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paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala |


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Paneer Makhanwala

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images.

paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala |

paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness.

It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer.

Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy.

Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris.

pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour.

Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

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Paneer Makhanwala recipe - How to make Paneer Makhanwala

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Method

For paneer makhanwala
    For paneer makhanwala
  1. To make paneer makhanwala, heat 1 tbsp oil and 1 tbsp butter in a broad non stick pan, add the paneer cubes, turmeric and chilli powder.
  2. Gently mix and cook on medium flame for 3 to 4 minutes, until light golden brown from all the sides. Keep aside.
  3. In a deep pan, heat the remaining oil and butter, add bayleaf, green cardamom, black cardamom, cinnamon and cumin seeds. Mix well.
  4. Add garlic and green chillies, sauté on medium flame for a minute.
  5. Add onions and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the prepared paste, fried paneer cubes, kasuri methi, salt, fresh cream and ½ cup hot water.
  7. Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  8. Serve paneer makhanwala hot garnished with coriander.

Paneer Makhanwala Video by Tarla Dalal

Paneer Makhanwala recipe with step by step photos

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  1. paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | then do try other paneer recipes also:

what is paneer makhanwala made of?
  1. See the below image of list of ingredients for making paneer makhanwala.

how to make the masala paste
  1. In a mixer jar, add 1 cup roughly chopped onions.
  2. Add 1½ cups roughly chopped tomatoes. Tomatoes form the primary base of the gravy, providing it with volume and a smooth, velvety texture.
  3. Add 2 soaked dry kashmiri red chillies, broken into pieces. They are not soo spicy but adds a beautiful colour to the gravy.
  4. Add 1 tbsp soaked cashew nuts (kaju). Soaked cashews act as a natural thickener, contributing to a richer and more satisfying gravy consistency.
  5. Add 2 tbsp chopped coriander stem. The stems contribute a delicate grassy and herbal note that adds another layer of complexity to the gravy's aroma and taste.
  6. Add 10 to 12 garlic (lehsun) cloves. Garlic contribute a pungent and a good aroma that blends beautifully with the spices and tomato base.
  7. Add 1 tsp chopped ginger (adrak). 
  8. Add 1 tsp chopped green chillies. Adds a spicy kick to the gravy.
  9. Blend into a smooth paste.

how to sauté paneer
  1. To make paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | heat 1 tbsp oil, in a broad nonstick pan.
  2. Add 1 tbsp butter. Butter plays a starring role, contributing to the dish's name ("makhan" translates to butter) and influencing its flavor, texture, and overall appeal.
  3. Add 2 cups paneer (cottage cheese) cubes. 
  4. Add ¼ tsp turmeric powder (haldi). 
  5. Add ¼ tsp chilli powder.
  6. Gently mix and cook on medium flame for 3 to 4 minutes, until light golden brown from all the sides. Keep aside.

how to proceed to make paneer makhanwala
  1. In a deep pan, heat the remaining 1 tbsp oil.
  2. Add 3 tbsp butter. You can also use ghee to make this recipe.
  3. Add 1 bay leaf (tejpatta). 
  4. Add 1 cardamom (elaichi). Whole spices play a subtle yet significant role in elevating the aroma, flavor profile, and even the visual appeal of paneer makhanwala.
  5. Add 1 black cardamom (badi elaichi).
  6. Add 1 small cinnamon (dalchini).
  7. Add ½ tsp cumin seeds (jeera). Mix well.
  8. Add 1 tbsp finely chopped garlic (lehsun).
  9. Add 1 tsp finely chopped green chillies. 
  10. Sauté on medium flame for a minute.
  11. Add ½ cup finely chopped onions.
  12. Cook on medium flame for 2 to 3 minutes, while stirring occasionally.
  13. add 1/2 tbsp kashmiri red chilli powder.
  14. Add 1 tsp chilli powder.
  15. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
  16. Sauté on medium flame for a minute.
  17. Add the prepared paste.
  18. Sauté on medium flame for a minute.
  19. Add fried paneer cubes.
  20. Add ½ tbsp dried fenugreek leaves (kasuri methi). Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy.
  21. Add salt to taste.
  22. Add 2 tbsp fresh cream. Its fat content adds a silky smooth texture and extra richness to the gravy.
  23. Add ½ cup hot water.
  24. Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  25. Serve paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | hot garnished with coriander.

pro tips to make paneer makhanwala
  1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer.
  2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy.
  3. You can add little sugar to the gravy to balance out all the flavour.
  4. Add 2 soaked dry kashmiri red chillies, broken into pieces. They are not soo spicy but adds a beautiful colour to the gravy.
  5. Add 2 tbsp chopped coriander stem. The stems contribute a delicate grassy and herbal note that adds another layer of complexity to the gravy's aroma and taste.

RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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Reviews

Paneer Makhanwala
5
 on 08 Sep 20 12:44 PM


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| Hide Replies
Tarla Dalal    Ranjit thanks for the feedback !!! keep reviewing recipes, articles you loved.
Reply
12 Sep 20 05:07 PM
Paneer Makhanwala
3
 on 08 Jul 20 07:52 PM


Simple and tastes good.
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| Hide Replies
Tarla Dalal    Thanks for the feedback !!! keep reviewing recipes you loved.
Reply
11 Jul 20 01:06 PM
Paneer Makhanwala
5
 on 24 May 17 10:59 AM


Reply
Paneer Makhanwala
5
Aussie Girl
 on 29 Apr 17 06:25 AM


Such a simple and delicious recipe! Thanks!!
Reply
Paneer Makhanwala
5
Foodie #644376
 on 08 Nov 15 04:41 AM


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| Hide Replies
Tarla Dalal    We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
09 Nov 15 03:48 PM
Paneer Makhanwala
5
Krupali Shukla
 on 01 Aug 15 04:23 PM


Paneer Makhanwala always looks very attractive with its red gravy and i didn''t expect it will come out so good when i will make this at home. I made this recipe and it looked very attractive and so delicious was its taste. it s not so quick but not even very lengthy. If in just a few minutes, you can get such a tasty subzi then you should definitely not miss this.
Reply
Paneer Makhanwala
5
mynishi
 on 07 Sep 14 04:28 PM


Easy to prepared and yummy.
Reply
Paneer Makhanwala
5
shreya_the foodie
 on 09 Oct 12 09:39 AM


Cottage cheese delicately simmered in a onion and tomato gravy. Non spicy and kids love it. Quick to make.
Reply