Paneer Makhmali

Paneer Makhmali step by step instructions:

Soft and delectable paneer cubes are dipped in soft, luscious white gravy. The gravy is made from cashew nuts, watermelon seeds, and onions. It tastes wonderful with naan, tandoori roti, paratha etc.

Do try this simple and tasty recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Paneer: 130 gms (cut into small chunks)
For the paste:
Onion: 1 (83 gms, roughly chopped)
Ginger: a small piece (5-6 gms, roughly chopped)
Garlic: 2-3 cloves (peeled and roughly chopped)
Cashew nuts: 10-12 (20 gms)
Magaz (watermelon seeds): 1 tbsp (7 gms)
Green Elaichi: 1
Red chili: 1
For the gravy
Ghee: 1 tbsp
Cumin seeds: 1 tsp
Curd: 2-3 tbsp
Black pepper powder: ¼ tsp
Saffron strands: 2-3
Sugar: 1 tsp
Garam Masala: ½ tsp
Fresh cream: 1 tbsp
Water: 1 ¾ cups
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:
1. Heat 1 cup of water in a pan. Add cashew nuts, magaz, onion, ginger, garlic, red chili, cardamom. Let them cook in water for about 5-7 minutes.

2. Let it cool and grind into a smooth paste.

3. Heat ghee in a pan. Add cumin seeds and fry until fragrant.

4. Add the above paste and mix well.
5. Add saffron strands and the remaining ¾ cup of water.

6. Cook for some time and add black pepper powder.

7. Add curd, fresh cream, sugar, and salt. Mix well. Stir continuously until a boil comes.

8. Add the paneer cubes and mix well.

9. Add garam masala and mix well.

10. Garnish with coriander leaves and serve hot with roti, paratha, naan etc.

11. Yummy “Paneer Makhmali” is ready!

Tips:
1. If the paneer is not soft or is very cold then keep the paneer pieces in warm water. They will become soft.
2. The quantity of water can be adjusted as per one’s requirement.
3. After adding curd, always stir the gravy until a boil comes.

See you soon with a new recipe till then Happy Cooking!!!