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

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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

Mango Pickle

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: