Low-Carb Paneer Makhani

Ingredients

• Paneer

  Nanak

  200g

• Butter

  unsalted

  45g

• Bay leaf

  dried

  0.1g

• Cumin seed

  ½ tsp, whole or 1g

• Onion

  raw

  75g

• Tomatoes

  red, raw

  200g

• Garlic

  raw

  1 clove or 3g

• Ground ginger

  ½ tsp or 0.9g

• Turmeric

  ground

  ½ tsp or 1g

• Garam masala

  Frontier

  ¼ tsp or 0.7g

• milky mist cream

  Fresh Cream

  80 grams or 80g

• Cilantro

  raw, coriander leaves

  2 sprigs or 4g

Directions

1. Add the butter to a pan over medium-high heat. Once it has melted, add the bayleaf and the cumin seeds. Let them cook for about 45 seconds.
2. Add the onion, garlic and ginger with a pinch of salt. Cook on medium-low heat for about 10 minutes until the onion is very soft.
3. Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as 1/3 cup water. Cook about 5 minutes until the tomatoes are broken down.
4. Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste. You can add some water if it is too thick.
5. Put he sauce back into the pan over medium-high heat, and add the cubed paneer.
6. Let it all simmer together for 5 minutes.
7. Turn off the stove, add the cream, garam masala and fenugreek leaves. Mix well.