Quick Paneer Makhani recipe

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Ingredients

¼ cup chopped onion
1 teaspoon vegetable oil
½ teaspoon butter
1 teaspoon ginger-garlic paste
¼ cup tomato puree
½ teaspoon chile powder
1 pinch turmeric powder (haldi)
¾ cup milk
½ cup cubed paneer (Indian cheese curd)
1 teaspoon white sugar
1 teaspoon dried fenugreek leaves (kasoori methi)
salt to taste

Nutrition Info

174.8 calories
carbohydrate: 14 g
cholesterol: 18.4 mg
fat: 7.9 g
fiber: 1.5 g
protein: 11.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 562.2 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a small saucepan of water to a boil over medium heat. Add chopped onion, cook until soft, 4 to 5 minutes. Drain and allow onion to cool completely. Transfer to a blender and puree until smooth.

  2. Heat oil and butter in a saucepan over medium heat. Add onion puree and ginger-garlic paste, cook and stir until fragrant, 3 to 4 minutes. Stir in tomato puree, chile powder, and turmeric, cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek, and salt. Simmer until flavors combine, 2 to 3 minutes.

Recipe Yield

2 servings

Recipe Note

Cheese curd cubes simmered in a tomato gravy. Serve hot.

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