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Apr 20, 2012

Paneer Makhani / Paneer Butter Masala ( Low Fat Version) - Punjabi Thali


I love paneer butter masala all time..Even when I go to any vegetarian restaurant, the first thing which I order is butter naan with paneer butter masala and may be some gobi manchurian dry. WOW..thinking about that combo makes me hungry now..yesterday I made this punjabi thali and everyone loved it. This is not the complete punjabi thali, I made a small portion of it.


This Thali has

Garlic Naan ( Recipe Soon)
Paneer Makhani
Punjabi Aloo
Curd Seasoned with Salt & Sugar

Other variations can be



Now lets talk about this version of paneer makhani..Makhan means butter, now you get..This dish is made with tons and tons of butter, in the addition to that, it uses lots of cream... Even though I love it, I stayed away from it because of the calories it have..One day I wanted to make paneer butter masala so badly, so  I came up with this version of paneer butter masala..This has only small amount of fat and instead of cream I substituted with milk and curd. So it is pretty much healthy..Now you can have your favorite paneer butter masala daily, How cool is that..

I hope you will love it for sure and tell me how it came..

Ingrediants:

Paneer / Indian Cottage Cheese- 1 packet cubed
Tomatoes - 3 pureed
Chilli powder - 2 tsp
Garam Masala powder - 1 tsp
Ginger Garlic paste - 1 tblspn
Cardamom / Yelakai - 3
Cinnamon / Pattai - 1 small piece
Kasuri Methi leaves / Dried Fenugreek Leaves - 1 tblspn
Salt to taste
Sugar to taste
Butter - 1 tsp
Oil- 1 tblspn
Curd - 3 tblspn
Milk- 1/2 cup
Cornflour - 1 tsp
Red Food colouring - a pinch(optional)

Method:

Heat butter and oil in a kadai. Add ginger garlic paste, cardamom and cinnamon in that.

Add tomato puree in this along with salt and sugar. Cook till oil separates.

Add in chilli and garam masala powder and mix well.Throw in the kasuri methi leaves.

Add in water, curd and milk and mix well..Add little bit food colouring if needed.

Now add in the paneer pieces and bring it to a boil.Simmer for 10 mins.

Mix cornflour with water and pour that in and mix well.

Serve with roti.

Notes:

If the curd which you add curdles, take a hand blender or pour this into a blender and whiz it for few times and tranfer it to the same kadai and continue with the process.

Cut the paneer into small pieces so that it absorbes all the masala well.

Pictorial:
Take all your ingrediants
Heat a tsp of butter and a tblspn of oil..Add ginger garlic paste
add in cinnamon and cardamom
add in tomato puree
along with salt and sugar
cook till oil separates
add in spice powders
and kasuri methi leaves
pour water
and some beaten curd
and milk
mix well
i added some red colour too
add in paneer pieces
and simmer
cover and cook
add some cornflour water
and cook
Serve

14 comments:

Priya said... Best Blogger Tips

Simply love this low fat version, wish to have that super delicious punjabi thali.

Sona said... Best Blogger Tips

Yummy!

Chef Mireille said... Best Blogger Tips

the amount of butter and cream has scared me away from trying this in the past...anything with butter in the name can't be good...but your healthier version is a must try!

DivyaGCP said... Best Blogger Tips

Paneer Makhani looks delicious..
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Harini-Jaya Rupanagudi said... Best Blogger Tips

Good one.

Sofia Arcângelo said... Best Blogger Tips

This post made me hungry! :) It looks delicious! Thanks for sharing :)

Sravs said... Best Blogger Tips

That's inviting paneer and love to have with garlic naan !!!!!

Jayanthi said... Best Blogger Tips

All time fav...looks delicious.

Usha said... Best Blogger Tips

Butter paneer, every ones favorite!

Rasi said... Best Blogger Tips

One of my fav side dishes :)

Ongoing Event : WTML

The Pumpkin Farm said... Best Blogger Tips

lovely platter...all things are fav from this dish

PJ said... Best Blogger Tips

Healthy version sounds delicious...Nice platter

jeyashrisuresh said... Best Blogger Tips

mouthwatering and flavorful masala

Preeti Garg said... Best Blogger Tips

royal and delicious