Paneer Makhmali


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Paneer pieces marinated in an aromatic mint, coriander and cashew paste tossed in buttered onions. This is a very sociable dish if put in the center of the table where people can help themselves with toothpicks. It can also be served as a side dish.

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Serves 4.
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Ingredients


3 cups paneer (cottagte cheese) cubes
1 cup onions, sliced
1/4 cup milk
1 1/2 tsp garam masala
1 tbsp butter
1 tsp oil

To be ground into a thick paste
2 cups chopped corriander (dhania)
1/2 cup mint leaves (phudina), chopped
2 to 3 green chillies
25 mm. (1") piece of ginger (adrak)
1/4 cup broken cashewnuts (kaju)
1/4 cup curds (dahi)
1 tbsp lemon juice
salt to taste

Method
  1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
  2. Heat the butter and oil in a pan and sauté the onions till they are translucent.
  3. Add the marinated paneer and sauté for 5 to 7 minutes.
  4. Add the milk and simmer till the milk evaporates.
  5. Sprinkle with the garam masala and serve immediately.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
2 reviews received for Paneer Makhmali
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie #602472September 30, 2013

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

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Helpful reviews for this recipe
Reviewed November 05, 2012by Vinita_Raj

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

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Reviewed September 30, 2013by Foodie #602472

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

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Report this Reported by 1 member
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