Spicy Paneer makhanwala

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Undhiyu, Best Keto Oven Roasted Vegetables, Easy Taiwanese Hamburgers

Rate This Recipe


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.