Paneer Makhani Butter Paneer
- 14 oz paneer, (homemade or store bought)- cubed
- 2 tablespoons thick drained plain yogurt or Greek yogurt
- 1 teaspoon Kashmiri red chili powder
- salt
- 2 teaspoon kasuri methi/dried fenugreek leaves, crushed
- 1 tablespoon oil
- 2 cups Makhani Sauce (without the cream added to the sauce)
- 2.5 cups water
- 1.5 teaspoon oil
- 1 small onion, cut into chunks
- 1/2 red bell pepper, cut into chunks
- 1/2 cup heavy cream or half and half
- 1 tablespoon almond or cashew paste (soak the nuts and grind them to a paste)
- 2 teaspoon sugar
- 1 tablespoon kasuri methi/dried fenugreek leaves, crushed
- This recipe is vegetarian
- Produce
- Onion, small (1)
- Red bell pepper (1/2)
- Condiments
- Almond or cashew paste (1 tablespoon)
- Makhani sauce (2 cups)
- Cooking & Baking
- Kashmiri red chili powder (1 teaspoon)
- Kasuri methi dried fenugreek, leaves (5 teaspoon)
- Salt (1)
- Sugar (2 teaspoon)
- Vegetable oil (1 1/2 tablespoon)
- Drinks
- Water (2 1/2 cups)
- Dairy
- Heavy cream or half and half (1/2 cup)
- Paneer, homemade or store bought (14 oz)
- Yogurt or greek yogurt, thick plain (2 tablespoons)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published April 3, 2011 (1 year ago).
14 people saved this recipe.
