Unlock the art of crafting the ultimate makhmali chutney, a lusciously aromatic and velvety condiment that transforms any meal. Follow our detailed guide to master the intricate harmony of spices and textures, guaranteed to leave a lasting impression on your dining companions.

Enjoy pour other chutney recipes: Akhrot ki Chutney (Walnut Dip), Authentic Dhaniya Tamatar ki Chutney, Tomato Basil ki Chutney.

Ingredients

• Soaked Walnuts (akhrot) – 4 nos.
• Soaked Almond – 4 nos.
• Black Grape Raisins (Munakka) – 6 nos.
• Garlic – 5 nos.
• Green chilies – 9 nos. or as per your taste
• Coriander leaves – 100 grams
• Mint leaves – 50 grams
• Cottage cheese (Paneer) – 25 grams
• Lemon Juice – 2 tablespoons
• Mustard oil – 1 tablespoon
• Salt to taste
• Water, as needed

Method

• In a food processor, combine walnuts, almond, garlic, green chilies, coriander leaves, mint leaves, lemon juice, paneer, munakka, oil, and salt.

• Blend the ingredients until you get a coarse paste. Add a bit of water if it’s hard to blend smoothly.The consistency can be adjusted according to your preference. Taste and adjust seasoning if necessary, adding more salt or lemon juice according to your preference.

• Serve immediately with your favorite snacks, such as samosas, pakoras, or as a delightful accompaniment to grilled meats or vegetables.

Enjoy the creamy texture and burst of flavors in every bite of this makhmali chutney!

The post Makhmali Chutney appeared first on FoodFlavor.in.

So, How to make Paneer Paratha?

Paneer Paratha

Ingredients

For the Paneer filling

• Paneer (grated) – 200 Gms
• Cheese – ½ cup
• Onion (medium, chopped) – 4 tbsp
• Red chili powder – 1 tsp
• Green chilies (chopped) – 4
• Garam masala powder – 1/2 tsp
• Chat masala – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Method

For marination

Paneer Paratha Ingredient

Paneer

• In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

Paneer & Cheese Mixture

For the Dough

• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.  Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Cooking

• Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.

Paneer Paratha

• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• This will serve about 3-4 people.
• Serve with raita and coriander chutney.

If you are a Non vegetarian food lover , also try out our Chicken keema paratha recipe .

Print

Paneer Paratha

How to make Paneer Paratha. Step by step recipe for Paneer Paratha. Indian Cottage cheese Paratha recipe.

Course Main

Cuisine Indian, Punjabi Recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 -4

Author Nisha

Ingredients

For the Paneer filling

• Paneer grated – 200 Gms
• Cheese - ½ cup
• Onion medium, chopped – 4 tbsp
• Red chili powder – 1 tsp
• Green chilies chopped - 4
• Garam masala powder – 1/2 tsp
• Chat masala – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Instructions

For marination

• In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

For the Dough

• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough. Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Cooking

• Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Notes

Serving
This will serve about 3-4 people.
Serve with raita and coriander chutney.

The post Paneer Paratha appeared first on FoodFlavor.in.

Paneer Makhni

Ingredients

Paneer – 500gms
Oil – 2tbsp
Ginger paste – 1/2 tbsp
Garlic paste – 1/2tbsp
Kashmiri red chilli powder – 1 tbsp
Butter – 4 tbsp
Onion – ½ (big)
Tomato – 1 (big)
Cashewnuts – 10 – 12
Cream – 4 tbsp
Salt to taste
Garam masala powder – ½tsp
Green cardamom powder – a big pinch
Honey – ¼tsp (optional)
Saffron – a pinch
Milk – 2 tbsp

Method

1. Cut tomatoes into small quarters. Cut onion into small cubes. Cut paneer into small cube.

 
2. Heat 1tbsp oil in a pan. Add tomatoes and onion & cashewnuts. Stir 5 minutes.
3. Grind the mixture to a fine paste.
4. In another pan heat butter and 1tbsp oil in a pan. When butter get browned add ginger garlic paste, Cooked around 2-3 minutes. Add Kashmiri red chilli powder.

Paneer Makhni Ingredients

5. Strain tomatoes mixture in a pan and cook it farther. Sauté 1-2 minutes and simmer 20 minutes.
6. Add salt,garam masala powder, green cardamom powder and honey & stir well and cover and cook.
7. Add paneer and saffron milk into the gravy and stir well. Switch off flame.
8. Add cream and stir well.
9. Serve with roti and paratha.

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