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Paneer Makhani in taste is very much similar to Butter Chicken with rich and creamy gravy slightly on a sweet side, this time while cooking Paneer Makhani I decided to give it a twist by not using onion and garlic, I feel we should keep on challenging ourselves than only mind can come up with new ideas, and if I would have not challenged myself than I will not be able to share this recipe with you.
Ingredientes
- 250 gm. Paneer (Cottage Cheese), cut into square cubes
- 1 Cup Green Peas
- 2 Tomatoes blanched and pureed
- 1 Red Bell Pepper, diced
- ½ inch Ginger + 1 Green Chilly
- 2 Tbsp. Ghee/Butter
- Salt, as per taste
- ¼ Cup Fresh Cream
- ¼ Cup Milk
- 1 Tsp. Each Garam Masala, Sugar, Red Chilly Powder
- 2 Tbsp. Kasuri Methi
- Fistful of Coriander leaves for Garnishing
Direcciones
- Heat 1 tbsp. Ghee in pan sauté bell pepper, ginger and green chilly for 5 minutes or until translucent. Keep aside to cool down.
- Blend into smooth paste using little water.
- Again heat 1 tbsp. ghee in same pan, add tomato puree, sauté for 2 -3 minutes then add bell pepper paste, salt, sugar, garam masala, peas and red chilly powder.
- Sauté for 5 minutes and stir in cream and milk along with ¼ cup water
- Boil on high flame for 10 minutes stirring occasionally. Add Paneer cubes. Reduce flame to low cover the pan with lid and cook for 5 minutes more.
- Sprinkle Kasuri Methi and mix nicely. Garnish with Coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 89 | 72% |
| Total Fat 10.02g | 13% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 15mg | 1% |
| Potassium 201mg | 6% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.47g | 3% |
| Protein 2.2g | 4% |
