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 caloriescarbohydrate: 14 gcholesterol: 18.4 mgfat: 7.9 gfiber: 1.5 gprotein: 11.3 gsaturatedFat: 3.6 gservingSize: -sodium: 562.2 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Quick Paneer Makhani
Directions
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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.