INDIAN STYLED FETA CHEESE - EKADASI PANEER MAKHANI
Simple, easy, yet delicious. This recipe is especially for Ekadasi, but if you aren't fasting, then add a teaspoon each of garam masala and turmeric as well. The full fat feta cheese/paneer and cream will work as well, just I don't like to see the fat floating in the sauce.
Provided by Sudika
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
- Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
- Serve hot with baked potato for Ekadasi; Basmati rice for any other day.
Nutrition Facts : Calories 144, Fat 8.6, SaturatedFat 5.1, Cholesterol 25.3, Sodium 609.7, Carbohydrate 16, Fiber 3.9, Sugar 9.9, Protein 3.8
PANEER MAKHANI RECIPE
Paneer makhani is a delicious, creamy & rich dish made of paneer in cashew tomato gravy. Serve paneer makhani with plain rice, flavored rice or any Indian flat breads like roti, naan or plain paratha.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 16
Steps:
- If using store bought paneer, then soak it in hot water for 15 to 20 mins.
- Drain the water and use. This will keep the paneer soft.
- Blend together tomatoes and cashews to a smooth puree.
- If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.
- The tomato puree has to be smooth.
- If you find your puree coarse, then pass it through a strainer.
- Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
- Then saute ginger garlic paste for 2 mins until the raw smell has gone.
- Transfer the tomato puree to the pan.
- The tomato puree will begin to splash so be cautious.
- Cover partially and cook until the puree thickens.
- Add chili powder, turmeric and salt.
- Saute until the mixture leaves the sides of the pan.
- Next add garam masala and saute for 1 to 2 mins.
- Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.
- Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
- Add the paneer & kasuri methi to the makhani gravy.
- Stir gently and cook covered for 2 mins on a low heat.
- Pour the cream and allow to bubble.
- Transfer to a serving bowl and garnish with cream and coriander leaves.
- Serve paneer makhani with roti, naan or jeera rice.
Nutrition Facts : Calories 503 kcal, Carbohydrate 15 g, Protein 19 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 109 mg, Sodium 300 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
THE PERFECT N EASY INDIAN CURRY SAUCE (MAKHANI)
This is the basic makhani sauce to which either Tandoori chicken or Paneer is added towards the end, to make either Chicken Makhani or Paneer Makhani. If you like the sauce more creamy and mild you may want to increase the amount of fresh cream added to the sauce. You may also adjust the quantity of sugar/honey in the sauce according to your taste.
Provided by udita
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
- When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
- Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
- When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
- After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
- Finish off with fresh cream.
Nutrition Facts : Calories 237.1, Fat 15.5, SaturatedFat 8.9, Cholesterol 48.4, Sodium 813.5, Carbohydrate 23.9, Fiber 4.2, Sugar 15.2, Protein 5.1
EASY PANEER MAKHANI
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
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
MAKHANI MATTAR PANEER
This is a rich variation of the classic Mattar (Sweet Pea) & Paneer (Cottage Cheese) dish that is found on most north Indian table. Not for people watching their weight but certainly for anyone who wants to try Spicy Indian food without burning their taste buds :-)
Provided by Sandeep
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat deep heavy bottom Wok
- Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
- Add Ghee/Oil.
- Add Chopped Onion and fry till brown.
- Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
- Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
- Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
- Add the Cashews and fry for 5 minutes.
- Add Tomato and fry till the Masala becomes consistent.
- Add Salt and fry for 3 minutes.
- Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
- Add Paneer and mix again so that the Masala Coats the Paneer.
- Add Salt & Water
- Amount of water depends upon the consistency of the gravy.
- Once the water and the Masala Mixes and comes to a boil
- Add the cream and bring the mixture to a boil.
Nutrition Facts : Calories 456.6, Fat 30.5, SaturatedFat 17.8, Cholesterol 94, Sodium 307.8, Carbohydrate 31.8, Fiber 7.7, Sugar 11.8, Protein 17.4
PANEER MAKHANI
Make and share this Paneer Makhani recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut the paneer into one inch cubes or triangles.
- Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%).
- Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
- Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water.
- Cook, covered, on Microwave HIGH (100%) for ten minutes.
- Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
- Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream.
- Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.
Nutrition Facts : Calories 508.7, Fat 39, SaturatedFat 24.3, Cholesterol 129, Sodium 599.1, Carbohydrate 25.3, Fiber 2.8, Sugar 13.9, Protein 18.1
PANEER MAKHANI
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
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
SIMPLE PANEER MAKHANI (VEGETARIAN)
A wonderful Indian dish that can be vegetarian with the paneer or can be made with chicken instead. If using chicken, put in 2 chicken breast cubed. There are other recipes where the paneer is seasoned and such, but this is a quick dinner. As a side note... we live in an area where getting Paneer is difficult sometimes. Our local superstore sells a cheese called Panela though. A Mexican version of Paneer. It's a little saltier, but for the most part almost the same and cheaper. It's in with the queso cheeses.
Provided by Rez 70
Categories Indian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cube paneer to bite size pieces.
- Melt butter and add bay leaves. Heat for a while until there is a good aroma.
- Remove bay leaves.
- Add all spices and mix.
- Add garlic and brown some.
- Add tomato puree, mix and heat to a simmer.
- Stir in paneer and whipping cream.
- Add water if needed to make thinner.
- Serve over basmati rice.
Nutrition Facts : Calories 255.4, Fat 23, SaturatedFat 14.2, Cholesterol 71.3, Sodium 161.7, Carbohydrate 12.7, Fiber 2.8, Sugar 5.6, Protein 2.9
PANEER MAKHANI
Make and share this Paneer Makhani recipe from Food.com.
Provided by bragz
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder.
- Cook covered till the tomatoes turn soft.
- Cool, and grind the tomato mixture to a puree and pass through a sieve.
- Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
- Add the paneer cubes and cook till soft.
- Now add the cream keeping some for the garnish and remove from fire.
- Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.
Nutrition Facts : Calories 201, Fat 19.7, SaturatedFat 5.4, Cholesterol 20.8, Sodium 17.5, Carbohydrate 6.2, Fiber 1.6, Sugar 3.7, Protein 1.6
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