MAKHMALI MALAI PANEER
MAKHMAL is an Urdu word meaning is Velvet, soft and silk fabric; my recipe is inspired by the softness of Cottage cheese.
Malai is a Milk cream; this gravy based dish is very creamy, rich and soft in taste. Try this and enjoy the velvety texture of Makhmali Malai Paneer.
200 gm. Indian Cottage Cheese cubes
2 tbsp. Butter or clarified Butter
4 Medium sized Tomatoes, chopped
½ cup, Cashew nuts, soaked in water
4 Green Cardamoms
1tsp Cumin seeds
1tsp. Turmeric Powder
½ tsp. Red Chili Powder
2 tsp. Coriander Powder
½ tsp. Garam Masala
1tsp. Ginger paste
1 cup Milk
Salt to taste
Pinch of Sugar
2tbsp. Fresh Cream
1tbsp Fresh Coriander
Heat pan on medium high heat, add 1tbsp. Butter and cumin seeds. Add Soaked cashew nuts and chopped tomatoes, sauté. Stir and add all dry powders and ginger paste. Add 1 cup water and cover this with lid, cook this for 3-4 minutes. Remove and cool. Grind this in the blender to make smooth puree.
Heat remaining butter and add this blended puree, sauté for minutes. Add cubed cottage cheese, salt, sugar, milk and mix well. Add water if required. Cook this on low heat, till the gravy turns thick. Remove and add fresh cream. Garnish with fresh coriander and serve hot with Nan bread or Rice.