Producer: Priyanka Das Editor: Aparna Singh
Paneer cubes: 2 cups Tomatoes: 4 to 5 Onions: 2 Almonds: 2 to 3 Ginger-garlic paste: 2 tsp Coriander powder: 1 tsp Turmeric: 14 tsp Red chilli powder: 12 tsp Sugar: 1 tsp Oil: 2 to 3 tbsp Salt (as per taste)
To make the makhmali paneer, you need to soak a few almonds overnight and use fresh paneer.
Put the pan on the stove and allow the oil to heat up. Chop the onions into fine pieces and fry them in the pan. Put the ginger-garlic paste in and fry it.
Meanwhile, chop the tomatoes and mix them with the soaked almonds in a grinder to make a fine paste.
When the onions turn slightly golden brown, add the almond-tomato paste to them and stir them well.
Eventually, add coriander powder, red chilli powder, and turmeric, and cook it well.
As soon as the paste is cooked well, add a bowl of water, sugar, and salt.
The gravy will start to boil; then add the paneer pieces to it and cook it well.
When the gravy starts releasing oil, turn off the flame.
Your makhmali paneer is ready to serve; you can add coriander leaves or almonds and cashew nuts to garnish. You can enjoy it with paratha, roti or naan.