Paneer in creamy tomato and cardamom sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 392.7
- Total Fat: 34.6 g
- Cholesterol: 78.6 mg
- Sodium: 392.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.9 g
- Protein: 6.8 g
View full nutritional breakdown of Paneer in creamy tomato and cardamom sauce calories by ingredient
Introduction
Recipe from Anjum Anand.The sauce would be good used with other veg or chicken. Sweet and creamy.Serves 4 as a main or 8 as part of a menu. Recipe from Anjum Anand.The sauce would be good used with other veg or chicken. Sweet and creamy.
Serves 4 as a main or 8 as part of a menu.
Number of Servings: 6
Ingredients
-
6 tbsp ghee (or veg oil)
2 medium onions, chopped
5 large tomatoes, skinned and pureed (or use 2 x 400g tinned tomatoes)
4 fat garlic cloves, pureed
18 g fresh ginger, pureed
12 black peppercorns, crushed
seeds of 6 cardamom pods, crushed
1 tbsp ground coriander
1 heaped tbsp garam masala
1 tsp chilli powder
140 ml double cream
450 g paneer, cut into 1" cubes
coriander leaves to garnish
Tips
Serve with spinach sauteed with chilli, garlic and carom seeds (or a bit of thyme leaves) and coriander, when wilted stir in butter.
Directions
Heat the ghee and cook onions until brown around the edges.
Add tomatoes, garlic, ginger, spices and salt. Cook on medium/high 12-15 min.
Add cream, cook 1 min and add up to 500 ml water if needed.
Blend with stick blender until smooth.
Simmer 5 min, add paneer and cook 10 min.
Serving Size: 4-8
Number of Servings: 6
Recipe submitted by SparkPeople user BIRGITTAUK.
Add tomatoes, garlic, ginger, spices and salt. Cook on medium/high 12-15 min.
Add cream, cook 1 min and add up to 500 ml water if needed.
Blend with stick blender until smooth.
Simmer 5 min, add paneer and cook 10 min.
Serving Size: 4-8
Number of Servings: 6
Recipe submitted by SparkPeople user BIRGITTAUK.