Navratri creamy indulgence: Delicious paneer makhmali recipe
Navratri, a spirited nine-night festival celebrated with devout enthusiasm, leads to a delectable culinary adventure, blending tradition and taste. As fasting and spiritual renewal define this period, vegetarian cuisine takes the spotlight, showcasing a diverse array of dishes that challenge flavor boundaries. Vijay Pandey, corporate chef of Rebel Foods, shares an exquisite paneer recipe to elevate your festive feast.
Ingredients needed to prepare paneer makhmali
Two tablespoons cooking oil, one green chili, two Bydegi whole red chilies, one teaspoon ginger paste, one tablespoon grated lauki, two ripe tomatoes, five cashew nuts, rock salt to taste, half a teaspoon chili powder, half a teaspoon cumin powder, one teaspoon garam masala, one tablespoon cream, one tablespoon mawa, one teaspoon unsalted white butter, 300 grams paneer cubes, and fresh coriander.
Step 1: Begin cooking
Heat some oil in a handi or deep cooking pot. Add the green and Bydegi whole red chilies and saute until they begin to splutter. Then, introduce the grated lauki and saute it until it takes on a light brown hue and releases a cooked aroma. Add ginger paste, and continue to saute until the raw aroma of the ginger dissipates.
Step 2: Prepare the base
Add the diced tomatoes and saute them until they become mashed and are thoroughly cooked. To create the base for your dish, pour some water, add salt, and the cashews. Allow this mixture to simmer for about 10 minutes, letting the flavors meld, and continue until you notice the oil starting to rise to the top, indicating a rich and well-cooked base.
Step 3: Make the gravy
Turn off the heat, and once the mixture has cooled down, blend it into a luscious gravy. Strain it to ensure a silky texture. In another handi, heat the remaining oil and add the blended gravy along with the powdered spices and chili powder. Cook the mixture until the oil begins to separate and float on top, creating a beautifully layered flavor profile.
Step 4: Add the hero ingredient
To enhance the richness and texture of the dish, add butter, grated mawa, fresh cream, and fresh coriander, blending them seamlessly into the gravy. Then, gently add the diced paneer and allow the gravy to come to a boil, letting the flavors intermingle. After five minutes, turn off the heat and your delicious paneer makhmali is ready to serve.
