Paneer Makhani ( Punjabi Subzi )

Paneer Makhani, condiments like cloves, cinnamon and cardamom impart their unique flavours and blend with the cashew based tomato gravy enriched with cream and butter.

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A favourite with most people while eating out at any punjabi restaurant! paneer makhni as the name suggests is a very rich subzi from the lap of the punjab. It uses one of punjabi cuisines most loved ingredients butter. In traditional punjabi houses, the women folk make pure white butter from thick creamy milk. The liquid that is left over after the butter has been removed is very delicious and cooling and makes a tasty drink. Soft paneer chunks are dunked into a rich tomato based gravy a must try for all paneer lovers!

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Paneer Makhani ( Punjabi Subzi ) recipe - How to make Paneer Makhani ( Punjabi Subzi )

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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For the red gravy

    For the red gravy
  1. Combine all the ingredients along with 1 1/2 cups of water in a kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
  2. Cool and blend in a mixer to a smooth paste. Keep aside.

How to proceed

    How to proceed
  1. Heat the butter in a kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
  2. Add the cinnamon, cloves, cardamom and bayleaf and sauté on a medium flame for a few more seconds.
  3. Add the dried fenugreek leaves, garam masala, tomato purée and red gravy and sauté on a medium flame for another 2 to 3 minutes, while stirring continuously.
  4. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Add the curds, mix well and cook on a medium flame for 1 more minute.
  6. Add the sugar, 1/4 cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
  7. Serve hot garnished with fresh cream.

Paneer Makhani Video by Tarla Dalal


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Nutrient values per serving
Energy474 cal
Protein14.8 g
Carbohydrates16.2 g
Fiber2 g
Fat38.7 g
Cholesterol0 mg
Vitamin A1135.1 mcg
Vitamin B1-0.5 mg
Vitamin B2-0.6 mg
Vitamin B3-0.1 mg
Vitamin C31.3 mg
Folic Acid32.5 mcg
Calcium463.5 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium120.7 mg
Potassium197 mg
Zinc0.8 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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