Makhmali Paneer Recipe

Prepare paneer

Cut paneer into 1-inch cubes if not already. Pat dry with a paper towel to remove excess moisture so the marinade adheres and the cubes char rather than steam.

In a medium bowl combine yogurt, cashew paste, ginger-garlic paste, minced green chili (if using), lemon juice, crushed kasuri methi, ground white pepper, salt and saffron with its soaking milk. Whisk until smooth and homogeneous. The marinade should be thick enough to coat the paneer without dripping.

Gently fold the paneer cubes into the marinade, ensuring each cube is evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours. Longer (up to 4 hours) will deepen flavor but handle gently to avoid breaking the cubes.

Heat 1 teaspoon of ghee or neutral oil in a small skillet over medium heat. Add the halved cashews and fry, stirring, until lightly golden and aromatic (1–2 minutes). Remove to a paper towel to drain and cool; they will crisp further as they cool.

Remove pomegranate arils from the fruit and set aside chilled or at room temperature. Keep garnishes ready before you finish cooking the paneer.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and 1/2 tablespoon ghee (or oil) until foaming. Add the lightly crushed cardamom pods and let them sizzle for 20–30 seconds to flavor the fat.

Using a slotted spoon, transfer the marinated paneer cubes to the hot skillet in a single layer, leaving excess marinade behind in the bowl. Do not overcrowd — cook in two batches if necessary. Let the cubes sear undisturbed for 2–3 minutes on the first side until edges are golden and begin to char.

Gently turn each cube and sear the remaining sides, adding remaining 1 tablespoon butter as needed between batches. Total pan time should reach 6–8 minutes for a crisp exterior and tender interior. Spoon some of the thick marinade that clings to the paneer into the pan if you want a slightly saucier finish, but avoid excess that will steam the paneer.

Sprinkle the cooked paneer with 1/2 teaspoon garam masala, the extra crushed kasuri methi and the reserved 1/4 teaspoon salt. Toss gently in the pan for 30 seconds so the spices bloom in the butter and coat the cubes. Taste and adjust seasoning.

If you want a very soft, velvety finish, lower heat to low and add a drizzle (about 2 tablespoons) of light cream; swirl for 20 seconds to glaze the paneer, then remove from heat.

Transfer the paneer to a warm serving plate, arranging the cubes as 'pillows' (slightly spaced). Scatter the fried cashews over and around the paneer.

Sprinkle the pomegranate arils over the dish for bright pops of color and acidity. Finish with microgreens or chopped coriander, and a light dusting of chili flakes if using.

Serve immediately with warm naan or roti and the optional extra cream on the side. Makhmali Paneer is best enjoyed hot with the contrast of charred edges, velvety interior and crunchy sweet-tart garnishes.