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Paneer Makhani Recipe Video
|Paneer cubes||400 Gram|
|Tomatoes||5 Medium, blanched, and pureed in a food processor|
|Cashew nuts||1⁄2 Cup (8 tbs), dry roasted, and finely ground up in a coffee grinder|
|Garlic ginger||1 Teaspoon|
|Green chillies||2 , finely chopped with seeds|
|Fenugreek leaves||3 Teaspoon, crushed (Kasuri Methi)|
|Red chilli powder||1 Teaspoon|
|Dhania powder||2 Teaspoon|
|Honey/A pinch of sugar||1 Teaspoon|
|Cream||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Freshly ground black pepper||1 Teaspoon|
Calories 1342 Calories from Fat 708
% Daily Value*
Total Fat 81 g124.9%
Saturated Fat 38.4 g192%
Trans Fat 0 g
Cholesterol 147.1 mg
Sodium 976.5 mg40.7%
Total Carbohydrates 117 g39.1%
Dietary Fiber 10.6 g42.4%
Sugars 53.6 g
Protein 43 g85%
Vitamin A 103.4% Vitamin C 112.1%
Calcium 52.5% Iron 31.9%
*Based on a 2000 Calorie diet
Add the ginger garlic paste and the green chillies and let it cook for a couple of minutes until the raw smell of the garlic disappears. At this point the butter will forth up, don't worry, just turn down the heat to the lowest setting when it happens.
Add the tomato puree, powdered cashew nuts ,red chilli powder, dhania powder, salt and half a cup of water and let it cook for 8 minutes.
Add the paneer, honey/sugar, crushed fenugreek leaves and the garam masala and let it cook for an additional 5 minutes.
Stir in in the fresh cream, cook for another 2 minutes, and take it off the heat.
Serve it hot, drizzle some extra cream (purely as a granish!!) . I like to serve it with hot tandoori rotis or pulao.