You can eat makhmali paneer with paratha, roti, or naan.
Makhmali paneer is made with coriander, pudina, cashew nuts, curd, onions and spices.
Paneer is a common Indian dish made from buffalo or cow milk and is considered to be a rich source of protein, calcium, phosphorus, vitamin A, vitamin B12 and vitamin D. It is considered to be the most extensively consumed dairy product among vegetarians across the globe.
It has several health benefits and can be included almost in any meal like breakfast, lunch, or dinner. One of the favourite dishes of many is Makhmali paneer (vegetable paneer). It is commonly made in every north Indian household (especially Punjabi households).
Makhmali paneer is made with coriander, pudina, cashew nuts, curd, onions and spices. If you want to make this dish at home, you need to follow the following steps:
Ingredients needed:
Paneer cubes: 2 cups.
Tomatoes: 4 to 5.
Onions- 2
Almonds: 2 to 3
Ginger-garlic paste: 2 tsp.
Coriander powder: 1 tsp.
Turmeric: 14 tsp.
Red chilli powder: 12 tsp.
Sugar: 1 tsp.
Oil: 2 to 3 tbsp.
Salt (as per taste).
Recipe:
To make the Makhmali paneer, you need to soak a few almonds overnight and use fresh paneer.
Put the pan on the stove and allow the oil to heat up.
Chop the onions into fine pieces and fry them in the pan.
Put the ginger-garlic paste in and fry it.
Meanwhile, chop the tomatoes and mix them with the soaked almonds in a grinder to make a fine paste.
When the onions turn slightly golden brown, add the almond-tomato paste to them and stir them well.
Eventually, add coriander powder, red chilli powder, and turmeric, and cook it well.
As soon as the paste is cooked well, add a bowl of water, sugar, and salt (as per taste).
The gravy will start to boil; then add the paneer pieces to it and cook it well.
When the gravy starts releasing oil, turn off the flame.
The cuisine is ready to serve; you can add coriander leaves on top to garnish or almonds and cashew nuts to garnish. You can eat makhmali paneer with paratha, roti or naan.