Indian 35 min

Paneer Makhani

Name: Paneer Makhani
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 14 oz paneer, cut into cubes; 4 tablespoons butter; 1 large onion, finely diced; 5 cloves garlic, minced; 2-inch ginger, grated; 1 can (28 oz) crushed tomatoes; 1 cup heavy cream; 2 teaspoons garam masala; 1 teaspoon Kashmiri red chili powder; 1 teaspoon sugar; 1/4 teaspoon fenugreek leaves (kasuri methi); Salt to taste; Fresh cilantro for garnish

vegetariangluten-freecomfort-foodhigh-protein

Ingredientsfor 2

490

Cal

20g

Protein

18g

Carbs

38g

Fat

114 oz paneer, cut into cubes
24 tablespoons butter
31 large onion, finely diced
45 cloves garlic, minced
52-inch ginger, grated
61 can (28 oz) crushed tomatoes
71 cup heavy cream
82 teaspoons garam masala
91 teaspoon Kashmiri red chili powder
101 teaspoon sugar
111/4 teaspoon fenugreek leaves (kasuri methi)
12Salt to taste
13Fresh cilantro for garnish

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Instructions

1
Heat 2 tablespoons butter in a large skillet. Pan-fry paneer cubes 2–3 minutes per side until golden. Remove and set aside. Add remaining butter and cook onion for 8 minutes until golden. Add garlic, ginger, garam masala, and chili powder. Cook 2 minutes. Add crushed tomatoes and sugar. Simmer 15 minutes until thick.
2
Blend the sauce smooth with an immersion blender. Stir in cream and simmer 5 minutes. Crush kasuri methi between your palms and add to the sauce.
3
Add paneer cubes and gently fold in. Simmer 5 more minutes. Season with salt. The sauce should be buttery, slightly sweet, and vibrant orange. Garnish with cilantro. Serve with garlic naan or basmati rice.