Name: Makhmali panner in thandai gravy recipe by Nidhi Bansal at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: For thandai powder:-; 2tbsp whole green cardamom; 1tbsp fennel; 2tbsp badam; 2tbsp cashew; 1tbsp pista; 1tbsp poppy seeds; 2tbsp black pepper corn; 1tbsp melon seeds; few kesar strands; FOR GRAVY:-; Salt to taste; 1tbsp Oil; 2 big onion chopped; 1/2tsp jeera; 1 tsp dhania powder; 1 glass milk; 150 gm paneer

ABOUT Makhmali panner in thandai gravy RECIPE

Different style of gravy .but really tasty

Ingredients Serving: 2

For thandai powder:-
2tbsp whole green cardamom
1tbsp fennel
2tbsp badam
2tbsp cashew
1tbsp pista
1tbsp poppy seeds
2tbsp black pepper corn
1tbsp melon seeds
few kesar strands
FOR GRAVY:-
Salt to taste
1tbsp Oil
2 big onion chopped
1/2tsp jeera
1 tsp dhania powder
1 glass milk
150 gm paneer

Instructions

Firstly grind the whole masala's for thandai powder.
Take a pan add oil and let heat it.add jeera ,add bayleaf ,when crackle it add chopped onion and saute it
Take a bowl add 2tbsp thandai powder ,add salt, dhaniya powder,add kesar strands, add 2tbsp milk and mix it well.
Add milk mixture in pan n mix it well. Cook 2 min.
Now add remaining milk and panner cubes cover with lid and cook 5-6 min on slow flame and balance the taste.
This gravy is slightly sweet ,serve with onion naan or kulcha
U can save the thandai powder. U can use any purpose

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