Paneer Makhmali


Paneer – 200 gm

Tomatoes, chopped  – 4 nos

Green chillies, chopped  – 2 nos

Garlic chopped  – 8 – 10 flakes

Ginger chopped   – 1 1/2 inch piece

Kashmiri chilli powder – 2 tsp

Coconut milk  – 1/2 cup

Sugar  – 1/2 tsp

Salt to taste

Ghee or oil  – 2 tbsp

Mustard seeds  – 1 tsp

Dry red chillies  – 2 Nos.

Curry leaves


Cut paneer into cubes. 

Chop the tomatoes and green chillies, 

In a pressure cooker boil together tomatoes, green chillies, ginger, garlic, and Kashmiri red chilli powder with 1 cup water on high flame to give 2 whistles. When the pressure is released and it is cold, puree them in a blender. 
Put the tomato puree back in the pressure cooker, boil it, then add the coconut milk to it. Boil it.

Add the paneer pieces to it. Simmer for 4-5 minutes till gravy turns a little thick. Add sugar. Switch off the stove.

Heat 2 tbsp oil in a pan. Splutter mustard seeds and whole dried red chillies and curry leaves,  Pour this over the curry. 

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