Shall we begin? After eating this one – you will never ever try regular makhani paneer. I don’t add a lot of garam masalas or extra spices like typical recipes – just so its lighter on the stomach and to avoid acid reflux 😭🙈 May I present – Bhaang Makhani Paneer 🙂 Its simple has minimal ingredients readily available in every Indian household. Try it out. I am 10000% sure that you’ll love it as much as I do.

INGREDIENTS – (serves 6 people)

  • 2 tbsps peanut oil (or any flavorless oil)
  • 1/8th cup bhaang/hemp seeds
  • 1/4 cup filtered water to soak hemp seeds
  • 1 bay leaf
  • 1 tbsp cumin seeds
  • 1 tbsp caraway seeds
  • 2 green cardamom pods
  • 1 half red onion (or use 1 and half if you have small ones), washed, peeled and chopped in chunks
  • 2 large tomatoes, washed and chopped in chunks
  • 1/4 cup raw cashews
  • About 1 cup water + extra to adjust the consistency of the curry later
  • 2 tbsps ghee
  • 1/2 cup full fat heavy cream
  • 1/2 tsp kashmiri red chili powder
  • 2 Thai green chillies
  • 1 whole Kashmiri red chili
  • 1 teaspoon sugar (add jaggery as an alternative)
  • Salt to taste
  • 1 lbs paneer, cut in cubes
  • 1 tbsp crushed kasuri methi dried fenugreek leaves (I use Everest brand – you’ll find it in any Indian store)
  • 1/8 cup fresh chopped cilantro for garnish


Bhaang (Hemp Seeds) Mix –

  • Soak hemp seeds in water for 1-2 hours

Curry –

  • Heat oil in a deep pan over medium heat. Once the oil is warmed up add cumin seeds, cardamom, caraway seeds, and sauté for a few seconds.
  • Then add the the onions, tomatoes, whole Kashmiri chili, tomatoes, Thai green chili, cashews and some salt. Sauté them on medium flame until the tomatoes stick to the bottom. It takes about 10-15 minutes.
  • Then add 1 cup water to cool down the mix. Cool it completely before transferring it to a blender.
  • Add hemp seeds mix along with its water and this onion/tomato mix. Grind the masala to a smooth paste and set aside. I used my Nutribullet.
  • Heat the same pan, add ghee and bay leaf. Sauté until ghee melts on medium heat. 
  • Once the ghee melts, add curry paste. BE CAREFUL – THE CURRY MAY SPUTTER. Also, add some water in the blender to get all the curry mix – we want to use every last bit of it.
  • Then add the Kashmiri red chili powder, sugar, crushed kasuri methi, adjust salt per your taste and chunky paneer.
  • Mix well and boil for a 10 minutes. Add 1/4 cup water at a time if the curry is too thick
  • Lastly, add cream and combine.
  • Add in the paneer and cook for 2 to 3 minutes on medium heat. Finally add crushed kasuri methi. 
  • Garnish bhaang makhani paneer curry with cilantro and serve hot with naan or rice!
  • Bon Appetit 🎉🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



Inchin Bamboo’s copycat coins but healthy and less oil.


NOTE: I used a Kitchen Aid food chopper to finely mince all the veggies listed below. You can use a knife to finely chop – but that’ll just take more prep time.

  • 2 carrots (minced)
  • 1/4 chunk of green cabbage from that large head (minced)
  • 1/8 chunk of purple cabbage from the large head (minced)
  • 1/2 red onion (minced)
  • 5 cloves of fresh garlic (minced)
  • 2 cups of colorful bell peppers (minced)
  • 5 Thai green chillies (mined) (add more if you want to make it more spicy)
  • 1/2 tsp ginger paste
  • 1 tbsp salt
  • 1.5 cups fine almond flour (I use Kirkland)
  • 1/2 cup corn flour/starch
  • Extra Almond flour and Corn starch in case the dough gets watery
  • oil (for baking)


  • Preheat the oven at 400F and line the baking tray with parchment drizzled with oil
  • In a big bowl combine all the ingredients together and stir well to combine. Try to form a ball/coin as shown in the photo below. If the dough feels more watery add extra 1/4 cup of almond flour and stir. The longer to let the dough sit, the watery it’ll become due to the salt. So as soon as we add salt to the veggie mix – we have to work quick.

  • Line the balls/coins on baking sheet. Drizzle with some oil and bake the Manchurian balls/coins for 45 minutes – keep a check at 15 minutes interval and turn them over with a fork after 30 minutes. Its ok if its sticker breaking apart when you turn them over.
  • Once 45 minutes is done, broil them on HIGH for 3 minutes. Turn off the oven and take out the tray.
  • Let the Manchurian cool down for additional 15-20 minutes.
  • Serve with Hakka Noodles/Fried Rice/ Lettuce cups or in a Gravy. I munch on these as is.
  • Bon. Appetit. 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!