Easy Paneer Makhani

This is my adaptation of Paneer or Tofu Makhani. The only specialized ingredients used are the Paneer and the garam masala. Paneer is an Indian cheese that is completely lacto-vegetarian. In this recipe the cheese is cubed and adds extra protein to the dish. Tofu or any kind of protein can be substituted for the paneer, or it can simply be omitted. A very simple recipe for homemade paneer can be found here: http://www.indianfoodforever.com/basic-preparations/how-to-make-paneer.html. Garam masala is an essential ingredient to this dish. It is a blend of many different Indian spices, and can be found at any Indian supermarket, in some natural food stores, and online.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 8  ounces tomato sauce
• 1⁄4 cup  chopped onion
• 1  tablespoon cream cheese
• 1  tablespoon margarine
• 1  dash  salt and pepper
• 1⁄4 teaspoon chili powder
• 1⁄2 teaspoon garam masala
• 1⁄2 cup  cubed panir (or tofu)
• 1⁄4 cup raisins (regular or white grape)
• 1⁄4 cup  sliced almonds

Directions

1. Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
2. Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
3. Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
4. Serve over white or jasmine rice. Garnish with extra raisins and almonds.