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Recipe: Quick Paneer Makhani

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

Quick Paneer Makhani Ingredients

  • cup chopped onion

  • 1 teaspoon vegetable oil

  • teaspoon butter

  • 1 teaspoon ginger-garlic paste

  • cup tomato puree

  • teaspoon chile powder

  • 1 pinch turmeric powder (haldi)

  • cup milk

  • cup cubed paneer (Indian cheese curd)

  • 1 teaspoon white sugar

  • 1 teaspoon dried fenugreek leaves (kasoori methi)

  • salt to taste

How to Make Quick Paneer Makhani

  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.

Quick Paneer Makhani Nutritions

  • 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

  • ServingSize:

  • Sodium: 562.2 mg

  • Sugar: 8.9 g

  • TransFat:

  • UnsaturatedFat:

MasTer
MasTer alone

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