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Paneer Makhanwala

Paneer Makhanwala is a popular Indian Side Dish
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Course :
Side Dish
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Technique :
Difficulty :
Servings :
Serves 4


1 block (around 400g) - Paneer

2 tbsp - Butter

1 tbsp - oil

1 tsp - coriander-cumin powder

1/2 tsp - chilli powder

1 tsp - Garam Masala

2 tbsp - sour Cream

1 tbsp - kasoori Methi

1 tbsp - Honey

grind together for masala with no water: 2 - Onions

3 - Tomatoes

3 - Red Chillies

1 inch piece - Ginger

3 Cloves - Garlic

2 tsp - grated Coconut

2 tsp - Poppy Seeds

about 10 - cashews

1 stick - Cinnamon

4 - Cloves

3 - Cardamom

1 tsp - saunf/fennel seeds


  1. Cut the paneer into 1 inch pieces and shallow fry it in oil until it is light golden.
  2. Grind the above mentioned masala into a smooth paste, without adding any water.
  3. Heat the butter in a pan and add the ground masala.
  4. Fry the masala in medium flame, until it thickens and the oil separates.
  5. Now add the coriander-cumin powder, garam masala and the chilli powder.
  6. Fry for 2-3 more mins.
  7. Then add salt, honey, kasoori methi and the sour cream and stir well to combine.
  8. Let it cook for a couple of minutes and then add the fried paneer pieces to it and let it simmer for about 5-8 mins.
  9. Add some water if needed to get the right gravy consistency.
  10. Remove from flame and garnish with butter.
  11. Recipe courtesy: My Cooking Journey
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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