I've been making Paneer Makhani the traditional way since the last 10 yrs or more .I love the rich ,creamy flavors but since it is packed with calories I used to limit it for parties only .I wanted to make it for everyday meals but was guilty about the calorie count till I completely omitted the butter and replaced it with olive oil and replaced the heavy cream with light and Voila !!It still tasted as authentic as the original recipe. You will not know the difference !! The olive oil has heart- healthy mono unsaturated fats so eat to your health !!
2 tbsp Olive oil
1/2 lb (250 gms) Panner cubed
1/2 cup tomato puree/sauce
4 tbsp light cream
1 tsp finely grated ginger
1 tsp finely grated garlic
4 peppercorns,4 cloves and seeds of 2 green cardamoms ground roughly
1 tbsp dry Kasoori Methi leaves
1 tbsp honey/sugar
1/4 tsp paprika(or chili pwdr if you want it hot )
1/4 tsp turmeric pwdr
1/4tsp cumin pwdr
1/4tsp coriander pwdr
1/2 tsp garam masala pwdr..the smoky dark brown one ( I like MDH )
1/4 tsp chaat masala pwdr ( I like MDH )
Salt and Pepper to taste
Directions: Heat olive oil in a non-stick pan .When hot but not smoking add the ground peppercorns,cloves and cardamom seeds and let sizzle for 10 secs. Add the grated ginger garlic and saute for 30 secs. Add the tomato puree and all the masalas listed under ground spices and cook on a medium -low flame for around 15 mins or till oil seperates from the mixture.Reduce the heat and and add the cream and honey and simmer on a low flame .The gravy will be light orange initially but will turns a deep orange in around 5-7 mins.
Microwave the Kasoori Methi for 30 seconds ,crush with your fingers and add it to the sauce .
Seperately pan fry the paneer pieces in olive oil to a golden brown and add to the gravy.Serve hot with naan or veg pilaf .
This Recipe also goes to Priya Mitharwal's Only-Low oil-low calorie Event