Quick Paneer Makhani Recipes
QUICK PANEER MAKHANI
Cheese curd cubes simmered in a tomato gravy. Serve hot.
Provided by Neha
Categories Soups, Stews and Chili Recipes Stews
Time 29m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a small saucepan of water to a boil over medium heat. Add chopped onion; cook until soft, 4 to 5 minutes. Drain and allow onion to cool completely. Transfer to a blender and puree until smooth.
- Heat oil and butter in a saucepan over medium heat. Add onion puree and ginger-garlic paste; cook and stir until fragrant, 3 to 4 minutes. Stir in tomato puree, chile powder, and turmeric; cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek, and salt. Simmer until flavors combine, 2 to 3 minutes.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 14 g, Cholesterol 18.4 mg, Fat 7.9 g, Fiber 1.5 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 562.2 mg, Sugar 8.9 g
PANEER MAKHANI
Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket
Provided by Suki Pantal
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
- Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
- Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
- Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.
Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
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