Heat 1 cup of water in a pan. Add cashew nuts, magaz, onion, ginger, garlic, red chili, cardamom. Let them cook in water for about 5-7 minutes.
Let it cool and grind into a smooth paste.
Heat ghee in a pan. Add cumin seeds and fry until fragrant.
Add the above paste and mix well.
Add saffron strands and the remaining ¾ cup of water.
Cook for some time and add black pepper powder.
Add curd, fresh cream, sugar, and salt. Mix well. Stir continuously until a boil comes.
Add the paneer cubes and mix well.
Add garam masala and mix well.
Garnish with coriander leaves and serve hot with roti, paratha, naan etc.
Yummy “Paneer Makhmali” is ready!
Now add paneer and a little water and cook for a while. 2 - onions 250g - paneer (chopped into small cubes)4 - green chilli (cut into small pieces)2 - red chillies1 tbsp - coriander seeds1 tbsp - fresh cream1 tsp - badam flakes5-6 - cashewnuts 2 - cardamom1 - bay leaf2 tbsp yoghurt 2 tbsp ghee2 tbsp oilSalt1/2 tsp - sugarSaffronMethodChop onion and boil with cashew and cardamom in some water
Paneer is our absolute favourite weeknights’ dinner. Paneer is always the first thing that comes in my mind, but mostly I manage to side line my voracity and cook thick lentil dishes sometimes or I go for vegetables’ sides