The ingredient list now reflects the servings specified
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.
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.
178 calories; 8.1 g total fat; 18 mg cholesterol; 562 mg sodium. 14.5 g carbohydrates; 11.4 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.