Paneer Makhmali

Paneer Makhmali

Servings - 2 - 3

INGREDIENTS

Coriander - 15 grams

Mint - 12 grams

Green chili - 2

Ginger - 1 tablespoon

Garlic cloves - 4

Cashews - 1 tablespoon

Salt - 1/2 teaspoon

Lemon juice - 1 tablespoon

Yogurt - 40 grams

Paneer - 170 grams

Butter - 2 tablespoon

Oil - 1 tablespoon

Onions - 150 grams

Salt - 1/4 teaspoon

Garam masala - 1 teaspoon

Milk - 180 milliliters

PREPARATION

1. In a blender, add 15 grams coriander, 12 grams mint, 2 green chili, 1 tablespoon ginger, 4 cloves garlic, 1 tablespoon cashews, 1/2 teaspoon salt, 1 tablespoon lemon juice, 40 grams yogurt and blend it into a paste.
2. Transfer this into a bowl, add 170 grams paneer and mix it well.
3. Marinate for 30 minutes.
4. Heat 2 tablespoons butter, 1 tablespoon oil in a pan, add 150 grams onions and fry till translucent or until it turns golden brown in color.
5. Then, add the marinated paneer and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1/4 teaspoon salt, 1 teaspoon garam masala and mix it well.
8. Now, add 180 milliliters milk and mix it well.
9. Bring it to a boil.
10. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
11. Remove it from heat.
12. Serve hot.