Paneer makhanwala recipe | Restaurant style makhanwala paneer recipe

Paneer makhanwala recipe with step by step photos. Sharing a very easy and rich recipe for restaurant style paneer makhanwala. Paner makhanwala is a rich tomato based curry with soft cubes of paneer. Paneer makhanwala is similar to paneer butter masala but more easy to make.

Paneer makhanwala is a very rich curry with cream, cashews n all. The flavor comes from onion, cumin seeds and more spices. To make paneer makhanwala recipe homemade paneer works best. Store bought paneer can also be used but make sure to thaw the paneer and keep it in hot water until use.

Serve paneer makhanwala hot with naan,, tandoori roti, dhaba naan etc.

Here is how to make paneer makhanwala recipe with step by step photos.

If you are looking for more paneer recipes do check paneer lababdar, palak paneer, paneer korma recipes

Step by step paneer makhanwala recipe.

1. Take cubed onion, tomatoes, cashews, peeled ginger, green chili, cardamom, cloves, garlic, cumin seeds and pepper corns in a mixer jar. Add some water and grind to a fine paste.

2.Heat 2 tablespoons butter in a pan. Add a bay leaf and saute for 1 minute. Add the ground tomato paste, chili powder, turmric powder. Mix well and saute we. Cook till the fat is released from sides.

3. Add 1 1/2 cup water and season with salt. Cover and cook till the gravy thickens and reaches desired consistency.

4. Add cubed paneer and simmer for 5 minutes. Garnish with cream, kasuri methi and serve paneer makhanwala hot.

Paneer makhanwala recipe card below:

Paneer makhanwala recipe | Restaurant style makhanwala paneer recipe

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Harini

Paneer makhanwala recipe with step by step photos. Restaurant style rich and creamy paneer curry in 3 easy steps

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 453 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 200 grams cubes paneer
• ▢ 1 bay leaf
• ▢ 2 tablespoons fresh cream
• ▢ 2 tablespoons butter
• ▢ For curry paste
• ▢ 2 medium sized onions cubed
• ▢ 3 large tomatoes cubed
• ▢ 15 cashews
• ▢ 3 green chilies
• ▢ 1/2 teaspoon peppercorns
• ▢ 1 teaspoon cumin seeds
• ▢ 2 cloves
• ▢ 2 cardamom
• ▢ 1 small piece ginger
• ▢ 2-3 cloves garlic

Instructions

 

• Take cubed onion, tomatoes, cashews, peeled ginger, green chili, cardamom, cloves, garlic, cumin seeds and pepper corns in a mixer jar. Add some water and grind to a fine paste.
• Heat 2 tablespoons butter in a pan. Add a bay leaf and saute for 1 minute. Add the ground tomato paste, chili powder, turmric powder. Mix well and saute we. Cook till the fat is released from sides.
• Add 1 1/2 cup water and season with salt. Cover and cook till the gravy thickens and reache desired consistency.
• Add cubed paneer and simmer for 5 minutes. Garnish with cream, kasuri methi and serve paneer makhanwala hot.

Notes

1. You can leave out cashews and cream for a low fat version
2. Cook the spice paste well until raw smell goes off

Nutrition

Calories: 453kcal

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