Fusion Style Paneer Malai Makhani Recipe
Description
Paneer Malai Makhani is a delightful fusion recipe that combines the creamy richness of paneer with the bold flavors of South Indian and Sri Lankan spices. This recipe is perfect for quick weekday dinners or as a delicious addition to your lunchbox. The use of coconut milk and kokum lends a unique tangy and creamy twist to the traditional paneer makhani, making it an absolute crowd-pleaser.
Recipe Information
| Category | Details |
|---|---|
| Cuisine | Indian (Fusion) |
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), cubed | 200 grams |
| Onion, finely sliced | 1 medium-sized |
| Tomatoes, cut in wedges | 2 medium-sized |
| Ginger Garlic Paste | 1 teaspoon |
| Coconut Milk | 200 ml |
| Water | 1/4 cup |
| Coriander Powder (Dhania) | 1 tablespoon |
| Black Pepper Powder | 1 teaspoon |
| Red Chilli Powder (adjust to taste) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| Kokum (Malabar Tamarind), soaked | 1 piece in 2 tablespoons water |
| Coconut Oil | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | A few |
| Whole Black Peppercorns, crushed | A few |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves | A few sprigs for garnishing |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~9 g |
| Fat | ~16 g |
| Carbohydrates | ~12 g |
| Fiber | ~3 g |
| Calcium | ~180 mg |
| Iron | ~2 mg |
Instructions
Step 1: Prepare the Ingredients
Begin by gathering all the ingredients and prepping them. Cube the paneer, finely slice the onion, cut the tomatoes into wedges, and soak the kokum in 2 tablespoons of water.
Step 2: Sizzle the Spices
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add cumin seeds, fenugreek seeds, and crushed black peppercorns. Let them sizzle for about 10 seconds until aromatic. Add the curry leaves and allow them to splutter for a couple of seconds.
Step 3: Sauté the Onions
Add the sliced onions to the pan and sauté for 3-5 minutes until they turn soft and translucent. This step is crucial for the base of the dish.
Step 4: Build the Flavor Base
Add the ginger-garlic paste along with a pinch of salt and turmeric powder. Sauté until the raw smell disappears and the mixture becomes aromatic.
Step 5: Incorporate the Spices
Mix in the coriander powder, black pepper powder, and red chilli powder. Fry the spices for about 2 minutes to ensure they are well-roasted and evenly incorporated.
Step 6: Add the Tomatoes
Toss in the tomato wedges and sauté for another 2 minutes until they begin to soften. Cover the pan and cook for 1-2 minutes, allowing the tomatoes to break down and meld into the spice base.
Step 7: Add the Paneer
Carefully add the cubed paneer to the pan and gently mix to coat it with the masala. Be cautious not to break the delicate paneer cubes.
Step 8: Combine the Coconut Milk and Kokum
Pour in the coconut milk, water, and soaked kokum (along with its liquid). Adjust the salt according to taste. Stir gently, cover the pan, and simmer on low to medium heat for 3-5 minutes. This allows the flavors to meld beautifully.
Step 9: Garnish and Serve
Switch off the heat and garnish the Paneer Malai Makhani with freshly chopped coriander leaves.
Serve this delectable Paneer Malai Makhani alongside Pudina Tawa Paratha, phulkas, or pair it with an Indian-Style Black Chickpea Salad for a complete and satisfying meal.
Pro Tips for Perfect Paneer Malai Makhani
- Paneer Texture: Use fresh paneer for the best taste and texture. To keep the paneer soft, soak it in warm water for a few minutes before using.
- Adjust Spice Level: The red chilli powder can be adjusted based on your spice preference. For a milder version, use Kashmiri red chilli powder.
- Coconut Milk Consistency: If the coconut milk is thick, you can dilute it slightly with more water to achieve the desired gravy consistency.
- Substitute for Kokum: If kokum is unavailable, you can use a small piece of tamarind or a teaspoon of lime juice for the tangy flavor.
Enjoy this luscious Fusion Style Paneer Malai Makhani Recipe, and let the unique blend of spices and creamy flavors transport you to a world of culinary delight!
