Paneer Makhani

Paneer Makhani is a popular Indian dish made with paneer (Indian cottage cheese), butter, tomatoes, and cream. It is a rich and creamy curry that is typically served with naan or rice.

Ingredients:

• 1 tablespoon butter
• 1 inch piece of cinnamon stick
• 4 cloves
• 2 green cardamoms
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon salt
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup heavy cream
• 1 cup cubed paneer
• Chopped cilantro, for garnish

Instructions:

1. Heat the butter in a large saucepan over medium heat. Add the cinnamon stick, cloves, cardamoms, cumin seeds, coriander seeds, turmeric powder, garam masala powder, red chili powder, and salt. Cook for 1 minute, stirring constantly.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the tomatoes and their juices and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the tomatoes have broken down.
4. Stir in the cream and paneer and cook until heated through, about 2 minutes.
5. Garnish with cilantro and serve hot.

Cooking time:

The cooking time for paneer makhani will vary depending on the heat of your stove and the size of your pan. However, it typically takes about 20-25 minutes to cook the curry from start to finish.

Calories:

The calorie count for paneer makhani will vary depending on the ingredients you use and the amount of curry you serve. However, a typical serving of paneer makhani contains about 400 calories.

Nutritional information:

Paneer makhani is a good source of protein and calcium. It is also a good source of vitamins A and C. However, paneer makhani is also high in fat and calories. If you are watching your weight, you may want to limit your portion size or choose a lower-fat version of the dish.

Tips for making paneer makhani:

• For a richer flavor, use whole milk cream instead of half-and-half.
• If you don't have paneer, you can substitute tofu or ricotta cheese.
• To make the curry ahead of time, cook it up to the point of adding the cream and paneer. Then, let the curry cool completely and store it in the refrigerator. When you're ready to serve, reheat the curry over low heat and stir in the cream and paneer.
• Paneer makhani is a delicious and versatile dish. It can be served with naan, rice, or even bread. You can also add other vegetables to the curry, such as broccoli, carrots, or peas.