Paneer Butter Masala ... low fat recipe!

If you are wondering how to make paneer butter masala low fat (recipe) then, this is the recipe for you!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

My recipe is light and allows you to enjoy it guilt free. Restaurant style paneer butter masala move over it’s the day of the home style paneer makhni.

Try the recipe, it’s really simple, tastes great and actually you will be able to taste the ingredients without the over powering butter and cream. Yes it is also paneer butter masala with no cream.

It may not be the vegetarian version of butter chicken but it is definitely the vegetarian alternative to butter chicken!

Click the link below for the video:

PANEER BUTTER MASALA                           Serves  4

Ingredients:

Paneer/Cottage cheese – 250g

For the GRAVY:

Tomatoes (roughly chopped) – 400g or 4 large

Onions(sliced) – 1 medium

Green chilies – as per taste

Cashew nuts – 8 to 10

Ginger garlic paste – 1 tsp

Coriander powder – 1 ½ tsp

Cumin powder – ¾ tsp

Kashmiri red chili powder – ¾ tsp

Salt – to taste

Sugar – about 1 tsp

Bay leaf – 1

Cinnamon stick – 1 long

Vegetable oil – 1 tblsp

 

For the FINISHING

Butter – 1 ½ tblsp

Vegetable oil – ½ tblsp

Milk – ¼ cup

Kashmiri red chili powder – ¼  tsp

Garam masala powder – ½ tsp

Kasuri Methi/Dried fenugreek leaves – a large pinch

Yogurt/Curd – 2 tblsp

Method:

1.    Cut the paneer into 1” cubes and keep aside.

2.    For the GRAVY: Heat the oil in a pan. Temper with the bay leaf and cinnamon. Add in the onion and fry briefly. Add in the ginger garlic paste followed by the dry spices, sugar and salt. Mix well and add in the tomato, green chili and cashew nuts. Coat the tomato pieces with the spices and cook for a minute. Lower the heat, cover and cook till the tomatoes are done. (give it a stir from time to time) Once the tomato chutney has cooled down, remove the bay leaf and the cinnamon, grind it to a fine paste by adding a little water. Pass the paste through a sieve to remove any lumps. Keep aside.

3.    For the FINISHING: Heat a pan and add in the oil and butter. Once the butter melts, add in the chili powder. Mix well and pour in the smooth tomato gravy. Bring to a boil and add in the paneer pieces. Check and adjust the seasoning. Cook for 2 to 3 mins on low heat. Add in the milk and bring to a boil. Turn off the heat. Sprinkle the garam masala powder and Kasuri methi. Mix well gently.

4.    Garnish with some beaten yogurt and a sprinkling of kasuri methi powder. Serve hot with lachcha paratha, naan or rice.

© Rinki’s Kitchen