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Paneer Makhmali

Paneer Makhmali Recipe

Paneer makhmali is a delicious and rich paneer dish which has a creamy, smooth and lip smacking gravy. It is easy to make prepared with simple onion tomato gravy. I have prepared this recipe in my own way. This tempting and mouthwatering dish is extremely delicious and gives the restaurant like taste at home. This amazing delicacy is famous for its smoothness and flavor. It’s different and super tasty recipe than the other paneer recipes. 

paneer-makhmali-recipe

Paneer makhmali is sautéed with onion tomato gravy, paneer and spices. Addition of cashew gives authentic, rich the real paneer makhmali at home. Homemade paneer is best for this recipe as it is soft, fresh and creamier.  It gets yummy taste from freshly ground spices like coriander, cloves, black pepper, cumin and red chilies. The spices are dry roasted until fragrant and then ground to a coarse powder. You can adjust spices as per your preference. By adding cream you can give a creamier and velvety texture.

paneer-makhmali

This curry goes well with any Indian bread. You can serve this with naan, laccha paratha, garlic naan, roti or roomali roti. You can serve it with plain rice or jeera rice.


Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

1 tbsp. coriander seeds
18-20 black peppercorn
3 cloves
1 inch cinnamon stick
2 whole red chillies
½ tsp. cumin seeds
1 tbsp. dry coconut, sliced
½ cup cashews
3 tbsp. oil
2 bay leaves
1 tsp. ginger garlic, crushed
1 medium sized onion, grinded
3 tomatoes, pureed
¾ cup curd
250 gm. Paneer
Salt to taste
½ tsp. kashmiri mirch
¼ tsp. garam masala
½ cup fresh cream

Instructions:

Take all the spices in a pan and dry roast them for 3-4 minutes on low heat till fragrant.


Let them cool. Take in a grinder. Add cashews and ¼ cup water. Grind to make a smooth paste.


In a Kadai, take 3 tablespoon oil and heat it on medium to high flame.
Add bay leaves. Add crushed ginger and garlic and saute till raw aroma goes away.


Add onion paste and saute till it become golden brown.


Add pureed tomato and saute till oil separates.


Add curd and cook for 1 minute.


Add cashew spices paste and cook for some seconds.


Add paneer pieces, 1cup water, red chilli powder, garam masala, salt and fresh cream. Mix gently.



Cover with lid and cook for 5 minutes on low flame.


Paneer makhmali is ready to serve.


Tips:

  • If you want spicier, double the amount of red chilli.
  • Use fresh and soft paneer.
  • Use freshly grounded spices, it gives more aroma to gravy.
  • You can add some sweetness to the gravy, add 1 tsp. sugar. It gives a unique flavor. 

Try other paneer recipes:
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