Name: Makhmali Paneer recipe by Ashu Rana at BetterButter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Paneer 400 gms; Onion 2; Tomato 2; Ginger garlic paste 1 tsp; Cashew nut 3 tbsp; Clove 3; Blackpepper 3; Coconut milk 3 tbsp; Cardamom 2; Magaz 1 tbsp; Makhane 2 tbsp; Saunf 1 tbsp; Cinnamon 1 tsp; Salt as per taste; Sugar 1/4 tsp

Ingredients Serving: 4

Paneer 400 gms
Onion 2
Tomato 2
Ginger garlic paste 1 tsp
Cashew nut 3 tbsp
Clove 3
Blackpepper 3
Coconut milk 3 tbsp
Cardamom 2
Magaz 1 tbsp
Makhane 2 tbsp
Saunf 1 tbsp
Cinnamon 1 tsp
Salt as per taste
Sugar 1/4 tsp

Instructions

Put magaz, kaju, makhana in lukewarm water.
First cut onions into halves. Add to boiling water. Add a whole tomato into boiling water. Once it is translucent, turn off the gas and puree both separately.
Heat oil, add onion, black pepper, clove followed by tomato and ginger garlic paste.
Add puree of kaju, magaz, makhana, saunf and cinnamon powder. Let it dry.
Add in cubes of paneer to this mixture. Add water to this and simmer the flame. Add sugar to this.
Add coconut milk to the wok, continuously keep stirring. Turn off the flame as per required consistency.
Garnish with fresh coriander and pomegranate kernels.

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