Fusion Style Paneer Malai Makhani Recipe
Fusion Style Paneer Malai Makhani combines the richness of traditional Indian flavors with a twist of coconut and aromatic spices, creating a creamy, tangy dish that is perfect for a side or main course. The use of coconut oil, coconut milk, and kokum (Malabar tamarind) adds a refreshing tropical touch to this classic paneer recipe, making it a truly unique experience. Whether you’re serving it with Indian flatbreads like Pudina Tawa Paratha or phulkas, or alongside a flavorful salad, this dish is sure to delight the senses.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) – cubed | 200 grams |
| Onion – finely sliced | 1 |
| Tomatoes – cut in wedges | 2 |
| 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 | 1 teaspoon (adjust to taste) |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| Kokum (Malabar Tamarind) – soaked in 2 tablespoons water | 1 |
| Coconut Oil | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | A few sprigs |
| Whole Black Peppercorns | A few |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Coriander Leaves (Dhania) for garnishing | A few sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 9g |
| Carbohydrates | 12g |
| Fat | 16g |
| Fiber | 4g |
| Sodium | 400mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Servings
4 servings
Cuisine
Indian
Course
Side Dish
Diet
Vegetarian
Instructions
-
Prep the Ingredients:
- Begin by preparing all the ingredients. Cube the paneer (cottage cheese) and set aside.
- Slice the onion finely and cut the tomatoes into wedges. Soak the kokum in 2 tablespoons of water to extract the tangy juice.
-
Cooking the Base:
- In a kadai or large skillet, heat the coconut oil over medium heat. Once the oil is hot, add cumin seeds, fenugreek seeds, and black peppercorns. Let them sizzle for about 10 seconds.
- Add curry leaves to the pan and wait for them to splutter, which should take just a couple of seconds.
-
Sauté the Aromatics:
- Add the finely sliced onions to the pan and sauté for 3-5 minutes until the onions are soft and tender.
- Stir in the ginger garlic paste, salt, and turmeric powder. Sauté for an additional 1-2 minutes until the raw smell of the ginger and garlic disappears and the mixture becomes fragrant.
-
Spicing Up the Dish:
- Add coriander powder, black pepper powder, and red chilli powder to the pan. Continue frying for another 2 minutes to allow the spices to blend well with the onion mixture.
-
Cooking the Tomatoes:
- Add the tomato wedges to the pan and sauté for 2-3 minutes until they soften.
- Cover the skillet and cook for 1-2 minutes, allowing the tomatoes to fully cook down into the sauce.
-
Adding the Paneer:
- Gently add the cubed paneer into the pan, mixing carefully to avoid breaking the cubes. Stir well to combine the paneer with the cooked onion-tomato mixture.
-
Finishing the Dish:
- Pour in the soaked kokum juice (or the whole soaked kokum if you prefer a tangy bite) along with coconut milk and water. Adjust the salt to taste.
- Cover the pan and let the curry simmer on low to medium heat for 3-5 minutes, allowing the flavors to meld together and the paneer to absorb the rich sauce.
-
Garnishing and Serving:
- Once the curry is cooked, turn off the heat. Garnish with fresh coriander leaves for a burst of color and freshness.
- Serve the Fusion Style Paneer Malai Makhani with Pudina Tawa Paratha, phulkas, or steamed rice for a satisfying and flavorful meal. Pair it with an Indian-style Black Chickpea Salad for added texture and balance.
Additional Tips for the Perfect Fusion Paneer Malai Makhani:
- Coconut Milk: The coconut milk adds creaminess to the dish, making it rich and smooth. You can adjust the quantity of coconut milk depending on how creamy you like the curry to be.
- Kokum: The kokum not only adds a tangy flavor but also imparts a beautiful color to the dish. If you don’t have kokum, you can substitute it with a small amount of tamarind paste or lemon juice.
- Spice Adjustments: Feel free to adjust the amount of red chilli powder based on your heat preference. You can also add a pinch of garam masala at the end for an extra layer of flavor.
This Fusion Style Paneer Malai Makhani is an exceptional recipe that blends traditional Indian ingredients with a touch of tropical flair, making it a perfect dish for any occasion. Whether you’re cooking for family, guests, or just treating yourself, this creamy and flavorful curry is bound to be a hit!
