by Tarla Dalal
Added to 621 cookbooks
This recipe has been viewed 74654 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.
Nutrient values per serving
|Vitamin A||1425.9 mcg|
|Vitamin B1||-0.8 mg|
|Vitamin B2||-0.8 mg|
|Vitamin B3||-0.6 mg|
|Vitamin C||25.5 mg|
|Folic Acid||7.3 mcg|
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