Paneer Makhmali

Tarla.Dalal's picture

Dec. 21, 2014

Paneer pieces marinated in an aromatic mint, coriander and cashew paste tossed in buttered onions. This is a very sociable dish if put in the center of the table where people can help themselves with toothpicks. It can also be served as a side dish.
Paneer (524554)


Paneer cubes 2 1/2 Cup (40 tbs) (cottage cheese)
Butter 1 Tablespoon
Oil 1 Teaspoon
Sliced onion 1 Cup (16 tbs)
Milk 1/2 Cup (8 tbs)
Garam masala 1 1/2 Teaspoon
Salt To Taste
For paste
Chopped coriander 2 Cup (32 tbs)
Chopped mint leaves 1/2 Cup (8 tbs)
Chopped green chili 1 Tablespoon
Ginger piece 1/2 Inch
Broken cashew 1/4 Cup (4 tbs)
Curd 1/4 Cup (4 tbs)
Garlic clove 2
Lemon juice 1 Tablespoon
Salt To Taste
Water 2 Tablespoon
For garnish
Onion rings 2 (as needed)



For Paste:

1. Grind coriander, mint leaves, green chili, ginger, cashew, curd, garlic, lemon juice, and salt using water.

2. In a deep bowl, combine paneer with the paste, toss gently and set aside for 10-15 minutes. 



3. In a non-stick pan, heat butter and oil, add onion and sauté over medium flame for 2-3 minutes. 

4. Add marinated paneer, milk, garam masala and little salt. Stir occasionally and cook for 2 minutes.



5. Garnish with onion rings and serve hot with parathas or butter naan.


Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 264Calories from Fat 115

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 741 mg30.88%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 9 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet