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Paneer Makhmali

Paneer Makhmali
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This aromatic subzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. The addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer, giving this subzi a luxurious feel. Like most preparations of paneer, it is important to serve the Paneer Makhmali fresh and hot, while the paneer remains soft and succulent.
  • 2½ cups paneer (cottage cheese) cubes
  • 1 tbsp butter
  • 1 tsp oil
  • 1 cup sliced onions
  • ½ cup milk
  • 1½ tsp garam masala
  • salt to taste
  • To Be Ground Into A Thick Paste (using 2 Tbsp Of Water)
  • 2 cups chopped coriander (dhania)
  • ½ cup chopped mint leaves (phudina) leaves
  • 1 tbsp roughly chopped green chillies
  • 12 mm ( ½”) piece ginger (adrak)
  • ¼ cup broken cashewnuts (kaju)
  • ¼ cup curds (dahi)
  • 2 garlic (lehsun) cloves
  • 1 tbsp lemon juice
  • salt to taste
  • For The Garnish
  • a few onion rings
  • For Serving
  • parathas
  • butter naan
  1. Combine the paneer along with the marinade in a deep bowl, toss gently and keep aside for 10 to 15 minutes.
  2. Heat the butter and oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Add the marinated paneer, milk, garam masala and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Garnish with onion rings and serve hot with parathas or butter naan.

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