Paneer Makhanwalla

Paneer Makhanwalla

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Paneer makhanwala is a popular punjabi gravy-based dish made from butter and fresh cream. Traditionally, onions are not used in this recipe. However, i have used onions, cashews and dahi (curd) to give the gravy a velvety texture. You can serve this dish with roti, kulcha, naan or paratha and enjoy its wonderful flavour.

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Paneer Makhanwalla recipe - How to make Paneer Makhanwalla

Preparation Time:    Cooking Time:    Total Time:     Makes 3 to 4 servings


For Onion-cashew Paste
1 tsp oil
1 tsp butter
2 onions , chopped
8 to 10 cashewnuts
1 tbsp fresh curds (dahi)

Other Ingredients
250 gms paneer (cottage cheese) , cut in cubes
1/2 cup par-boiled green peas
1 tbsp oil
1 tbsp butter
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1 cup tomato puree
1/2 cup onion-cashew paste , recipe above
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tspn garam masala
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1 cup fresh cream

For Garnishing
chopped coriander (dhania)
fresh cream
for onion-cashew paste

    for onion-cashew paste
  1. Heat oil and butter in a pan, add the onions and saute till it changes its colour.
  2. Add the cashews and saute for a minute or two.
  3. Allow the mixture to cool for some time.
  4. Add some curds, mix well and blend in a mixer to a smooth paste, adding water if required.
  5. Keep aside.

How to proceed

    How to proceed
  1. Heat oil and butter in a pan, add ginger paste, garlic paste and green chilli paste and saute for a minute.
  2. Add the tomato puree, mix well and saute till it starts leaving oil from the sides.
  3. Add the prepared onion-cashew paste, mix well and cook for 2-3 minutes.
  4. Add the chilli powder, turmeric powder, garam masala, salt and honey and mix well and cook for 1 minute.
  5. Add the dried fenugreek leaves and mix well.
  6. Add fresh cream and simmer for 2 minutes on medium heat.
  7. Add paneer cubes and par-boiled green peas, cover and cook on a slow flame for 5-8 minutes so that the paneer soaks the gravy.
  8. Transfer it into a serving dish.
  9. Garnish with coriander and drizzle some fresh cream.
  10. Serve hot with indian breads like roti, naan or kulcha.

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This recipe was contributed by Amarendra Mulye on 04 Apr 2012
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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