Soft, fresh paneer in a smooth, “makhmali” (velvet-like) sauce is comfort food with a gourmet feel. This version leans on a vibrant coriander–mint base balanced by curd (yogurt) and light spices—perfect when you want something rich yet not heavy. Many home cooks describe Paneer Makhmali as a quick, spicy, flavour-forward curry that uses just a handful of ingredients, which keeps it weeknight-friendly without compromising on taste. For that signature green hue and fresh aroma, a touch of lemon juice and curd is used in the herby paste to keep it bright and prevent discoloration—an approach recommended in Punjabi “paneer makhmali” preparations

.On a personal note, I first tasted a green, herb-forward Paneer Makhmali during a summer potluck in Delhi—no onion-heavy base, just clean, creamy flavours and a tender, melt-in-mouth paneer texture. Ever since, I’ve preferred lightly marinated paneer seared on a hot pan for a delicate char before it goes into the sauce. That little char amplifies aroma and complexity without making the dish heavy.

Key Highlights

• Prep + cook: ~35–40 minutes


• Cuisine: North Indian, home-style restaurant quality


• Profile: Creamy, mildly spicy, herbaceous, “melt-in-mouth”


• Diet: Vegetarian; easy no onion–garlic and vrat-friendly adaptations available

Ingredients (serves 3–4)

• Paneer: 400–450 g, cut into medium cubes


• Curd (thick yogurt): ¾ cup, room temperature


• Coriander leaves: 1 packed cup


• Mint leaves: ½ packed cup


• Green chillies: 2–3, adjust to heat


• Ginger: 1-inch piece, roughly chopped


• Garlic: 3–4 cloves (optional)


• Cashews: 12–15, soaked 15 minutes (adds silkiness)


• Lemon juice: 1 tbsp (keeps the green paste fresh and vibrant)


• Spices: ½ tsp cumin seeds, ½ tsp garam masala, ½ tsp coriander powder, ¼ tsp cardamom powder, pinch kasuri methi


• Oil or ghee: 2–3 tbsp


• Salt: to taste


• Optional (for tikka-style finish): onion and capsicum squares for skewering/pan-searing

Pro tip: A short marination helps flavour penetrate and keeps paneer succulent—mix the paste and rest paneer in it briefly before cooking.

Make the Makhmali Green Base

In a grinder, blend coriander, mint, green chillies, ginger, garlic (optional), soaked cashews, lemon juice, and curd into a smooth, thick paste. The curd + lemon do double duty: they tenderize paneer later and help the herb paste stay bright green.

Taste and season with a little salt. This is your “makhmali” base—creamy and fragrant with gentle heat.

Marinate the Paneer

Transfer half of the green makhmali paste to a bowl, add the paneer cubes, and fold gently so they don’t break.

Rest for 10–15 minutes; this quick marination is enough to perfume the paneer without over-softening it.

Cook the Paneer (Light Char = More Aroma)

Heat 1–1½ tbsp oil/ghee in a wide pan over medium heat.

Place the marinated paneer cubes in a single layer; cook 3–4 minutes per side until lightly golden with faint char marks. This step mimics grill/tawa notes used in makhmali paneer/tikka styles and adds depth.

Remove paneer to a plate. Don’t over-fry—keep them soft.

Option: For a party-style presentation, you can skewer capsicum, onion, and paneer and bake/grill until just golden, 10–15 minutes, basting lightly with ghee—this is a classic makhmali tikka format.

Build the Sauce

In the same pan, add ½ tbsp oil/ghee and cumin seeds; let them crackle.

Lower heat; add the remaining makhmali paste. Cook 2–3 minutes, stirring, until glossy.

Sprinkle coriander powder, a pinch of garam masala, cardamom powder, and kasuri methi. If it’s very thick, loosen with a splash of water. Keep heat moderate so the curd doesn’t split—gentle simmering yields a smooth texture typical of makhmali gravies.

Add the seared paneer and coat well. Simmer 2 minutes so flavours meld while paneer stays tender.

Taste and balance: add salt, adjust heat with more green chilli, or lift freshness with a few drops of lemon at the end.

Why this method delivers “Makhmali” texture

• Quick marination in a curd-based paste keeps paneer moist and flavourful without making it rubbery.


• Brief pan-grill/char enhances aroma and restaurant-like appeal without heaviness.


• Lemon + curd help keep the green paste vibrant and prevent it from turning dark.


• The overall profile stays “spicy and flavourful” with few ingredients, true to commonly shared Paneer Makhmali descriptions

Variations and Regional Takes

• No onion–no garlic, vrat-friendly: Build richness with cashews, sesame seeds, milk/cream, and curd; it’s a popular festive approach that’s gentle yet indulgent.


• Makhmali Paneer (Tikka style): Skewer paneer–capsicum–onion, marinate in a curd-cream-cashew base, and cook in a tandoor/oven or on a grill pan; 10–15 minutes is typical for a tender, lightly charred finish .


• Pan-grilled makhmali: Simply marinate paneer and grill on a hot skillet, 5–7 minutes per side until golden and slightly charred—great for a drier starter version.


• Name note: Online, “Makhmali Paneer” can also refer to a smooth, creamy gravy that some cooks make tomato-forward; naming varies by region and chef. Don’t confuse it with Paneer Makhani, which is specifically a rich tomato-butter gravy in the Punjabi canon.

Serving Ideas

• Pair with naan, tawa roti, or jeera rice for a balanced plate.


• A crisp kachumber salad or cooling raita complements the herbaceous, creamy notes.


• As a starter, serve the tikka-style makhmali paneer with mint chutney and lemon wedges.

Chef Tips, Troubleshooting, and Safety

• Keep curd at room temp and cook the sauce gently to prevent splitting—low to medium heat is your friend.


• For a brighter green sauce, blend herbs with curd and add lemon juice early; avoid over-frying the paste to retain color.


• If using the skewer method, coat all pieces evenly, then bake/grill briefly; basting with a little ghee keeps them succulent.


• Pan-grilling marinated paneer on a hot surface yields a quick, golden crust that intensifies flavour without deep-frying.


• Marination time of 10–15 minutes is sufficient—longer marination can make paneer too soft to handle.