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07 December 2012,22:12 by
J.Sujatha

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PANEER MAKHMALI

Serves :
5

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cook together tomatoes, green chilies, ginger, garlic and salt with 1 cup water. Cool and blend it to a smooth puree.
  • Heat the pan and add in the tomato puree , boil it and add the lemon juice, coconut milk. Boil it for about 5 minutes.
  • Then add the paneer pieces to it, simmer until gravy turns a little thick.
  • Transfer the paneer in the serving dish.
  • Heat the pan with little ghee or oil, reduce heat and add mustard seeds and red chilies. Remove from fire and add curry leaves.
  • Pour the ghee over the paneer in the serving dish.

INGREDIENTS

  • 200 grams paneer - cut into thick triangles
  • 2 tablespoon lemon juice 
  • 100 ml coconut milk
  • 120 grams coriander and mint leaves
  • 100 grams tomatoes - chopped roughly
  • 50 grams cashew nuts 
  • 2 green chilies - chopped roughly 
  • 1 "piece ginger chopped
  • 9 flakes garlic - chopped 
  • Salt to taste

Baghar

  • 2 tablespoon ghee or Cooking oil
  • 1 teaspoon black mustard seeds 
  • 2 whole, dry red chilies 
  • 12 curry leaves

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