Comments on: Butter Paneer or Panir Makhani

By: hetal

hetal — Tue, 03 Jan 2012 16:45:48 +0000

Hi Pavandeep,

Crushed tomatoes usually have more texture than puree. You can blanch tomatoes after gently cutting an “X” into the bottom of each. This will allow you to remove the skin easily. Then you can pulse them in a food processor.

By: Pavandeep

Pavandeep — Fri, 23 Dec 2011 00:00:07 +0000

How exactly do you crush tomatoes? Is there any recipes for it? Are crushed tomatoes the same as tomato puree that you can get in cans???

By: hetal

hetal — Wed, 09 Nov 2011 15:06:34 +0000

Thanks so much Roselin!

By: Roselin

Roselin — Tue, 01 Nov 2011 17:23:10 +0000

Hi Hetal n Anuja,

Would like to thank you for sharing such good recipes on this website.I have watched many video recipes shared by you n they have been very helpful so far.Paneer makhani was the best that I ve tried so far.My husband said that it was better than the restaurant.
Thanks once again.

Cheers,

By: Lan

Lan — Wed, 12 Oct 2011 03:40:47 +0000

I remember reading somewhere that the “butter” in this recipe does not pertain to actual butter. LOL, was I mislead! To make it a tad healthier, I cut down the ghee to 1.5T and used non-fat evaporated milk (unintentionally increased to 6 oz). And since I prefer the sauce a bit thicker, I only added about 1/3 cup water. I calculated the calories (husband is on a diet, and I wasn’t sure I was saving him any calories;), and it came out to be 450 cal for the significant calorie loads (did not include tomatoes, ginger, and the like). So it’s like 500 cal for the sauce alone (prior cooking mishap caused me to search for a non-yogurt based curry). Not bad for a recipe called butter paneer.

I used to use another youtube guru’s video to create Indian food…and most of the time, it came out short in flavor and texture. You ladies have really improved my Indian cooking, so thank you very much.