Healthy Paneer Makhani

Ingredients

  •     6 Tomatoes , chopped
  •     2 Onions , chopped
  •     8 cloves Garlic
  •     2 Green Chillies
  •     2 Chillies Kashmiri Red
  •     4 – 5 Cashewnuts
  •     1 teaspoon Poppy Seeds Khus Khus or White
  •     1 Bay Leaf
  •     1 Cinnamon stick
  •     3 Cloves
  •     2 Cardamoms
  •     1 teaspoon Oil
  •     1 tablespoon Butter
  •     1 teaspoon Tomato Ketchup
  •     ½ teaspoon Garam Masala
  •     1½ tablespoons Kasuri Methi (dry fenugreek) to taste Salt
  •     2 tablespoons Yogurt beaten
  •     500 grams Paneer or Cottage Cheese

Instructions

  •     In a pressure cooker, add tomatoes, onions, garlic, green chillies, red chillies, cashewnuts, khus khus, bay leaf, cinnamon, cloves, cardamom and half a cup of water. After 2 whistles, switch off the flame and set aside to cool.
  •     Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest in a blender till smooth.
  •     Add oil and butter to a pan. Once hot add the pureed mixture and tomato ketchup and simmer for 20 minutes. Add salt and garam masala.
  •     In another pan, dry roast the kasuri methi and then grind to a fine powder. Add to the gravy and cook for five more minutes.
  •     Just before serving, add the beaten yogurt and paneer. Serve with chapatis or rice and a side of onions.

Recipe Notes

Notes
Garam Masalas can vary slightly in taste and strength. Please adjust quantity as required.

In case you don’t have a pressure cooker; in the first step, start by sauteing everything except tomatoes in a non stick pan with a teaspoon of oil for fifteen minutes. Add tomatoes and cook for another ten minutes. After which, follow instructions from step 2.

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