Makhanwala Paneer

Ingredients 

• 400 grams paneer (cottage cheese), cut into 1 inch cubes
• 500 grams tomato, quartered
• 7-8 garlic cloves
• 1 1/2 inches ginger piece, roughly chopped
• 7 green cardamoms
• 1/2 mace blade
• 2 tablespoons red chilli powder
• 1/2 cup butter
• Salt to taste
• 1 1/2 teaspoons dried fenugreek leaves (kasoori methi)
• 1 tablespoon honey
• 1/4 cup fresh cream
• 1 teaspoon garam masala powder

For garnish

• 2 teaspoons fresh cream
• Fresh coriander sprig

Method

1. Heat a deep non-stick pan. Add the tomatoes, garlic, ginger, green cardamoms, mace, 1 cup water, red chilli powder and Nutralite and let it boil for 15 minutes.
2. Add the salt and mix well. Take the pan off the heat and allow it to cool.
3. Blend the gravy to a fine puree, strain into another deep non stick pan and cook for 5 minutes.
4. Add the cottage cheese cubes and kasoori methi powder and honey and cook for further 2-3 minutes. Add the cream and garam masala powder and mix lightly.
5. Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.

Nutrition Info