Low-Carb Paneer Makhani
Calories 260kcal
Ingredients
- 200 grams paneer (you can make your own paneer)
- 3 tablespoons butter (you can make your own paneer)
- 1 bay leaf
- 1/2 teaspoon cumin seed
- 1/2 yellow onion (you can make your own paneer)
- 2 medium tomatoes (you can make your own paneer)
- 1 clove garlic (you can make your own paneer)
- 1/2 inch ginger (you can make your own paneer)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 1/3 cup heavy whipping cream (you can make your own paneer)
- fresh cilantro (you can make your own paneer)
- salt (to taste)
- 1 teaspoon coriander powder
- 1/2 tablespoon tomato paste
- stevia (to taste)
- red chile powder (you can make your own paneer)
- 1/3 teaspoon fenugreek leaves (you can make your own paneer)
Instructions
- Add the butter to a pan over medium-high heat.
- Once it has melted, add the bayleaf and the cumin seeds.
- Let them cook for about 45 seconds.
- Add the onion, garlic and ginger with a pinch of salt.
- Cook on medium-low heat for about 10 minutes until the onion is very soft.
- Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as 1/3 cup water.
- Cook about 5 minutes until the tomatoes are broken down.
- Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste.
- You can add some water if it is too thick.
- Put he sauce back into the pan over medium-high heat, and add the cubed paneer.
- Let it all simmer together for 5 minutes.
- Turn off the stove, add the cream, garam masala and fenugreek leaves.
- Mix well.
- Garnish with coriander and eat with cauli-rice or with flax roti.
Originally posted 2019-02-20 17:51:02.
