Cubes of paneer cheese are simmered in a creamy tomato sauce in this quick and easy Indian dish fit for a vegetarian dinner for two.
4 people made this
40g chopped onion
1 teaspoon vegetable oil
1/2 teaspoon butter
1 teaspoon ginger-garlic paste
60g tomato puree
1/2 teaspoon chilli powder
1 pinch turmeric powder (haldi)
120g cubed paneer (Indian cheese curd)
1 teaspoon sugar
1 teaspoon dried fenugreek leaves (kasoori methi)
salt to taste
Method Prep:10min › Cook:20min › Ready in:30min
Bring a small saucepan of water to the 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, chilli powder and turmeric; cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek and salt. Simmer until flavours combine, 2 to 3 minutes.