Paneer Makhanwala ( Jain Recipe)


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The paneer makhanwala is a tempting paneer or cottage cheese recipe with a typical jain touch.

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Makes 4 servings
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250 gms paneer (cottagte cheese) cubes
2 tbsp butter
1 tbsp fresh cream or malai
1 large quartered tomato
1/2 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup shredded cabbage
1 slice of bread lightly toasted and quartered
1 tbsp grated coconut
10 cashewnuts (kaju)
1 tsp whole wheat flour (gehun ka atta)
4-5 curry leaves (kadi patta)
1 tbsp finely chopped coriander (dhania) leaves
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder (haldi)
1/2 tsp sugar
salt to taste
2 tbsp oil
2 tbsp grated paneer (cottage cheese) for garnishing

  1. Heat 1 tbsp of oil in a non-stick pan, add 5 cashews and saute till they turn golden brown in colour.
  2. Drain on an absorbent paper and keep aside.
  3. Add the quartered tomato and cabbage to the same oil and saute till the cabbage turns soft.
  4. Remove from the flame, cool and blend in a mixer along with the remaining cashewnuts till smooth, using little water. Keep aside.
  5. Heat remaining oil in same pan, add the capsicum and tomatoes and saute for a minute.
  6. Add all dry masalas, grounded paste and flour (dissolved in 1 tbsp water) and mix well.
  7. Cook till the gravy turns thick and add the sugar and salt.
  8. Add paneer, fried cashews, butter, cream, mix gently.
  9. Pour into serving dish, garnish with grated paneer, coriander and serve hot.
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This recipe was contributed by Foodie #48100 on 03 Aug 2011

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1 review received for Paneer Makhanwala ( Jain Recipe)

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 Reviewed By
Foodie#453296June 20, 2011

5 stars

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Reviewed June 20, 2011by Foodie#453296

5 stars

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