Restaurant Style Paneer Makhani
A rich, creamy, and buttery tomato-based curry featuring soft cubes of paneer cheese.
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Ingredients
- 400 grams Paneer (Indian Cottage Cheese)
- 500 grams Roma Tomatoes
- 3 tablespoons Unsalted Butter
- 1/2 cup Heavy Cream
- 1 tablespoon Ginger-Garlic Paste
- 1 1/2 teaspoons Kashmiri Red Chili Powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 teaspoon Garam Masala
- 10 pieces Cashew Nuts
- 3 pieces Green Cardamom Pods
- 1 teaspoon Sugar or Honey(optional)
Instructions
- 1
Boil the tomatoes, cashews, and cardamom pods in 1 cup of water for 15 minutes until soft.
- 2
Once cooled, blend the tomato mixture into a very smooth puree and strain it through a fine sieve to remove seeds and skin.
- 3
Melt 2 tablespoons of butter in a pan and sauté the ginger-garlic paste for one minute until fragrant.
- 4
Pour in the strained tomato puree and add the red chili powder; simmer on medium heat for 10-12 minutes until the sauce thickens and fat separates.
- 5
Stir in the sugar, salt, and garam masala, then add the paneer cubes and simmer gently for 3 minutes.
- 6
Crush the kasuri methi between your palms and sprinkle it over the curry.
- 7
Lower the heat and stir in the heavy cream and the remaining tablespoon of butter.
- 8
Garnish with a swirl of cream and serve hot with naan or jeera rice.
Nutrition per Serving
420
Calories
18g
Protein
12g
Carbs
34g
Fat
2g
Fiber
6g
Sugar
580mg
Sodium
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