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Spicy Paneer makhanwala Recipe

Spicy Paneer makhanwala is a popular Indian Side Dish
Author :
 
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 250g - Paneer (cubed)
  • 2 tbsp - Butter
  • 1 big - Onion (grated)
  • 3 - Green chillies (slit)
  • 2 medium-sized - Tomatoes (made into puree)
  • 1.5 tsp - ginger-garlic paste
  • 1 tsp - Red Chilli powder
  • 1.5 tsp - coriander powder
  • 1/2 tsp - Turmeric powder
  • 3 tbsp - Cashew nut powder
  • 2 cups - Milk
  • few drops - Orange colour
  • 1 tsp - kasuri Methi (crushed with your fingers)
  • 3 - Cloves
  • 4 - green Cardamoms (peeled)
  • finely chopped Coriander leaves (to garnish)
  • salt to taste
  • How to Make Spicy Paneer makhanwala:

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





     

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