Local Kitchen

Paneer Butter Masala

5
Average: 5 (14 votes)
(14 votes)
Paneer Butter Masala

Paneer butter masala - The creamy sauce is to die for. Photo: Beeke Hedder

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
724
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie724 cal.(34 %)
Protein24 g(24 %)
Fat46 g(40 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.6 mg(30 %)
Vitamin K41.4 μg(69 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.1 mg(76 %)
Vitamin B₆1 mg(71 %)
Folate128 μg(43 %)
Pantothenic acid1.2 mg(20 %)
Biotin19.4 μg(43 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C34 mg(36 %)
Potassium1,115 mg(28 %)
Calcium365 mg(37 %)
Magnesium181 mg(60 %)
Iron6.3 mg(42 %)
Iodine31 μg(16 %)
Zinc3.6 mg(45 %)
Saturated fatty acids24.2 g
Uric acid87 mg
Cholesterol113 mg
Complete sugar18 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoOatsWhipped creamCashewclovessalt

Preparation steps

1.

Soak 2 handfuls of cashews in hot water for about 20 minutes.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Divide paneer with tomato sauce, oats and lettuce among 4 bowls and top each with 1 blob of yogurt, cashews as well as cilantro.