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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 creamier than other paneer dishes like Paneer pasanda -A Royal Curry or PANEER BUTTER MASALA- AN INDIAN CURRY.

coriander paneer

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 and 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 dish gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chilies. 

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 curry was the ultimate game changer for me.

Step by step recipe of paneer makhmali :

Directions

  • Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1 inch cubes and then halve them into triangles.

    green masala
  • Boil onion in a pan till translucent. cool and churn into a paste.

    onion
  • 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.onion
  • Add mint leaves, turmeric powder, coriander powder, cumin powder and red chilli powder in a curd and mix well. Add chopped ginger-garlic-coriander leaves paste and ¼ cup water and mix well.


    mixture
  • 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.



    coriander paneer
  • Serve hot. Enjoy with Roti, naan or paratha.


Paneer Makhmali

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

500

kcal

This 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

  • Yogurt 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 a 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.

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I am Minal, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..
I am Minal, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..

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