. In the pan used for cooking tomatoes, add remaining butter and chopped chillies.
  11. Add the ground tomato purée to it.
  12. Add the red chili powder, green cardamom powder & garam masala and cook the mixture for a couple of minutes.
  13. Add water to get the gravy to the desired consistency.
  14. As the sauce comes to a boil, add fenugreek leaves and honey to it.
  15. Stir in the cream and cook till well combined.
  16. Add salt to taste & mix in the paneer/cottage cheese.
  17. Stir the paneer/cottage cheese lightly and cook for a couple of minutes.
  18. Garnish with chopped cilantro and some cream & serve it with rotis parathas or rice.
Notes
  1. *You can increase the number of chillies and red chili powder amount to make the gravy spicier.
  2. To make it lighter on calories you can substitute heavy cream with light cream or milk and skip the butter.
beta
calories
185
fat
13g
protein
2g
carbs
17g
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Addy's Pub http://www.addyspub.com/

Hope you try and enjoy the recipe.

Happy Cooking!

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