Healthy Paneer Makhani
A healthy, low-fat version of the popular Paneer Makhani, but just as flavorful. The thick, luscious gravy substitutes yogurt for cream.
Servings: 6 Portions
Ingredients
- 6 Tomatoes chopped
- 2 Onions chopped
- 8 cloves Garlic
- 2 Green Chilies
- 2 Chilies Kashmiri Red
- 4 - 5 Cashew nuts
- 1 teaspoon Poppy Seeds Khus Khus or White
- 1 Bay Leaf
- 1 Cinnamon stick
- 3 Cloves
- 2 Cardamoms
- 1 teaspoon Oil
- 1 tablespoon Butter
- 1 teaspoon Tomato Ketchup
- ½ teaspoon Garam Masala
- 1½ tablespoons Kasuri Methi dry fenugreek
- Salt to taste
- 2 tablespoons Yogurt beaten
- 500 grams Paneer Cottage Cheese
Instructions
- In a pressure cooker, add tomatoes, onions, garlic, green chillies, red chillies, cashewnuts, khus khus, bay leaf, cinnamon, cloves, cardamom and half a cup of water. After 2 whistles, switch off the flame and set aside to cool.
- Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest in a blender till smooth.
- Add oil and butter to a pan. Once hot add the pureed mixture and tomato ketchup and simmer for 20 minutes. Add salt and garam masala.
- In another pan, dry roast the kasuri methi and then grind to a fine powder. Add to the gravy and cook for five more minutes.
- Just before serving, add the beaten yogurt and paneer. Serve with chapatis or rice and a side of onions.
Notes
- Garam Masalas can vary slightly in taste and strength. Please adjust quantity as required.
- In case you don't have a pressure cooker; in the first step, start by sauteing everything except tomatoes in a non stick pan with a teaspoon of oil for fifteen minutes. Add tomatoes and cook for another ten minutes. After which, follow instructions from step 2.
Nutrition
Calories: 339kcal | Carbohydrates: 17g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 84mg | Potassium: 442mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1167IU | Vitamin C: 44mg | Calcium: 457mg | Iron: 1mg