To start making the Bread Recipe Malai Makhani, prepare all the ingredients necessary for this recipe.
In a Kadai hot coconut oil, when it is quite hot, add cumin seeds, the Greek hay seeds and pepper grains and let them shine. Wait about 10 seconds or until it sideways and add the curry leaves. Wait for them to match. (requires about a couple of seconds)
Add the onion and brown for about 3-5 minutes until the onion is tender.
Now add the ginger, garlic paste, a little salt and turmeric powder. Go up to when the raw smell does not go and also appears.
Now add the coriander powder, the black pepper powder and the red chilli pepper powder, continue to fry for another 2 minutes or until the spices are uniformly mixed.
Add the tomatoes and fry for another 2 minutes, until the tomatoes are softened. Cover the pan and cook for 1-2 minutes until the tomatoes are completely cooked.
Add the cubes of bread (cottage cheese) and mix it well but careful not to break the cubes.
Add the Kokum or Kokum extract, coconut milk and water. Season the salt. Cover the pan and cook over low heat for about 3-5 minutes over medium low heat.
Turn off the heat and side dish Paneer Malai Makhani with fresh coriander.
Serve the recipe of Paneer Malai Makhani with TAWA PARATHA or Phulka Puina with Indian -style black chickpea salad for a full meal.
