Makhmali Orange Paneer
Makhmali Orange Paneer – A rich, velvety paneer curry with a refreshing citrusy twist!
Paneer is always a favorite, but this Makhmali Orange Paneer brings something a little unexpected to the table! Soft paneer cubes, fresh juicy oranges, and a creamy, aromatic gravy come together in a dish that’s as delightful to eat as it is to serve.
Ingredients
- 2 medium oranges , peeled, deseeded, and separated into segments
Gravy Base:
- 1 tbsp oil
- 2 large onions , roughly chopped
- 4 medium tomatoes , chopped
- 3 green chilies
- 4-5 cloves garlic
- 1 inch ginger
- 12-14 cashews
- 3/4 cup yogurt , beaten
- 3 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chili powder , adjust to taste
- salt
- 1 cup water
Whole Spices:
- 1 small cinnamon sticks
- 2 green cardamoms
- 1 black cardamom
- 2-3 cloves
- 8–10 black peppercorns
- 1 bay leaves
Paneer:
- 2 tsp mustard oil
- 2 tbsp butter
- 2 tsp ginger-garlic-green chilies , finely minced
- 1 medium onions , very finely chopped
- 1/4 cup green bell peppers , very finely chopped
- 2 tbsp cilantro with tender stems , finely chopped
- 2 cups paneer , cubed
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp degi mirch
Finishing:
- 2 tsp kasoori methi , crushed
- 1/2 tsp garam masala
- 1 tsp sugar , or to taste
- salt , to taste for final adjustment
- 1/4 cup cream
- cilantro , for garnish
- orange segments , for garnish
Instructions
Prepare the Gravy Base:
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Sauté the whole spices: Heat 1 tbsp oil in a heavy-bottomed pan. Add the cinnamon stick, green cardamoms, black cardamom, cloves, black peppercorns, and bay leaf. Sauté briefly until aromatic.
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Cook the onions and aromatics: Add roughly chopped onions, green chilies, garlic cloves, and ginger. Sauté on medium heat until the onions turn translucent. We want to sweat the onions nicely without browning them.
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Add cashews and tomatoes: Add the cashews, followed by chopped tomatoes and salt. Mix well and cook until the tomatoes soften and begin releasing their moisture.
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Add yogurt and spices: Lower the heat and add the beaten yogurt, coriander powder, turmeric powder, and Kashmiri red chili powder. Mix well and continue cooking until the masala is nicely roasted and the oil starts to separate.
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Simmer the masala: Add 1 cup water, cover, and cook on medium-low heat until the ingredients soften completely and the oil begins separating again.
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Blend the gravy: Allow the mixture to cool slightly. Remove the cinnamon stick, bay leaf, and black cardamom. Keep the green cardamoms in the mixture and blend everything into a smooth, velvety gravy. Adjust the consistency with a little water if needed.
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Finish the gravy base: Return the blended gravy to the pan and simmer on medium-low heat for 5–10 minutes. Our rich, creamy gravy base is ready!
Prepare the Paneer:
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Sauté the aromatics: In another pan, heat 2 tsp mustard oil until hot, then lower the heat and add 2 tbsp butter. The mustard oil adds a lovely depth of flavor to our rich, velvety gravy. Add the finely minced ginger-green chili-garlic mixture and sauté briefly until aromatic.
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Add the vegetables: Add finely chopped onions, green bell peppers, and tender cilantro stems. Sauté for 2–3 minutes until the vegetables soften slightly while retaining a little bite. This adds a lovely contrast to the smooth, velvety gravy.
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Add paneer and spices: Add paneer cubes, turmeric powder, regular red chili powder, and degi mirch. Mix well and sauté for 1–2 minutes until the paneer is nicely coated with the spices.
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Combine with the gravy: Pour in the prepared gravy and mix lightly, allowing the paneer to absorb all those wonderful flavors.
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Add finishing seasonings: Add crushed kasoori methi, garam masala, and sugar. Taste and adjust the salt and sugar as needed to balance the flavors. Mix well and let everything come together over low heat.
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Finish with cream: Add fresh cream and mix lightly until the gravy becomes rich and silky.
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Fold in the oranges: Finally, add the fresh orange segments and fold them lightly into the gravy. Avoid overcooking, as we want the oranges to retain their freshness, shape, and natural citrusy sweetness.
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Serve: Transfer to a serving bowl, garnish with fresh cilantro and orange segments, and serve warm with naan, lachha paratha, or roti.
Recipe Video
Recipe Notes
- Prepare the gravy ahead: The gravy base can be prepared 2–3 days in advance. Cool it promptly and store in an airtight container in the refrigerator. When ready to use, reheat thoroughly and simmer for 5–10 minutes before combining with the paneer.
- Perfect for party preparation: You can prepare the complete paneer gravy a day ahead, leaving out the fresh oranges. When ready to serve, reheat the gravy with paneer thoroughly, fold in the fresh orange segments, and warm for just another minute. Your dish is ready without any last-minute hassle!
- Keep a little texture: The finely chopped onions, green bell peppers, and cilantro stems are sautéed separately to give a lovely bite to the creamy gravy. Avoid overcooking them.
- Add oranges at the very end: Fresh oranges are the highlight of this recipe. Fold them in lightly just before serving so they retain their beautiful texture and refreshing citrus flavor.
- Adjust the gravy consistency: The gravy should be smooth, rich, and coating. Add a little warm water while simmering if it becomes too thick.
- Balance the flavors: Adjust the salt and sugar at the end according to the natural sweetness and tartness of your oranges. We want a lovely balance without making the gravy overly sweet.
- Choose sweet, juicy oranges: Use fresh, sweet oranges with minimal seeds and pith. Remove the seeds and excess white membrane so the orange segments blend beautifully with the gravy.