Shahi Paneer Makhmali Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the paneer cubes with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the marinated paneer cubes until golden brown. Remove and set aside.
• STEP 3.In the same pan, add ghee and cumin seeds. Once the seeds crackle, add finely chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears. Then, add tomato puree and cook until the oil separates.
• STEP 5.In a blender, blend cashews with a little water to make a smooth paste. Add this paste to the pan and mix well.
• STEP 6.Add turmeric powder, red chili powder, garam masala, and salt. Cook for a few minutes until the gravy thickens.
• STEP 7.Finally, add the fried paneer cubes and cook for another 2-3 minutes. Garnish with fresh cream and chopped coriander leaves.
• STEP 8.Serve the Shahi Paneer Makhmali hot with naan or rice.

Cooking Tips

• Make sure to fry the paneer cubes until they turn golden brown to give them a nice texture.
• For a richer flavor, you can add a tablespoon of fresh cream to the gravy.
• If you prefer a spicier dish, you can increase the amount of red chili powder according to your taste.

Storage and Serving

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