Makhmali Paneer is a rich and creamy Awadhi-style paneer curry known for its smooth texture and mild flavors. The word makhmali means "velvety," which perfectly describes the silky gravy made with melon seeds, coconut milk and aromatic spices. This vegetarian paneer curry is perfect for dinner and pairs beautifully with naan, roti or basmati rice.
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About this recipe and some memories!
Indian Cuisine is known for its thalis. All the regional thalis showcase the richness and vast varieties each state boosts. Awadhi Cuisine represents the royal kitchens of Lucknow. Its famous for its refined, aromatic and slow-cooked traditional recipes.
I love exploring the different thalis across Indian States and for the Thali theme I hosted for BM, I decided to make different thalis from different parts of India. This Makhmali Paneer was part of my Awadhi Thali, a part of Mixed North Indian Thali.
I consulted Vaishali for thali ideas and she shared her recipes she got from her mom. I made the thali on a Sunday for the vegetarians at home. However, seeing how the paneer looked, Chinnu tasted and said it was very delicious.
I shared this Makhmali Paneer as part of Pick one Protein-Rich Ingredient and sharing 3 different protein rich Paneer dishes. This creamy Makhmali Paneer was a wonderful add-on to my Awadhi Thali
Ingredients You will Need
Paneer / Cottage Cheese - I have used homemade fresh Paneer. You can use full fat milk to make the paneer for more creamy or malai taste, however, I used regular milk with less fat.
For Creamy Texture - To make this gravy very creamy, we use water melon seeds called as Magaz Tari in hindi. Along with this, we also use thick coconut milk
Other Vegetables - This would include onions, tomato puree along with ginger garlic paste.
Spice powders - Regular spices like Red Chilli powder, Coriander Powder, Garam Masala and Turmeric powder
Instructions with Step by Step Pictures
Wash and soak the Melon Seeds in enough water. Grind to a smooth paste by adding enough water. Keep it aside.
Heat oil in a nonstick pan. Saute onions, garlic, and ginger. Saute till pink.
Add melon seed paste and combine well.
Add tomato puree and all spice powders.
Saute till oil separates. Add paneer pieces.
Add coconut milk, mixing gently.
Simmer and cook for a few mins.
Serve hot with chapattis
What to Serve With this creamy paneer curry?
FAQs
Makhmali Paneer is a creamy paneer curry from Awadhi cuisine, North India. The dish is known for its delicate flavors and smooth gravy made using melon seeds or Magaz Tari, thick coconut milk and mild spices. Unlike spicy paneer curries, makhmali paneer has a subtle flavor that makes it perfect for pairing with naan, roti or rice.
Makhmali Paneer is mildly spiced. The gravy is creamy and delicate, which makes it ideal for those who prefer a rich but gentle curry.
Makhmali Paneer has a softer, more delicate gravy with very less spices used than Paneer Butter Masala. Main difference would be using melon seeds, nuts, and coconut milk in Makhmali Paneer.
Yes, depending on your recipe, the gravy can still be creamy from melon seeds, cashews, or coconut milk. Cream can be reduced or skipped if preferred.
Recipe
Makhmali Paneer Recipe - Creamy Awadhi Paneer Curry
Ingredients
- 250 gms Paneer / Cottage Cheese cut into big rectangles
- 3 tbsp Cooking Oil
- 1 cup Onions finely chopped
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 1/4 cup Melon Seeds /Magaz Tari
- 1/2 cup Tomato puree
- 1 tsp Red Chilli powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- A Pinch Turmeric powder
- 300 ml Coconut Milk
- Salt to taste
Instructions
- Wash and soak the Melon Seeds in enough water. Grind to a smooth paste by adding enough water. Keep it aside.
- Heat oil in a nonstick pan. Saute onions, garlic and ginger. Saute till pink.
- Add melon seed paste and combine well.
- Add tomato puree and all spice powders .
- Saute till oil separates. Add paneer pieces.
- Add coconut milk, mixing gently.
- Simmer and cook for a few mins.
- Serve hot with chapattis
Nutrition
Other dishes on the thali along with this were Raja Kebab, Jodhpuri Aaloo,
Nalini says
Such a creamy and flavorful paneer recipe,must be delicious with roti.The addition of coconut milk makes the curry so rich.
vaishalisabnani says
I get nostalgic when ever I make this Paneer , it takes me back to my maiden days when mom used to cook . It was pure pleasure to eat Mom’s special dishes , this one is the best . Thank you for choosing the signature dish , it is such a delicious paneer .
Varada says
I loved the creamy look of the gravy. Can imagine the awesome flavor of the melon seeds. Bookmarked
Gayathri Kumar says
Making a creamy curry with melon seeds is something I haven't tried yet. The paneer looks awesome and being Vaishali's recipe, I know it is absolutely yum too..
Priya Suresh says
I always looks for different dishes with paneer and this Makhmali paneer looks absolutely lipsmacking Valli. Just want some rotis to enjoy this ultimate dish.
Rafeeda - The Big Sweet Tooth says
Such an interesting gravy... always you hear creaminess coming from cashews, but sure these seeds are a much more healthier version to bring creaminess to this delicious looking platter of paneer...
Sandhiya says
Making curries with melon seed is interesting, never tried or tasted it before. It looks so creamy and must be delicious with roti. Yummy!!
sushma says
Paneer curry looks creamy and yummy. This is one dish which I make alteast once a week.
Harini says
Very interesting use of melon seeds and coconut milk for the gravy. Love the texture of the gravy. I have come across a few recipes with melon seeds and to think I have never used it in my kitchen, makes me roll my eyes:)
Renu Agrawal Dongre says
A different way of cooking this with melon seeds. It must have definitely added the creaminess to it, and not to mention the nutrition value. My mother till date cleans , deseed and store the melon seeds.
Pavani says
That is such a delicious paneer recipe Valli. Ground melon seeds must have added nice creaminess to the dish. I haven't used melon seeds before, will have to look for them in the grocery store.
Padmajha PJ says
Somehow I was under the impression that this dish was really elaborate.Seeing the method , I definitely need it make it.And Vaishali's blog is really a treasure trove, right!!!