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Paneer Makhanwala recipe, Paneer Butter Masala Subzi Recipe, Veg

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Tarla Dalal

08 May, 2024

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Paneer Makhanwala recipe, Paneer Butter Masala Subzi Recipe, Veg

पनीर मक्खनवाला रेसिपी - हिन्दी में पढ़ें (Paneer Makhanwala in Hindi)

Table of Content

About Paneer Makhanwala

Ingredients

Methods

Like paneer makhanwala recipe

What is paneer makhanwala made of?

How to make the masala paste

How to saut? paneer

How to proceed to make paneer makhanwala

Pro tips to make paneer makhanwala

Nutrient values

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.

Paneer Makhanwala recipe - How to make Paneer Makhanwala

Ingredients

For Saut?ing Paneer

2 cups paneer (cottage cheese) cubes

1/4 tsp turmeric powder (haldi)

1/4 tsp chilli powder

To Blend Into Smooth Paste

1 cup roughly chopped onion

1 1/2 cups roughly chopped tomato

2 soaked dry Kashmiri red chilli , broken into pieces

1 tbsp soaked cashew nuts (kaju)

2 tbsp chopped coriander (dhania) stem

10 to 12 garlic (lehsun) cloves

1 tsp chopped ginger (adrak)

1 tsp chopped green chillies

Other Ingredients

2 tbsp oil

3 tbsp butter

1 bay leaf (tejpatta)

1 green cardamom (elaichi)

1 black cardamom (badi elaichi)

1 small cinnamon (dalchini)

1/2 tsp cumin seeds (jeera)

1 tbsp finely chopped garlic (lehsun)

1 tsp finely chopped green chillies

1/2 cup finely chopped onion

1/2 tbsp Kashmiri red chilli powder

1 tsp chilli powder

2 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 tbsp dried fenugreek leaves (kasuri methi)

salt to taste

1/2 tsp sugar

2 tbsp fresh cream

1 tbsp finely chopped coriander (dhania)

Method

For paneer makhanwala

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

Paneer Makhanwala recipe, Paneer Butter Masala Subzi Recipe, Veg Video by Tarla Dalal

Paneer Makhanwala recipe with step by step photos

like paneer makhanwala recipe

1. paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | then do try other paneer recipes also:
  - kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi |
  - paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style |

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 saut? 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.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	428 cal
Protein	11.9 g
Carbohydrates	16.8 g
Fiber	1.8 g
Fat	34.8 g
Cholesterol	22.5 mg
Sodium	88.6 mg

Click here to view Calories for Paneer Makhanwala

The Nutrient info is complete

Your Rating*

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shreya_the foodie

June 9, 2021, 2:48 p.m.

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

Manali Gawad

Oct. 1, 2020, 10:54 a.m.

Simple and tastes good.

Tarla Dalal

Oct. 1, 2020, 10:54 a.m.

Thanks for the feedback !!! keep reviewing recipes you loved.

Ranjit

Feb. 27, 2020, 3:17 p.m.

Tarla Dalal

Feb. 27, 2020, 3:17 p.m.

Ranjit thanks for the feedback !!! keep reviewing recipes, articles you loved.

mynishi

Oct. 25, 2019, 12:18 p.m.

Easy to prepared and yummy.

Kaneez fatma Shaikh

Oct. 8, 2018, 9:08 a.m.

Foodie #644376

Jan. 14, 2016, 12:08 p.m.

Tarla Dalal

Jan. 14, 2016, 12:08 p.m.

We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

Krupali Shukla

Dec. 26, 2015, 10:48 p.m.

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.