Paneer Makhmali Recipe: Indulgent Curry for a Happy Diet Regime

Indian cottage cheese, known as paneer, is soft and creamy and is appreciated in a variety of flavours and forms. North Indian cuisine has been dominated by paneer since it was first introduced to us by Persian and Afghan traders. Spicy curries, grilled appetizers, and even desserts are just a few ways and varieties that paneer is enjoyed. But today, we’re going to share with you a special and flavourful paneer dish that only needs a few common household items and 20 minutes of your time. The Paneer Makhmali recipe is a simple and delectable dish that will leave you spellbound and, of course, wanting more.

About Paneer Makhmali Recipe

The diverse and delicious recipes found in Indian cuisine will dazzle you and make you want more. You may find fresh combinations of veggies, spices, condiments, and flavours in every state in the country. Although there is no limit to the recipes we may make using all of the ingredients and spices available, the finished product never ceases to astound us. Paneer is one such ingredient. Indian cottage cheese, or paneer, is prepared in a variety of ways, including palak paneer and paneer, which has been seasoned and grilled with veggies. These dishes have a delicious flavour that quickly satisfies our hunger. Thus, if you share our love for soft paneer cubes and tasty curries, you must try this paneer Makhmali recipe.

A quick paneer recipe with rich colour and strong flavours, the paneer Makhmali recipe is spicy and flavourful. With only a few ingredients, it is incredibly simple and quick to prepare. This dish looks like paneer makhani, but that is where the comparison ends. Paneer makhani is very distinct from paneer Makhmali in terms of flavour. The fact that the dish comes together quickly and very perfectly captures the strong flavours of spices and mild flavour of coconut milk. The dish gets its name from the velvety (Makhmali) texture it gets from thick coconut milk^[1] and melon seeds paste used as a curry base for this dish.

When I first tasted paneer Makhmali, I’m not sure if I preferred it with Naan or rice, but I do recall that every bite was incredibly creamy, scrumptious, and filling. Using thick coconut milk and pure, unadulterated A2 paneer will significantly improve the flavour and nutritional content of your paneer makhani recipe. Let’s start now!

How to Make Paneer Makhmali?

The Paneer Makhmali recipe is another North Indian dish that features soft paneer cubes floating in a creamy and aromatic curry cooked with thick coconut milk and melon seeds. We will give you detailed instructions on the ingredients you will need, as well as step-by-step instructions on how to make a perfect bowl of it. Do you know why we’ve been calling this recipe “easy”? Because it only requires a few ingredients that are easily found in our kitchen and takes only 25 minutes to prepare a delicious and aromatic bowl of paneer Makhmali recipe. You can serve it with rotis, Naan, or jeera rice.

Ingredients Required

The list of ingredients you will need to prepare a bowl of paneer Makhmali recipe are:

• 250 grams of Paneer/ Indian cottage cheese
• Hing
• Jeera
• Curry leaves
• 2-3 tablespoons of cooking oil
• A medium-sized onions
• Thick coconut milk
• Garlic
• Ginger
• ¼ cup of melon seeds/magaj tari
• ½ cup of tomato puree
• Coriander powder 
• Kashmiri red chilli powder
• Garam masala powder
• Turmeric powder
• Salt
• Fresh coriander leaves

Step-By-Step Instructions for Preparing Paneer Makhmali Recipe

Following the listing of all necessary ingredients, we will now provide you with step-by-step instructions for making a paneer Makhmali recipe. Nevertheless, there are some more steps that must be performed first:

• To begin, finely chop the ginger, garlic, and onions. You have the option of making your own ginger-garlic paste or purchasing one from the grocery store.
• Your melon seeds should be soaked for 15 minutes in warm water. When they have been soaked, put them in a blender with a few tablespoons of water. Make a fine paste by blending them.
• Boil a few medium-sized tomatoes until they are tender but not mushy. Use a grinder now and purée the cooked tomatoes.
• Before chopping your paneer into little cubes, soak it in hot water for 10 minutes.
• Last but not least, thoroughly wash and slice your coriander leaves.

Paneer Makhmali Recipe: Cooking Instructions

• Add 2-3 tablespoons of cooking oil to a pan.
• Add the jeera, hing, and curry leaves when the oil is hot.
• Finely chop the onions, green chillies, garlic, and ginger. Mix in a pinch of turmeric powder and salt.
• Cook until the onions are light brown and the remaining ingredients are fully cooked.
• Stir in your freshly prepared melon seed paste for 2-3 minutes.
• When the melon seed paste is done, add the tomato puree and cook for another 3 minutes.
• Now stir in the Kashmiri red chilli powder, coriander powder, a pinch of turmeric, and salt. Cook for at least 4-5 minutes, stirring occasionally.
• Before adding soft paneer cubes and a spoonful of garam masala, cook until the oil begins to surface. Combine them all.
• Add thick coconut milk and thoroughly combine. Wait for two to three simmers. That’s all there is to it; your paneer Makhmali recipe is complete.
• Serve the dish with rotis, Naan, or jeera rice and garnish with freshly chopped coriander leaves. To improve the flavour of your food, add an onion-tomato salad and a glass of buttermilk.

Conclusion

We immediately think of palak paneer, paneer makhani, and other traditional North Indian paneer recipes when we hear the word paneer. But, in my opinion, paneer Makhmali is one of the most delicious and simple paneer recipes. A simple combination of paneer, coconut milk, vegetables, and a few common spices transformed into a bowl of delicious and aromatic dishes is pleasing and satisfying. Make sure to use pure and unadulterated paneer to enhance the flavour and nutritional value of your dish. Please try this paneer Makhmali recipe and let us know what you think.