Makhmali Paneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 3.Add cashew paste and cook for a few minutes. Then, add paneer cubes and cook for another 5 minutes.
• STEP 4.Add fresh cream and mix well. Cook for a couple of minutes until the gravy thickens.
• STEP 5.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make the paneer extra soft, soak it in warm water for 10-15 minutes before using.
• For a richer flavor, you can add a tablespoon of butter or ghee to the gravy.
• If you prefer a spicier dish, increase the amount of red chili powder according to your taste.

Storage and Serving

• Makhmali Paneer 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.
• Serve Makhmali Paneer as a main course with naan, roti, or rice.