Paneer Butter Masala
Paneer butter masala - The creamy sauce is to die for. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Paneer - Indian firm-cut fresh cheese made from cow's milk - contributes to calcium intake. In particular, the mineral is indispensable for bones, teeth, muscles and the nervous system.
You can find paneer in well-stocked supermarkets, if necessary you can switch to halloumi. The grilled cheese is mild in taste and can also be fried in a pan.
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 ¾ ozs Cashews (3 handfuls)
- 9 ozs Oats
- 1 pc Cinnamon stick (1"- 1.25")
- 1 bay leaf
- 2 cardamom pods
- 2 cloves
- salt
- 1 oz ginger roots
- 3 garlic cloves
- 1 onion
- 22 ozs Tomatoes
- 3 Tbsps butter
- 3 tsps Garam Masala
- 24 ozs Whipped cream
- peppers
- 14 ozs Paneer (Indian cream cheese)
- ½ bunch cilantro
- 1 romaine lettuce heart
- 4 ½ ozs Sheep's milk yogurt
Preparation steps
Soak 2 handfuls of cashews in hot water for about 20 minutes.
Meanwhile, wash oats and bring to a boil with double the amount of water, cinnamon, bay leaf, cardamom, cloves and a little salt. Then simmer over low heat for 25-30 minutes, stirring occasionally.
Meanwhile, peel and finely dice ginger, garlic and onion. Wash and coarsely dice the tomatoes. Heat 2 tablespoons butter in a wide pot. Add ginger, garlic and onion and sauté over low heat for 3 minutes. Add tomatoes and fry over high heat for 5-8 minutes.
Drain cashews, puree in a blitz chopper with 1 tablespoon water, add to tomato mix with garam masala and simmer for another 5 minutes. Add cream and puree everything with a hand blender. Season with salt and pepper.
Dice the paneer. Heat remaining butter in a frying pan. Sauté paneer in it over medium heat for 2-3 minutes on all sides. Drain oats. Wash cilantro and lettuce, shake dry, pluck or chop smaller.
Divide paneer with tomato sauce, oats and lettuce among 4 bowls and top each with 1 blob of yogurt, cashews as well as cilantro.
