Makhmali Paneer Recipe

Prepare paneer

Cut the paneer into 1-inch thick cubes or slightly rounded pillows (about 16 pieces from 500 g). If the paneer is very fresh and moist, pat gently with paper towel so it holds shape without drying it out.

Make marinade

In a bowl, combine yogurt, gram flour, ginger-garlic paste, chopped green chili, crushed kasoori methi, mild chili powder, ground coriander, ground cumin, garam masala, salt, lemon juice and 2 tsp vegetable oil. Whisk until smooth and slightly thick. The gram flour helps bind the marinade and keeps it from separating.

Marinate paneer

Add paneer cubes to the marinade and gently toss to coat each piece without breaking. Cover and refrigerate for at least 30 minutes, up to 2 hours. If short on time, 15–20 minutes at room temperature is acceptable.

Choose cooking method: You can char the marinated paneer under a hot broiler, on a hot cast-iron skillet/griddle, or on a grill for best smoky flavor. Preheat broiler or grill to high, or heat a heavy skillet over medium-high heat with a thin film of oil.

Skillet/griddle method

If using a skillet: add 1 tsp oil to the hot pan. Place marinated paneer pieces in a single layer (wipe excess marinade if it threatens to burn). Cook undisturbed 2–3 minutes until deep golden and charred spots form, then flip and cook 1.5–2 minutes more. Baste lightly with a little oil or melted butter for gloss. Reduce heat if marinade starts to burn — you want color, not blackening.

Broiler/grill method

If using a broiler: arrange marinated paneer on a foil-lined tray, brush sparingly with oil, and broil 3–5 minutes per side until charred edges appear. For grill: oil grates, place paneer on skewers or directly, and char 2–4 minutes per side over high heat.

Toast cashews

While paneer cooks, heat 2 tsp ghee or neutral oil in a small skillet over medium heat. Add cashews and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove immediately to a plate to avoid over-browning. Lightly pinch or roughly chop half of them for texture contrast; keep a few whole for garnish.

Combine and glaze

Transfer the charred paneer to a warm serving plate. If using, drizzle 2 tbsp light cream over the warm paneer and gently toss to coat for an extra velvety finish. Sprinkle the toasted cashew pieces and whole cashews over the paneer. Add pomegranate seeds evenly across the dish for bright pops of flavor and color. Scatter chopped cilantro on top and season lightly with the remaining 1/4 tsp salt if needed. Finish with an optional 1 tsp melted butter brushed over the top for gloss.

Rest briefly and serve

Let the assembled dish rest 2–3 minutes so flavors settle, then serve warm with lemon wedges and naan or roti on the side.