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PrintPANEER MAKHMALI
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Cook together tomatoes, green chilies, ginger, garlic and salt with 1 cup water. Cool and blend it to a smooth puree.
- Heat the pan and add in the tomato puree , boil it and add the lemon juice, coconut milk. Boil it for about 5 minutes.
- Then add the paneer pieces to it, simmer until gravy turns a little thick.
- Transfer the paneer in the serving dish.
- Heat the pan with little ghee or oil, reduce heat and add mustard seeds and red chilies. Remove from fire and add curry leaves.
- Pour the ghee over the paneer in the serving dish.
INGREDIENTS
- 200 grams paneer - cut into thick triangles
- 2 tablespoon lemon juice
- 100 ml coconut milk
- 120 grams coriander and mint leaves
- 100 grams tomatoes - chopped roughly
- 50 grams cashew nuts
- 2 green chilies - chopped roughly
- 1 "piece ginger chopped
- 9 flakes garlic - chopped
- Salt to taste
Baghar
- 2 tablespoon ghee or Cooking oil
- 1 teaspoon black mustard seeds
- 2 whole, dry red chilies
- 12 curry leaves
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