- 1/4 cup chopped onion
- 1 teaspoon vegetable oil
- 1/2 teaspoon butter
- 1 teaspoon ginger-garlic paste
- 1/4 cup tomato puree
- 1/2 teaspoon chile powder
- 1 pinch turmeric powder (haldi)
- 3/4 cup milk
- 1/2 cup cubed paneer (Indian cheese curd)
- 1 teaspoon white sugar
- 1 teaspoon dried fenugreek leaves (kasoori methi)
- salt to taste
- 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.
05/29/2019
recipepes.com
quick paneer makhani, recipe
PT15M
PT1H
5
455 calories
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