Tuesday, April 21, 2015



"Makhmali" means "smooth like velvet" and this dish gets the smoothness from the use of ground cashewnuts and fresh curds. This dish is fairly easy to make and tastes great when served hot with rotis.

What I found most striking about this dish is the aroma you get from the marinade prepared from coriander, mint and green chillies to coat the paneer.

I have adapted this recipe for Paneer Makhmali from the late Tarlaji Dalal, a chef I admire enormously. This paneer dish is one more in the collection of paneer dishes in this blog such as Kadhai Paneer With Bellpepper, Paneer Jhalfrezi, and Palak Paneer.

  • Paneer, 250-300 grams
  • Butter, 1 tbsp
  • Oil, 1 tsp
  • Onions, medium-sized, sliced, 2
  • Milk, 1/2 cup
  • Garam Masala, 1/2 tsp
  • Salt, to taste
To Prepare The Paste For Marination
  • Coriander leaves, chopped, 2 cups
  • Mint Leaves, chopped, 1/2 cup
  • Green Chillies, chopped, 2-3
  • Ginger, 1/2 " piece
  • Broken Cashewnuts, 1/4 cup 
  • Curds, 1/4 cup
  • Garlic cloves, 2
  • Lemon Juice, 1 tbsp
  • Salt, to taste

Cut the paneer into cubes
Soak the cashewnuts in warm water for about 10 minutes
In a mixer, grind together the ingredients listed under "To Prepare The Paste" using 2 tbsp of water to form a thick paste
Transfer the paste to a deep bowl and add the paneer cubes. Mix gently so that the paneer cubes don't crumble. Keep aside for 10- 15 minutes for marination.
In a thick bottomed kadhai, heat the butter and oil. When it gets heated, add the sliced onions and
saute on medium flame for 2-3 minutes
Add the marinated paneer, milk, garam masala and little salt
Mix gently and cook on medium flame for a couple of minutes stirring occasionally till the paneer cubes get done.
Serve hot with parathas or rotis.

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