Quick Paneer Makhani

Cubes of paneer cheese are simmered in a creamy tomato sauce in this quick and easy Indian stew fit for a vegetarian dinner for two.

• Preparation Time: 10 mins
• Cooking Time: 19 mins
• Total Time: 29 mins
• Calories: 175 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.