Simple Paneer Makhani Vegetarian Recipes

QUICK PANEER MAKHANI

Quick Paneer Makhani image

Cheese curd cubes simmered in a tomato gravy. Serve hot.

Provided by Neha

Categories Soups, Stews and Chili Recipes Stews

Time 29m

Yield 2

Number Of Ingredients 12

Ingredients

¼ cup chopped onion
1 teaspoon vegetable oil
½ teaspoon butter
1 teaspoon ginger-garlic paste
¼ cup tomato puree
½ teaspoon chile powder
1 pinch turmeric powder (haldi)
¾ cup milk
½ cup cubed paneer (Indian cheese curd)
1 teaspoon white sugar
1 teaspoon dried fenugreek leaves (kasoori methi)
salt to taste

Steps:

Bring a small saucepan of water to a boil over medium heat. Add chopped onion; cook until soft, 4 to 5 minutes. Drain and allow onion to cool completely. Transfer to a blender and puree until smooth.
Heat oil and butter in a saucepan over medium heat. Add onion puree and ginger-garlic paste; cook and stir until fragrant, 3 to 4 minutes. Stir in tomato puree, chile powder, and turmeric; cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek, and salt. Simmer until flavors combine, 2 to 3 minutes.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 14 g, Cholesterol 18.4 mg, Fat 7.9 g, Fiber 1.5 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 562.2 mg, Sugar 8.9 g

EASY PANEER MAKHANI

Easy Paneer Makhani image

This is my adaptation of Paneer or Tofu Makhani. The only specialized ingredients used are the Paneer and the garam masala. Paneer is an Indian cheese that is completely lacto-vegetarian. In this recipe the cheese is cubed and adds extra protein to the dish. Tofu or any kind of protein can be substituted for the paneer, or it can simply be omitted. A very simple recipe for homemade paneer can be found here: http://www.indianfoodforever.com/basic-preparations/how-to-make-paneer.html. Garam masala is an essential ingredient to this dish. It is a blend of many different Indian spices, and can be found at any Indian supermarket, in some natural food stores, and online.

Provided by Natalie Jean

Categories Asian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces tomato sauce
1/4 cup chopped onion
1 tablespoon cream cheese
1 tablespoon margarine
1 dash salt and pepper
1/4 teaspoon chili powder
1/2 teaspoon garam masala
1/2 cup cubed panir (or tofu)
1/4 cup raisins (regular or white grape)
1/4 cup sliced almonds

Steps:

Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
Serve over white or jasmine rice. Garnish with extra raisins and almonds.

Nutrition Facts : Calories 242.7, Fat 14.5, SaturatedFat 3.1, Cholesterol 8, Sodium 692.8, Carbohydrate 27.5, Fiber 4.1, Sugar 17, Protein 5.3

PANEER MAKHANI

Paneer makhani image

Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket

Provided by Suki Pantal

Categories Dinner

Time 45m

Number Of Ingredients 16

Ingredients

2 tsp butter
2 tbsp vegetable oil
4 tomatoes chopped, or use a 400g can chopped tomatoes
1 tsp tomato purée
6-7 garlic cloves, roughly chopped
4-5 cardamom pods, roughly bashed
1 small cinnamon stick
1 bay leaf
4 cashew nuts, finely chopped and soaked in water until soft
1cm piece of ginger, peeled and finely grated
1 tsp red chilli powder, such as kashmiri mirch
1 chilli, sliced in half lengthways (optional)
250g paneer, cut into medium cubes
1 tbsp fenugreek leaves
1 tsp garam masala
80ml single cream, to serve (optional)

Steps:

Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.

Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium