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Paneer Makhani Lajawab Recipe

Paneer Makhani Lajawab is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 25 pieces - Paneer (cubed)
  • 1.5 cups - Peas, carrot, potato, Corn (all together)
  • 1 tsp - Coriander powder
  • 3 tsp - Chilli powder
  • 3 tsp - Turmeric powder
  • 1 cup - Cashewnuts
  • 2 - Onions(finely chopped)
  • 1 -Tomato(chopped, seed removed)
  • 1/4 cup - Heavy Cream
  • A very small stick of Cinnamon
  • Cloves
  • 3 - Bay leaves(dried)
  • 1 tsp - Fenugreek seeds
  • 2 pinches - Jeera
  • 2 - Cardamom (skinned and crushed)
  • 1 pinch - Garam masala, for garnishing
  • How to Make Paneer Makhani Lajawab:

    1. In a pan, heat oil and put jeera, bay leaves. When the jeera splutters, put the fenugreek seeds, cardamom, cloves and cinnamon. When the fenugreek seeds turn golden brown, put the tomato in.
    2. Saute the tomato till it is soft. Add the cashews and saute for about 10 mins. Grind it and keep it aside.
    3. Saute the onions and when they are transparent, add turmeric, coriander powder, chilli powder and some salt. Grind it along with the above paste.
    4. Boil the vegetables in a pan with salt and turmeric with water almost covering the vegetables.
    5. Boil the paste with 1/2 a cup of water and add the boiled vegetables to it.
    6. Fry the paneer in ghee until golden brown on all the four sides. Put it in cold water for about a minute and then squeeze the water out.
    7. Finally, add the paneer cubes to the boiling vegetables and the paste and let it boil in a low flame.
    8. Add about half of the heavy cream while the above is boiling.
    9. Turn it off and garnish it with garam masala and pour the rest of the heavy cream on top.


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