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’s milk and is considered a rich source of protein, calcium, phosphorus, vitamin A, vitamin B12 and vitamin D. It is considered the most consumed dairy product among vegetarians around the world. the globe.
It has several health benefits and can be included in almost any meal, such as breakfast, lunch or dinner. One of the favorite 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 these steps:
Required ingredients:
Paneer cubes: 2 cups.
Tomatoes: 4 to 5.
Onions – 2
Almonds: 2 to 3
Ginger-garlic paste: 2 tsp.
Coriander powder: 1 teaspoon.
Turmeric: 14 tsp.
Red chili powder: 12 tsp.
Sugar: 1 teaspoon.
Oil: 2 to 3 tbsp.
Salt (to taste).
Recipe:
To make the Makhmali paneer, you need to soak a few almonds overnight and use fresh paneer.
Place the pan on the stove and let the oil heat up.
Cut the onions into fine pieces and fry them in the pan.
Add the ginger-garlic paste and fry it.
In the meantime, chop the tomatoes and mix them with the soaked almonds in a grinder to a fine paste.
When the onions have turned light golden brown, add the almond-tomato puree and stir well.
Add coriander powder, red chili powder and turmeric if desired and cook it well.
Once the pasta is thoroughly cooked, add a bowl of water, sugar and salt (to taste).
The gravy starts to boil; then add the paneer pieces to it and cook it well.
When the gravy starts to release oil, turn off the heat.
The kitchen is ready to serve; you can add coriander leaves to garnish or almonds and cashews to garnish. You can eat makhmali paneer with paratha, roti or naan.
