Low-Carb Paneer Makhani

Low-Carb Paneer Makhani

Ingredients

• 200 g paneer ((you can make your own paneer))
• 3 tbsp butter ((you can make your own paneer))
• 1 bay leaf
• 1/2 tsp 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 tsp ground turmeric
• 1/4 tsp 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 tsp coriander powder
• 1/2 tbsp tomato paste
• stevia (to taste)
• red chile powder ((you can make your own paneer))
• 1/3 tsp fenugreek leaves ((you can make your own paneer))

Instructions

1. Add the butter to a pan over medium-high heat.
2. Once it has melted, add the bayleaf and the cumin seeds.
3. Let them cook for about 45 seconds.
4.  Add the onion, garlic and ginger with a pinch of salt.
5. Cook on medium-low heat for about 10 minutes until the onion is very soft.
6.  Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as 1/3 cup water.
7. Cook about 5 minutes until the tomatoes are broken down.
8.  Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste.
9. You can add some water if it is too thick.
10.  Put he sauce back into the pan over medium-high heat, and add the cubed paneer.
11.  Let it all simmer together for 5 minutes.
12.  Turn off the stove, add the cream, garam masala and fenugreek leaves.
13. Mix well.
14.  Garnish with coriander and eat with cauli-rice or with flax roti.