Gluten free
Vegetarian
Paneer makhani
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
US
cottage cheese
1 cup
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
0.5 cup
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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