Paneer Makhanwalla
by Amarendra Mulye
Added to 5 cookbooks
This recipe has been viewed 9625 times
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:
4Makes 3 to 4 servings
for onion-cashew paste- Heat oil and butter in a pan, add the onions and saute till it changes its colour.
- Add the cashews and saute for a minute or two.
- Allow the mixture to cool for some time.
- Add some curds, mix well and blend in a mixer to a smooth paste, adding water if required.
- Keep aside.
How to proceed- Heat oil and butter in a pan, add ginger paste, garlic paste and green chilli paste and saute for a minute.
- Add the tomato puree, mix well and saute till it starts leaving oil from the sides.
- Add the prepared onion-cashew paste, mix well and cook for 2-3 minutes.
- Add the chilli powder, turmeric powder, garam masala, salt and honey and mix well and cook for 1 minute.
- Add the dried fenugreek leaves and mix well.
- Add fresh cream and simmer for 2 minutes on medium heat.
- 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.
- Transfer it into a serving dish.
- Garnish with coriander and drizzle some fresh cream.
- 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
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