Paneer Makhmali


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Paneer Makhmali, this aromatic subzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. Addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer.


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This aromatic subzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. The addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer, giving this subzi a luxurious feel. Like most preparations of paneer, it is important to serve the Paneer Makhmali fresh and hot, while the paneer remains soft and succulent.

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Preparation Time: 
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Makes 4 servings
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Ingredients

2 1/2 cups paneer (cottage cheese) cubes
1 tbsp butter
1 tsp oil
1 cup sliced onions
1/2 cup milk
1 1/2 tsp garam masala
salt to taste

To Be Ground Into A Thick Paste (using 2 Tbsp Of Water)
2 cups chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina) leaves
1 tbsp roughly chopped green chillies
12 mm ( 1/2”) piece ginger (adrak)
1/4 cup broken cashewnuts (kaju)
1/4 cup curds (dahi)
2 garlic (lehsun) cloves
1 tbsp lemon juice
salt to taste

For The Garnish
 a few onion rings

For Serving
 parathas
butter naan

Method
  1. Combine the paneer along with the marinade in a deep bowl, toss gently and keep aside for 10 to 15 minutes.
  2. Heat the butter and oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Add the marinated paneer, milk, garam masala and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Garnish with onion rings and serve hot with parathas or butter naan.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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Foodie #602472
 on 30 Sep 13 11:44 PM


Was so simple to make but tasted as if right out of a Mughlai restaurant's kitchen!
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Vinita_Raj
 on 05 Nov 12 10:44 AM


Paneer marinated in a lovely coriander and mint thick paste and then cooked with garam masala. Very tasty.
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