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Paneer Makhmali

Prep Time:

40 Minutes

Cook Time:

40 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

Ingredients

For the Gravy:

  • 2 tbsp butter

  • 1 tbsp oil

  • 2 medium onions (finely chopped)

  • 2 medium tomatoes (pureed)

  • 10–12 cashews (soaked in warm water for 10 minutes)

  • 1 tbsp ginger-garlic paste

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • 1 tsp coriander powder

  • ½ tsp garam masala

  • Salt to taste

  • ¾ cup water (adjust as needed)


Main Ingredients:

  • 250 g Madhusudan Fresh Paneer (cubed)

  • ½ cup Madhusudan Fresh Cream

  • 1 tsp kasuri methi (crushed)

Fresh coriander for garnish

Preparation

Step 1: Prepare the Creamy Base

  1. Blend soaked cashews into a smooth paste.

  2. Heat butter and oil in a pan.

  3. Add chopped onions and sauté until golden brown.

  4. Add ginger-garlic paste and cook until aromatic.


Step 2: Create the Rich Gravy

  1. Add tomato puree and cook until oil separates.

  2. Add turmeric, red chili powder, coriander powder, and salt.

  3. Cook the masala for 2–3 minutes.

  4. Stir in the cashew paste and cook until the gravy thickens and turns creamy.


Step 3: Add Madhusudan Fresh Paneer

  1. Pour in water to adjust consistency and bring to a gentle simmer.

  2. Add cubes of Madhusudan Fresh Paneer and cook for 5 minutes on low flame so they absorb the flavors.


Step 4: Finish with Madhusudan Fresh Cream

  1. Stir in Madhusudan Fresh Cream and mix gently for a smooth, velvety texture.

  2. Sprinkle garam masala and crushed kasuri methi.

  3. Simmer for 2 more minutes and switch off the flame.


Step 5: Garnish & Serve

  1. Garnish with a swirl of Madhusudan Fresh Cream and fresh coriander.

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