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Creamy Paneer Makhanwala Recipe

Creamy Paneer Makhanwala is a popular Indian Curries
Author :
On :
Thursday, 20 October, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry / Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes

Paneer makhanwala, as the name suggests, is a creamy paneer curry made with lavish amounts of butter and cream. The recipe, as some vegetarians claim, is a heavenly delight. And why wouldn't it be with ingredients like paneer, cheese, butter and spice mix.

So without much delay, go through our complete recipe guide and know how to make it at home. The recipe is nutritious and high on protein value. The spices like cardamom, bay leaf, cinnamon and cloves will add aroma to this paneer curry and make it even more delightful when served. It tastes best with butter naan or roti.


  • 250 gms - Paneer
  • 1/2 tbsp - Cheese
  • 8-10 Cloves - Garlic
  • 1 - small piece Onion
  • 1/2 inch piece - Ginger
  • 1 - Bay Leaf
  • 1" stick - Cinnamon
  • 2 - Cloves
  • 2 - Cardamoms
  • 1 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • Salt to taste
  • 1/4 tsp - Garam Masala
  • 2 tbsp - Cream
  • 1/2 tbsp - Butter
  • Fresh Coriander leaves
  • 3 tbsp - Tomato puree
  • 1/4 tsp - Sugar
  • 1 tsp - Kasoori Methi
  • Ghee to deep fry
  • How to Make Creamy Paneer Makhanwala:

    1. Deep fry paneer in hot ghee till light golden. Keep aside.
    2. Grind the onion, ginger and garlic to a paste.
    3. Heat 1/2 tbsp. of ghee (use the one in which paneer was used) in a heavy saucepan.
    4. Add clove, bay leaf, cardamom and cinnamon. Fry for 3-4 second.
    5. Add the paste and fry till golden.
    6. Add the dry masala, sugar and tomato puree. Fry for 2 minites.
    7. Add 2 cups of water. Simmer on low flame for 7-8 minutes.
    8. Add the cream, butter, kasoori methi, paneer pieces and cook for 2 minutes till paneer softens.
    9. Transfer to a serving dish.
    10. Garnish with chopped coriander leaves and grated paneer.
    11. Serve hot with parathas or naan.


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