Butter Paneer (Paneer Makhani)

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 35 minutes

Ingredientes

3 tablespoons butter

1 medium onion (finely diced)

4 cloves garlic (minced)

1 tablespoon ginger (minced or grated)

2 teaspoons ground cumin

2 teaspoons garam masala

1 teaspoon turmeric

14 ounces tomato puree

1 1/2 teaspoons paprika

1-2 red chili peppers (optional for a spicier dish)

1/4 cup Greek yogurt

1 cup heavy whipping cream (or to taste)

1 pound paneer (cut into bite size cubes)

Instrucciones

Melt the butter in a large skillet on medium heat. Add the onion and cook until softened and starting to brown, about 3-5 minutes.

Add the garlic, ginger, cumin, garam masala and turmeric. Continue to cook for 1-2 minutes, stirring frequently.

Stir in the tomato puree and paprika. Lower the heat and simmer until the puree darkens and thickens, about 10-15 minutes. If you are using a chili pepper, add it with this step.

Remove the pan from the heat and whisk in the yogurt and 1 cup of the heavy cream. Taste and adjust seasonings, yogurt and heavy cream as needed.

Stir in the cubes of paneer.

Serve hot over rice.

Nutrición

• Calorías: 687 kcal
• Grasa Total: 60 g
• Grasa Saturada: 36 g
• Grasa No Saturada: 10 g
• Grasa Trans: 1 g
• Colesterol: 180 mg
• Sodio: 89 mg
• Carbohidratos Totales: 20 g
• Fibra Dietética: 4 g
• Azúcares Totales: 7 g
• Proteína: 21 g