Fusion Style Paneer Malai Makhani

Name: Fusion Style Paneer Malai Makhani
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 200 g Paneer (200 grams Paneer (Homemade Cottage Cheese) cubed); 1 piece Yellow Onion (1 Onion finely sliced); 2 pieces Tomato (2 Tomatoes cut in wedges); 1 tsp Ginger Garlic Paste (1 teaspoon Ginger Garlic Paste); 200 ml Coconut Milk (200 ml Coconut milk); ¼ cup Water (1/4 cup Water); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania)); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder (dajust to taste)); 1 tsp Ground Turmeric (1/3 teaspoon Turmeric powder (Haldi)); 1 tbsp Malabar Tamarind (1 Kokum (Malabar Tamarind) soaked in 2 tablespoon water); 2 tsp Coconut Oil (2 teaspoon Coconut Oil); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 pinch Curry leaves (Curry leaves a few); 1 pinch Black Peppercorns (Whole Black Peppercorns a few, crushed); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 1 sprig Coriander Seed (Coriander (Dhania) Leaves a few sprigs for garnishing)

A fusion-style paneer curry cooked in a coconut milk-based gravy with kokum, tempered with spices, and finished with fresh coriander.

25 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Paneer200 g · 200 grams Paneer (Homemade Cottage Cheese) cubed
Yellow Onion1 piece · 1 Onion finely sliced
Tomato2 pieces · 2 Tomatoes cut in wedges
Ginger Garlic Paste1 tsp · 1 teaspoon Ginger Garlic Paste
Coconut Milk200 ml · 200 ml Coconut milk
Water¼ cup · 1/4 cup Water
Ground coriander1 tbsp · 1 tablespoon Coriander Powder (Dhania)
Black Pepper1 tsp · 1 teaspoon Black pepper powder
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder (dajust to taste)
Ground Turmeric1 tsp · 1/3 teaspoon Turmeric powder (Haldi)
Malabar Tamarind1 tbsp · 1 Kokum (Malabar Tamarind) soaked in 2 tablespoon water
Coconut Oil2 tsp · 2 teaspoon Coconut Oil
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Curry leaves1 pinch · Curry leaves a few
Black Peppercorns1 pinch · Whole Black Peppercorns a few, crushed
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Coriander Seed1 sprig · Coriander (Dhania) Leaves a few sprigs for garnishing

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Steps

1To begin making Fusion Style Paneer Malai Makhani Recipe, prep all the ingredients needed for this recipe.
2In a kadai heat coconut oil, when it is hot enough, add in the cumin seeds, fenugreek seeds and peppercorns and let them sizzle. Wait for about 10 seconds or till sizzling, and add in the curry leaves. Wait till they splutter. (takes about a couple of seconds)
3Add the onion and sauté for about 3-5 minutes till the onion is tender.
4Now add in the ginger, garlic paste, some salt and turmeric powder. Sauté till the raw smell goes and appears even.
5Now add in the coriander powder, black pepper powder and red chilli powder, continue frying for another 2 minutes or till the spices are evenly mixed.
6Add the tomatoes and fry for another 2 minutes or so, till the tomatoes are softened. Cover the skillet and cook for 1-2 minutes till tomatoes are fully cooked.
7Add the paneer(cottage cheese) cubes and mix it well but careful not to break the cubes.
8Add the kokum or kokum extract, coconut milk and water. Adjust salt. Cover the pan and simmer for about 3-5 minutes on a low medium heat.
9Switch off heat and garnish Paneer Malai Makhani with fresh coriander.
10Serve Paneer Malai Makhani Recipe with Pudina Tawa Paratha or phulkas with Indian Style Black Chickpea Salad Recipe for a complete meal.