Paneer Makhani (no butter, no cream, gluten-free)
No Butter, No Cream, Vegetarian, Gluten-Free
Paneer Makhani recipe with step by step pictures. A classic Punjabi dish, Paneer Makhani or Paneer Butter Masala is Indian cheese in a creamy gravy. My version is made with no butter, no cream.
- 400 grams paneer, Haldiram's is best, Gopi is good
Soak Paneer & Make a Paste
Soak paneer in warm water for 20 minutes.
Grind cashews and water in a NutriBullet until a smooth paste forms.
Then add onion, ginger, garlic, green chiles, and cardamom.
Blend until a smooth paste forms.
Heat a wok on medium heat. Use a nonstick preferably, I like Ballarini Granite. Once hot, add hing, turmeric powder, cinnamon stick, cloves, and cumin seeds. Saute for a minute.
Pour the cashew onion paste. Saute on low-medium heat for 10 minutes. Season with salt.
Eventually you'll end up with this.. notice the color will darken slightly.
Add tomato paste. Cook for a couple minutes on low-medium heat.
Add water. Gently stir until everything combines.
Add milk SLOWLY. We want to temper the milk so add it SLOW to avoid curdling.
Once all the ingredients are combined, add coriander powder and salt. Cook for a couple minutes.
Cube the paneer into small or large pieces of cubes, or even triangles.
Add the paneer to the sauce. Season with red chili powder. Stir. Cook for about 8 minutes on low-medium heat.
Now add kasoori methi and a touch of garam masala.
Stir well. Turn off the heat.
Garnish with lots of fresh cilantro. Serve with garlic naan, roti, or rice.17. Garnish with lots of fresh cilantro. Serve with garlic naan, roti, or rice.
Calories: 437kcalCarbohydrates: 18gProtein: 18gFat: 34gSaturated Fat: 15gCholesterol: 60mgSodium: 122mgPotassium: 311mgFiber: 3gSugar: 6gVitamin A: 167IUVitamin C: 6mgCalcium: 505mgIron: 2mg