Spicy Paneer makhanwala

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

How to Make Spicy Paneer makhanwala

  • Lightly heat the butter in a non-stick kadai. Add onions and green chillies to it.
  • Saute on a low flame till the onions are pink in colour.
  • Add the tomato puree, salt and ginger-garlic paste to it.
  • Saute on a low flame for 5 mins.
  • Add red chilli powder, coriander powder and turmeric powder and saute till the oil separates.
  • Add cashewnut powder and saute for another five minutes on a low flame.
  • Add milk and a few drops of orange colour.
  • Boil it on a medium flame, stirring continuously till the gravy thickens.
  • Remove it from the stove, add the paneer pieces, kasuri methi, cloves and cardamoms to it.
  • Mix it gently and keep it covered for 10-15 mins.
  • Garnish it with finely chopped coriander leaves.
  • Serve it hot with hot phulkas and onion kachumbar.