Name: Paneer Makhani
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 tablespoons unsalted butter; 1 cup tomato sauce (see Tips); 0.5 cup fresh or frozen fenugreek leaves (thawed if frozen; or ¼ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before ); 1 teaspoon cayenne (ground red pepper); 1 teaspoon white granulated sugar; 0.5 teaspoon coarse kosher or sea salt; 8 ounces Doodh paneer (see recipe, cut into 1-inch cubes and fried); 0.5 cup heavy (whipping) cream; 1 teaspoon cumin seeds (toasted and ground)

CuliNect

Paneer Makhani — Formulation & Method | CuliNect