Gluten free

Vegetarian

Paneer makhani

Name: Paneer makhani
Total time: 45 min
Yield: 4 servings
Ingredients: 210 g cottage cheese; 1 medium onion; 1 clove garlic; 1 tsp ginger; 0.5 tsps turmeric; 1 tsp ground coriander seeds; 1 tsp cumin; 2 tsps tomato paste; 2 tsps fenugreek leaf; 119 ml cream; 4 servings salt; 0.5 tsps sugar; 1 tsp rapeseed oil; 2 tsps chili powder

Paneer Makhani is a gluten-free and lacto-ovo vegetarian recipe that can be made in about 45 minutes. It serves 4 and provides 6% of your daily requirements of vitamins and minerals. This dish is perfect for a cozy dinner or special occasion.

Ingredients

cottage cheese

210 g

onion

1 medium

garlic

1 clove

ginger

1 tsp

turmeric

0.5 tsps

ground coriander seeds

1 tsp

cumin

1 tsp

tomato paste

2 tsps

fenugreek leaf

2 tsps

cream

119 ml

salt

4 servings

sugar

0.5 tsps

rapeseed oil

1 tsp

chili powder

2 tsps

Method

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.

Nutrition:

185 kcal

Carbs

7 g

Fat

14 g

Protein

7 g

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