QUICK PANEER MAKHANI

Quick Paneer Makhani image

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

Provided by Neha

Categories Soups, Stews and Chili Recipes Stews

Time 29m

Yield 2

Number Of Ingredients 12

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 562.2 mg, Sugar 8.9 g