About the Recipe
This recipe walks you through the steps of making Paneer Makhmali, something different than Shahi Paneer or Kadhai Paneer. It turns out super delicious and it's a No Onion No Garlic Recipe.
Ingredients
Oil - 2 tbsp
Ghee - 1 tbsp
Jeera - 1 tsp
Hing - 1/2 tsp
Bay Leaf - 1 pc
Black Peppercorns - 1 tsp
Cinnamon - 1 inch
Cloves - 2 pc
Green Cardamom - 2 pc
Black Cardamom - 1 pc
Ginger - 1 inch or 1.5 tbsp
Green Chilli - 3 pc
Coriander Stem - Handful
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Kashmiri Red Chilli Powder - 1 tbsp
Besan - 1 tbsp
Curd - 1 cup
Tomatoes - 4-5 medium
Cashews - 10-12 pc
Salt to taste
Water as required
Cream - 2 tbsp
Paneer
Sugar - 1 tsp
Kasuri Methi
Preparation
Step 1
Take a kadai, add oil, ghee and all the whole spices. Stir.
Step 2
Add ginger, green chilli, coriander stem and let it cook for 3-4 mins.
Step 3
Add turmeric powder, coriander powder, kashmiri red chilli powder, besan and curd. Add some water if required.
Step 4
Once oil starts rising, add tomatoes, cashew, salt, water and let it cook for 15-20 mins.
Step 5
Add some cream and let it cool down. Blend to a smooth texture.
Step 6
Now take a kadai, add oil, kashmiri red chilli powder, makhani gravy (blended puree), paneer, sugar, kasuri methi, grated paneer and coriander leaves.
Step 7
Mix well, serve with naan or roti and enjoy!