Keto Paneer Makhanwala
Keto Paneer Makhanwala
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Votes: 1
Rating: 5
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Rate this recipe!
A fresh Indian cheese (paneer) cooked in a rich tomato gravy
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Keto Paneer Makhanwala
Keto Paneer Makhanwala
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh Indian cheese (paneer) cooked in a rich tomato gravy
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
  • 200 grams Paneer Learn how to make it at home
  • 45 grams Onions
  • 75 grams Tomato Puree
  • 75 grams Fresh Cream (Heavy Whipping Cream)
  • 30 grams Butter
  • 1 Tsp Ginger Garlic Paste
  • 1 Tsp Cumin Seeds
  • 1 Tsp Kasuri Meth/Dried Fenugreek Leaves I recommend this one
  • 1/4 Tsp Tumeric Powder
  • 1/2 Tsp Kashmiri Red Chilly Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Garam Masala Powder
  • Salt to Taste
  • Coriander for Garnish
  • 1/2 Cup Water
Servings: servings
Units:
Instructions
  1. The first thing you want to do is melt the butter in the saucepan and add in the onions and cumin seeds and cook till the onions turn translucent and soften.
  2. Then add in the spices, tumeric, chilli powder, garam masala and coriander powder along with the ginger garlic paste and cook for 2 minutes.
  3. Then add in the tomato puree and water and mix well and allow to cook for 10 minutes
  4. While the sauce is simmering cut the paneer into bite size pieces and pan fry till golden brown on all sides.
  5. Once the sauce has reduced and the tartness of the puree cooked out then season it with salt and add in the Kasuri methi/dried fenugreek leaves.
  6. Add in the cream and mix well. Finally add the paneer and garnish with coriander.
  7. Enjoy!