Paneer Makhmali

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

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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:    Cooking Time:     Makes 4 servings
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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
butter naan

  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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 on 03 Oct 15 11:20 PM

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Tarla Dalal    Thanks. Please continue to review recipes which you have made and loved from It will help thousands of food lovers to try the recipe based on your review.
05 Oct 15 10:41 AM
 on 26 Sep 15 03:15 PM

This paneer recipe is something that everyone must try. Paneer tasted sooo good.
 on 30 Sep 13 11:44 PM

Was so simple to make but tasted as if right out of a Mughlai restaurant's kitchen!
 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.