Umami
Umami

Indian

Paneer Makhani Recipe

4 servings

분량

5 minutes

활동 시간

30 minutes

총 시간

재료

16 to 18 cashewnuts (or blanched almonds)

2¼ cups (400 grams) tomatoes (good quality ripe)

2 cups (200 to 250 grams) cups paneer (Indian cottage cheese)

1 to 2 tablespoons butter

2 green cardamoms (elaichi)

1 inch cinnamon piece (dalchini, optional, but recommended)

2 cloves (optional, but recommended)

1 green chili (slit & deseeded, optional)

1 teaspoon ginger garlic paste or crushed (or ¾ tsp ginger paste)

¾ to 1 ¼ teaspoon red chilli powder (adjust to taste)

salt as needed

½ to 1 teaspoon sugar (to balance the flavors)

⅛ teaspoon turmeric (haldi) (optional)

1¼ teaspoon garam masala (adjust as needed)

½ teaspoon kasuri methi (dried fenugreek leaves)

¼ cup cream (adjust to suit your taste)

방향

Preparation

If using store bought paneer, then soak it in hot water for 15 to 20 mins.

Drain the water and use. This will keep the paneer soft.

Blend together tomatoes and cashews to a smooth puree.

If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.

The tomato puree has to be smooth.

If you find your puree coarse, then pass it through a strainer.

How to Make Paneer Makhani

Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.

Then saute ginger garlic paste for 2 mins until the raw smell has gone.

Transfer the tomato puree to the pan.

The tomato puree will begin to splash so be cautious.

Cover partially and cook until the puree thickens.

Add chili powder, turmeric and salt.

Saute until the mixture leaves the sides of the pan.

Next add garam masala and saute for 1 to 2 mins.

Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.

Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.

Add the paneer & kasuri methi to the makhani gravy.

Stir gently and cook covered for 2 mins on a low heat.

Pour the cream and allow to bubble.

Transfer to a serving bowl and garnish with cream and coriander leaves.

Serve paneer makhani with roti, naan or jeera rice.

영양 정보

1회 제공량

-

칼로리

503 kcal

지방 전체

41 g

포화 지방

24 g

불포화 지방

-

트랜스 지방

-

콜레스테롤

109 mg

나트륨

300 mg

탄수화물 전체

15 g

식이섬유

3 g

총 당류

7 g

단백질

19 g

4 servings

분량

5 minutes

활동 시간

30 minutes

총 시간
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