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: