Makhanwala Paneer Chunks of paneer cooked in a creamy onion tomato masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 24 Nov 2019 in Recipes Course New Update Main Ingredients Paneer (cottage cheese), Tomato Cuisine Punjabi Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Makhanwala Paneer 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 Nutralite to taste Salt 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 leaves 1 sprig Method 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. Add the salt and mix well. Take the pan off the heat and allow it to cool. Blend the gravy to a fine puree, strain into another deep non stick pan and cook for 5 minutes. 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. Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot. Nutrition Info Calories 1907 Carbohydrates 37.6 Protein 79.2 Fat 160 Other Fiber Zinc- 2.2mg #Dried fenugreek leaves (kasoori methi) #Fresh coriander leaves #Fresh cream #Garam masala powder #Garlic cloves #Ginger #Green cardamoms #Honey #Mace #Red chilli powder #Salt #Tomato #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article