Paneer makhmali || Coriander and garlic paneer:
Sharing Paneer Makhmali or coriander paneer recipe with step by step pictures. Makhmali Paneer is a very tasty and aromatic paneer dish less creamy than other paneer dishes like Paneer pasanda -A Royal Curry or PANEER BUTTER MASALA- AN INDIAN CURRY.
My Army Diary:
I have realised that Army life has taught me many lessons. “Live life queen size” with minimum resources is one of them. With time we’ve learnt how to live with minimum resources. We learnt how to adapt and create things according to their availability. In fact, creating new recipes and giving old recipes a twist has become our expertise with time.
I remember our posting to Srinagar. During the winter season, most of the families used to move down to the planes. Due to heavy snowfall, road blockage and other logistical difficulties we used to get very limited vegetables. Tomatoes used to be the first to go out of stock. Therefore, at that time I tried this paneer makhmali for one of the parties. It was such a hit, almost everyone was amazed to know that unlike most of the Paneer dishes where the underlying gravy is onion and tomato mixture this curry’s main ingredient was coriander and mint leaves. This aromatic paneer makhmali dish gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies.
Although garlic and onion are there in the gravy, the prominent ingredient is coriander. However, With time now, I know many curries that can be made without tomatoes and even without the basic tomato-onion base. But this paneer makhmali curry was the ultimate game-changer for me.
Why This Recipe:
- This recipe is simple and quick
- This is a curd base recipe
- Best recipe for amature chefs
In addition, some more tips, suggestions and variations to the paneer makhmali. firstly, I would heavily recommend using moist and fresh paneer for this recipe. as a matter of fact, you need to use fresh and moist paneer for all the curries. it would help to absorb the curry flavour into it and thus improve the taste. secondly, in this recipe, I have not added additional ingredients like cashew paste or full-fat cream. Instead, I added coconut milk to give a healthy and creamy texture.
Step By Step Recipe Of Paneer Makhmali :
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Directions
- Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1-inch cubes and then halve them into triangles.
- Boil onion in a pan till translucent. cool and churn into a paste.
- Heat oil in a non-stick pan. Add tej patta, clove, cumin and cinnamon stick stir and add onions paste and sauté for 2 minutes or till lightly browned.
- Add mint leaves, turmeric powder, coriander powder, cumin powder and red chilli powder in curd and mix well. Add chopped ginger-garlic-coriander leaves paste and ¼ cup water and mix well.
- Add mixture to the onion masala, add salt. When the mixture comes to a boil, add coconut milk and fresh crumbled paneer into it mix gently. Add garam masala powder, juice of a lemon and mix lightly.
- Add paneer cubes and cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with it.
- Serve hot. Enjoy with Roti, naan or paratha.
Paneer Makhmali
Course: MainCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutes500
kcalThis aromatic paneer dish gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chilies.
Ingredients
Cottage Cheese /paneer 400 grams
Fresh crumbled paneer 1/2 cup
Fresh Coriander 1/2 cup
Fresh mint 3-4 Tbsp
Green chillies 2-3
Garlic 6-7 cloves
Fresh coriander leaves 1/2 cup
Oil 3 tablespoons
Onions chopped 3 medium
Ginger paste 2-3 teaspoons
Bay leaf-Tej patta -1
cinnamon stick 1/2″
cloves 2
cumin 1/2 tsp
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
coconut milk 1/4 th cup
Yoghurt 1 cup
Garam masala powder 1/2 teaspoon
Lemon 1
Cream 1/2 cup
Directions
- Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1-inch cubes and then halve them into triangles.
- Boil onion in a pan till translucent. cool and churn into a paste. Heat oil in a non-stick pan. Add tej patta, clove, cumin and cinnamon stick stir and add onions paste and sauté for 2 minutes or till lightly browned.
- Add mint leaves, turmeric powder, coriander powder, cumin powder and red chilli powder in curd and mix well. Add chopped ginger-garlic-coriander leaves paste and ¼ cup water and mix well.
- Add mixture to the onion masala, add salt. When the mixture comes to a boil, add coconut milk and fresh crumbled paneer into it mix gently. Add garam masala powder, juice of a lemon and mix lightly.
- Add paneer cubes and cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with them.
- Serve hot. Enjoy with Roti, naan or paratha.
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