Paneer is something which most of the people loves it, especially, the vegetarians. During most of restaurants visits, there are few delicacies which always tops the list of menu for the order, one of them is Paneer Makhanwala. As the name indicates, Paneer Makhanwala is a rich Paneer dunked in buttered gravy of tomato cashew base. If you are calorie conscious, you might think that butter added is little more, it wouldn’t be a justice to the dish if less butter is added as it’s name itself says Makhanwala. When it comes to richness, taste and authenticity of the dish, I never compromise on addition of butter, oil or ghee to the dish coz once in a while it is absolutely fine to enjoy it.
Paneer Makhanwala is easy to cook and makes an ultimate menu for any party or occasion or weekend indulgence. The consistency and spiciness of the gravy can be adjusted according your preference. Paneer makhanwala braces any kind of parathas or naans, kulchas or pulaos dazzlingly. Let’s go through how to make this finger licking restaurant style Paneer Makhanwala at home.
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400 gms, paneer, cut in 1&1/2 inch squares
1 cup, onions, chopped
4 large tomatoes, chopped
¼ cup, cashew nuts (approx. 35 nos)
5-6 nos, garlic cloves
1 inch ginger piece
2-3 green chilies (you may add more if preferred)
4 tablespoons, tomato puree (I have used, homemade)
3/4 teaspoon, turmeric powder
2 teaspoons, chili powder (I have used Kashmiri chili powder)
1&1/2 teaspoon, coriander powder
1 teaspoon, shajeera
¼ cup, capsicum, very finely chopped
1 bay leaf
1 teaspoon, honey
1&1/2 teaspoon, kasuri methi
5 tablespoons+1tablespoon butter
¼ cup, cream
Salt to taste
Warm water as required
In a pan, melt 1 tablespoon butter
Add onions and sauté on high for couple of minutes. Add cashew nuts and cook until onions are pink
Add chopped tomatoes and cook until they are soft
Take it off the heat and cool
Grind it to fine paste.
Now, coarsely crush the garlic, ginger and green chilies together, keep it aside
In another pan, heat 5 tablespoons of butter.
Add bay leaf, shajeera and fry for few seconds
Add crushed ginger-garlic-chili paste and fry until fragrant
Add ground onion-tomato-cashew paste and mix
Add capsicum, salt, coriander powder, chili powder, turmeric powder, tomato puree and mix well
Cook until spices starts releasing fat.
Add warm water and bring it a boil
Once the gravy starts boiling add paneer cubes, cream and simmer for 3-4 minutes
Lastly, add garam masala powder, honey, crushed kasuri methi and mix
Cook for another minute or two
Paneer Makhanwala is ready to be served
Garnish with cream and serve hot with naan or parathas and Pulao.