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paneer makhanwala recipe
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5 from 1 vote

Paneer makhanwala recipe | Restaurant style makhanwala paneer recipe

Paneer makhanwala recipe with step by step photos. Restaurant style rich and creamy paneer curry in 3 easy steps
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 453kcal
Author: Harini


  • 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


  • 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.


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


Calories: 453kcal