Makhmali Paneer Recipe

Prepare paneer

Cut the paneer into 20–24 even bite-sized cubes or slightly larger 2.5 cm (1 inch) pillows. Pat dry on paper towels to remove surface moisture so the marinade adheres.

In a mixing bowl combine 3 tbs yogurt, 2 tbs heavy cream, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp crushed kasuri methi, 1 tsp each ground coriander and ground cumin, 1 tsp Kashmiri chili powder, 1/4 tsp turmeric, 1 tsp salt, 1 tsp lemon juice and 1 tbs gram (besan) flour. Whisk to a smooth paste.

Add the paneer cubes to the marinade and gently fold so each piece is coated. Cover and refrigerate for at least 30 minutes, up to 2 hours. The gram flour helps create a slight crust when charred; the yogurt and cream give the velvety texture.

If using skewers, thread marinated paneer onto soaked wooden or metal skewers (2–3 cubes per skewer) for easier grilling. Brush the paneer lightly with 2 tsp vegetable oil before cooking.

Heat a heavy nonstick skillet or cast-iron pan over medium-high heat until hot. Add a little oil or brush the pan. Place marinated paneer pieces in a single layer, leaving space between, and sear without moving for 2–3 minutes until golden and charred edges form. Flip and sear the other sides for 2 minutes. Work in batches if needed. Remove seared paneer to a plate and keep warm.

Lower heat to medium and in the same pan add 2 tbs unsalted butter. Add 1/2 cup finely grated onion and sauté gently for 6–8 minutes until very soft and slightly caramelized, scraping up any browned bits from the pan — these add flavor.

Stir in 3 tbs tomato purée and cook 1–2 minutes to remove rawness. Add 2 tbs reserved cooking water (or plain water) to deglaze and loosen the mixture.

Reduce heat to low and whisk in 1/4 cup heavy cream and 2 tbs milk. Add 1/2 tsp salt, 1/2 tsp sugar or honey, and a pinch of ground white pepper. Simmer gently for 2–3 minutes until the sauce is silky and slightly thickened. Taste and adjust seasoning — it should be mild, slightly sweet, and creamy (makhmali).

Return the seared paneer to the pan, nestling the pieces into the sauce. Warm through on low for 2–3 minutes, spooning sauce over the paneer so each pillow is coated. Do not boil — keep it gentle to maintain creaminess.

While paneer is warming, heat 1 tsp ghee or neutral oil in a small skillet over medium heat. Add 1 tbs halved raw cashews and fry, stirring, until golden and fragrant, about 1–2 minutes. Remove to paper towel to drain.

Plate the paneer pillows in the velvety sauce. Sprinkle fried cashews and 3 tbs pomegranate seeds evenly over the top. Scatter 1 tbs finely chopped cilantro and a light pinch (1/4 tsp) of mild chili flakes if using for color and subtle heat.

Serve immediately with warm naan, paratha or steamed basmati rice. Recommend serving 1–2 pieces per person as an appetizer or 3–4 pieces as a main accompaniment.