Paneer Makhanwala is a slightly sweet creamy dish of paneer that is rich in flavors and texture. It was first originated in the Indian subcontinent, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy . Paneer Makhanwala is one of the most common recipes of North India, it’s a perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile. Also known as Paneer Makhani, this delicious paneer dish can be served with chappati , naan or rice.
Paneer Makhanwala
My son is a vegetarian by choice, hence i make sure i provide him an adequate amount of protein through his meal. Paneer is quite often cooked in my home as we all love paneer recipes and we just don’t have to think of anything else if there’s paneer in the menu. Particularly for rice eaters like us, i try and make differnt curries made with paneer that can be enjoyed with rice. Paneer Makhanwala is a restaurant style recipe that i got to learn from a chef in my city. He was kind enough to allow me into the ndustrial kitchen to have a look on his paneer makhanwala recipe. Ever since i learned this recipe, i started making this at home often and specially when we expect guests who come over dinner at our place.
To make this easy Punajbi delicacy made with paneer cooked in makhani gravy all you have to do is : In a large pan heat 2 tablespoons of butter and bay leaf, cinnamon stick, cloves, cardamom and peppercorns. As the whole spices splutter add ginger and garlic paste and saute for a minute or two. Now add chopped cashew and poppy seeds and fry until golden and then add chopped onions and saute until translucent. Now add chopped tomatoes, mix well and cover the lid. Cook till tomatoes are soft and mushy. Turn off the flames and let the mix cool in room temperature. Once cool, pick the whole spices and discard. Collect the mix in a blender and blend to a smooth paste. In the same pan, heat 2 tablespoons of butter again and add the blended paste. Season the mix with garam masala powder, turmeric powder, red chili powder and salt. Saute for about 2 mins and add around 1/2 a cup of water and bring it to a boil. Add tomato ketchup to the curry, give a quick stir and simmer to flames. Close lid and cook for 30 minutes, till oil starts leaving the sides. Carefully open the lid and add paneer cubes into the gravy and mix gently. Cook for another two minutes. Now add fresh cream in the gravy, gently mix to combine and turn off the flames. Add crushed kasuri methi on top and serve hot.
You can find many more delicious, lip smacking Paneer Recipes in my blog. CHECK HERE!
| Prep Time | 15 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
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- 250 grams Paneer cubes
- 4 tbsp butter
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Big Onions roughly chopped
- 5 Tomatoes roughly chopped
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Tomato Ketchup
- 1 tbsp Crushed Kasuri Methi
- 4 tbsp fresh cream
- 8-10 Cashew nuts roughly chopped
- 1 tsp White Poppy Seeds (Khus Khus)
- 1 Bay leaf / Tej patta
- 1 inch Cinnamon Stick
- 2-3 Cloves
- 2 Green Cardamom
- 1/2 tsp Back pepper corns
Ingredients
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|
- In a large pan heat 2 tablespoons of butter and bay leaf, cinnamon stick, cloves, cardamom and peppercorns.
- As the whole spices splutter add ginger and garlic paste and saute for a minute or two.
- Now add chopped cashew and poppy seeds and fry until golden and then add chopped onions and saute until translucent.
- Now add chopped tomatoes, mix well and cover the lid. Cook till tomatoes are soft and mushy.
- Turn off the flames and let the mix cool in room temperature. Once cool, pick the whole spices and discard. Collect the mix in a blender and blend to a smooth paste.
- In the same pan, heat 2 tablespoons of butter again and add the blended paste. Season the mix with garam masala powder, turmeric powder, red chili powder and salt. Saute for about 2 mins and add around 1/2 a cup of water and bring it to a boil.
- Add tomato ketchup to the curry, give a quick stir and simmer to flames. Close lid and cook for 30 minutes, till oil starts leaving the sides.
- Carefully open the lid and add paneer cubes into the gravy and mix gently. Cook for another two minutes.
- Now add fresh cream in the gravy, gently mix to combine and turn off the flames. Add crushed kasuri methi on top and serve hot.
If you like this Restaurant Style Paneer Makhanwala Recipe then try making at home and share your experience with me in comments below. For more PANEER RECIPES CHECK HERE!
Love : Shaheen
