Quick paneer makhani

    30 min

    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

    Serves: 2 

    • 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)
    • 180ml milk
    • 120g cubed paneer (Indian cheese curd)
    • 1 teaspoon sugar
    • 1 teaspoon dried fenugreek leaves (kasoori methi)
    • salt to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    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, 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.

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