Vegetarian recipe · lunch, dinner
Paneer butter masala
பனீர் பட்டர் மசாலா (paneer butter masaalaa)
Serves 3 · 30 min
Restaurant-style makhani gravy with no sugar and only a few cashews.
10 gnet carb / serving
20 gprotein
35 gfat
4 gfiber
440kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 250 g paneer, cubed
- 250 g tomatoes
- 50 g onion
- 15 g cashews (about 10) (முந்திரி)
- 25 g butter
- 50 g heavy cream
- ginger-garlic paste, Kashmiri chilli powder, garam masala, kasuri methi, salt
Method
- Simmer tomatoes, onion and cashews in a little water for 10 minutes; blend very smooth.
- Melt butter, fry ginger-garlic paste and chilli powder for 1 minute, then add the puree and salt. Simmer 10 minutes.
- Add paneer, cream, garam masala and crushed kasuri methi. Simmer 3 minutes.
Tips
Restaurant versions add sugar or honey. You do not need it: the cream and cashew already balance the tomato.
Recipe credit: tamilpaleorecipes.com.