paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry
by Tarla Dalal
Added to 654 cookbooks
This recipe has been viewed 139776 times
paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with 20 amazing images.
This aromatic paneer makhmali sabzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. Punjabi paneer makhmali has a tasty marinade made of coriander, pudina, cashew nuts, curds, onion and spices.
Notes on paneer makhmali sabzi. 1. Add chopped mint leaves. The refreshing flavor of pudina gives the perfect zing to the paneer makhmali recipe. 2. The addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer, giving this paneer makhmali sabzi a luxurious feel. 3. Add 1 tbsp lemon juice. It will prevent the coriander-mint paste from turning dark and stay fresh and vibrant green.
Like most preparations of paneer, it is important to serve the paneer makhmali fresh and hot, while the paneer remains soft and succulent. Serve paneer makhmali hot with parathas or butter naan.
Learn to make paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with step by step photos below.
- To make paneer makhmali, combine the paneer along with the paste 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 paneer makhmali with onion rings and serve hot with parathas or butter naan.
Paneer Makhmali Video by Tarla Dalal
Paneer Makhmali recipe with step by step photos
Nutrient values (Abbrv) per serving
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