indianMediumvegetariangluten freesoy freelow carb
Paneer Makhani
RATING
0.0/5
TASTE SCORE
8/10
A creamy and tangy tomato-based curry with soft paneer cubes, made without any onion or garlic. It's a rich, flavorful dish perfect for festive occasions or when following a satvik diet, all under 200 calories.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
179
179
CALORIES · 1 SERVING
Protein9g · 20%
Carbs7g · 16%
Fat13g · 65%
Fiber2g
Sugar4g
Saturated fat7g
Cholesterol35mg
Sodium168mg
Potassium375mg
Phosphorus183mg
METHOD · 5 STEPS
Prepare the gravy base
- Soak the 10 cashews in 1/4 cup of hot water for 15 minutes.
- In a small pot, add the chopped tomatoes with 1/2 cup of water. Bring to a boil and cook for 5-7 minutes until soft.
- Let the tomatoes cool slightly. Blend the cooked tomatoes and soaked cashews (with their water) into a very smooth puree. Strain through a fine-mesh sieve for a silky texture.
- Cut the paneer into small, 1/2-inch cubes and set aside.
TIPStraining the puree is the secret to a restaurant-style, velvety smooth makhani gravy.Build the aromatic base
- Heat the butter and oil in a pan or kadai over medium heat.
- Add the cumin seeds and let them splutter.
- Add the hing and ginger paste. Sauté for 30 seconds until the raw smell of ginger is gone.
TIPUsing a mix of butter and oil prevents the butter from burning while still giving that rich flavor.Cook the makhani gravy
- Pour the prepared tomato-cashew puree into the pan.
- Add the turmeric powder, red chili powder, and coriander powder. Mix well.
- Cover and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the gravy thickens and you see specks of oil on the surface.
- Add 1/2 cup of water, salt, and sugar. Stir well and bring to a gentle simmer.
TIPCook the gravy until oil separates to ensure the raw taste of tomatoes is completely gone.Finish the dish
- Gently add the paneer cubes to the gravy.
- Crush the kasuri methi between your palms and sprinkle it over the gravy, along with the garam masala.
- Stir in the cream and mix gently.
- Simmer for just 1-2 minutes. Do not overcook, as it can make the paneer tough.
Serve hot
Garnish with a swirl of cream or a sprinkle of kasuri methi if desired. Serve hot with roti or jeera rice.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer red color, you can use a pinch of Kashmiri red chili powder, which is mild in heat.
- 2Do not brown the ginger, as it can turn bitter. Sauté it just until fragrant.
- 3If your tomatoes are very sour, you might need to add a little more sugar to balance the flavors.
- 4For an even creamier texture without adding calories, you can replace half the cashews with melon seeds (magaz).
- 5Always add paneer towards the end and simmer briefly to keep it soft and tender.
QUESTIONS?
Frequently asked questions
Yes, this version is designed to be healthy. It's portion-controlled to be low in calories (~180 kcal), uses minimal fat, and provides a good amount of protein from paneer. Making it at home allows you to control the amount of cream and butter used.
