Fusion Model Paneer Malai Makhani Recipe by Archana’s Kitchen

To start making Fusion Model Paneer Malai Makhani Recipe, prep all of the substances wanted for this recipe.

In a kadai warmth coconut oil, when it’s sizzling sufficient, add within the cumin seeds, fenugreek seeds and peppercorns and allow them to sizzle. Look forward to about 10 seconds or until scorching, and add within the curry leaves. Wait until they splutter. (takes about a few seconds)

Add the onion and sauté for about 3-5 minutes until the onion is tender.

Now add within the ginger, garlic paste, some salt and turmeric powder. Sauté until the uncooked odor goes and seems even.

Now add within the coriander powder, black pepper powder and crimson chilli powder, proceed frying for an additional 2 minutes or until the spices are evenly blended.

Add the tomatoes and fry for an additional 2 minutes or so, until the tomatoes are softened. Cowl the skillet and cook dinner for 1-2 minutes until tomatoes are absolutely cooked. 

Add the paneer(cottage cheese) cubes and blend it effectively however cautious to not break the cubes.

Add the kokum or kokum extract, coconut milk and water. Alter salt. Cowl the pan and simmer for about 3-5 minutes on a low medium warmth. 

Change off warmth and garnish Paneer Malai Makhani with contemporary coriander. 

Serve Paneer Malai Makhani Recipe with Pudina Tawa Paratha or phulkas with Indian Model Black Chickpea Salad Recipe for an entire meal.