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Ingredients29 m servings 178 cals
Original recipe yields 2 servings
- 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.
Per Serving: 178 calories; 8.1 g fat; 14.5 g carbohydrates; 11.4 g protein; 18 mg cholesterol; 562 mg sodium. Full nutrition