by Tarla Dalal
Added to 524 cookbooks
This recipe has been viewed 36954 times
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.
- Combine the paneer along with the marinade in a deep bowl, toss gently and keep aside for 10 to 15 minutes.
- 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.
- Add the marinated paneer, milk, garam masala and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Garnish with onion rings and serve hot with parathas or butter naan.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.