Paneer Makhani Recipe
Ingredients
| Paneer | 250 Gram | |
| Tomato | 4 , chopped | |
| Tomato | 1 , grinded | |
| Ginger | 10 Gram | |
| Ghee | 2 Teaspoon | |
| Oil | 2 Teaspoon | |
| Cardamom | 3 | |
| Sugar | 1⁄2 Teaspoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Chilli powder | 1⁄2 Teaspoon | |
| Tomato sauce | 1 Teaspoon | |
| Cashew nut | 4 , grinded | |
| Milk | 1 Cup (16 tbs) | |
| Cream | 4 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 233 Calories from Fat 110
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 19 mg6.3%
Sodium 368.6 mg15.4%
Total Carbohydrates 20 g6.6%
Dietary Fiber 2.5 g10%
Sugars 12.3 g
Protein 13 g25%
Vitamin A 32% Vitamin C 33.9%
Calcium 16.1% Iron 6.8%
*Based on a 2000 Calorie diet
Directions
Add ground tomato. Keep stirring to make a fine paste; add both ghee and oil into it.
Add cardamom; stir well for 2 minutes. Add salt, sugar, chilli powder and garam masala powder.
Stir well and add tomato sauce. Add ground cashew and ½ cup water.
Boil well. Add paneer and milk and cook until the gravy becomes semi-thick
Pour cream over the gravy.
Best served with roti.
Chef
