I am not a big fan of paneer, but everyone else in the family loves it. I started experimenting with paneer dishes only over the past few years and make it for the sole reason that the kids love it plus it is an excellent source of calcium. This makhani also known as “Paneer Butter Masala” is basically paneer simmered in a creamy tomato sauce and is a low fat version. The aroma and flavor imparted by kasturi methi (dry fenugreek leaves) will draw most people to this dish. I have pureed canned tomatoes and you can simplify it further by using tomato sauce. I have also used fat free half and half to cut down on the calories and you are welcome to use cream or full fat half and half. Again, frying the paneer cubes is optional and I mainly did that to give some color to the paneer and it looked better in pictures .
Paneer sweet, “panner this” and “panner that” was what I used to hear from my daughter until recently. Her interest seems to be varying drastically these days. If she loves paneer one day, the next day is all about, “I do not like paneer”. The past couple of days has been about paal kova and I have been requested by her to make more. That is something I have to reconsider given her love-hate relationship with food and my weakness for milk based sweets. Thankfully, ever since I found the shortcut paal kova, it has been a breeze. More about it later. Off to the makhani recipe.
Perfect makhani for rotis.
- 1 tbsp butter
- 1/2 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 cups tomato puree (I used canned tomatoes to make the puree)
- 2 green chillies
- Pinch of turmeric powder
- 1 tsp chilli powder
- 1 – 1.5 cups fat free half and half
- 1 tbsp kasturi methi (dry fenugreek leaves)
- About 15 small paneer cubes
- Tastes even better after an hour or so, when the flavors have mingled well.
- Cooling the puree before adding half and half is to avoid curdling.
Tasty paneer makhani ready.