Paneer makhmali Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add finely chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add tomato puree, cashew nut paste, and spices like turmeric, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add paneer cubes and cook for a few minutes until they are well coated with the masala.
• STEP 5.Finally, add fresh cream and mix well. Cook for another minute and garnish with coriander leaves.
• STEP 6.Serve hot with naan or rice.

Cooking Tips

• To make the cashew nut paste, soak cashews in warm water for 15 minutes and then grind them into a smooth paste.
• For a richer flavor, you can add a tablespoon of butter or ghee to the dish.
• If you prefer a spicier version, increase the amount of red chili powder or add chopped green chilies.
• You can also add a pinch of kasuri methi (dried fenugreek leaves) for an additional flavor.

Storage and Serving

• Paneer Makhmali can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.