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Recipe for Paneer Makhani taken from www.hookedonheat.com. Visit site for detailed recipe.
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Low-Fat Paneer Makhani

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: Meena, www.hookedonheat.com

Ingredients

  • 2 tbsp light cooking oil
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala powder
  • salt to taste
  • 3 cups pureed fresh tomatoes
  • 2 tbsp cashew paste
  • 1/2 cup plain yogurt beaten till smooth
  • 500 gms paneer cut into bite-sized cubes
  • 1 tbsp dried fenugreek leaves

Instructions

  • Heat oil in a deep non-stick pan and saute ginger, garlic and tomato paste with spices for a minute till fragrant. Season with salt, and add in the tomato puree and cook for 4-5 minutes till it comes to a slight boil and starts to give out oil along the sides. Stir occasionally to prevent the bottom from burning.
  • Add in the cashew paste and beaten yogurt, stirring well to blend in. Cook covered on low heat for a few minutes stirring occasionally, and allow it to come to a boil.
  • Mix in paneer pieces and dried fenugreek leaves. Cover and cook for another2-3 minutes, adding extra water if required depending on the consistency you prefer.