Makhani Paneer

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 250 g - firm paneer
  • 2 tbsp - butter
  • 1 tbsp - cream or malai
  • 1 - large tomato, quartered
  • 1 - medium tomato, finely chopped
  • 1 - small capsicum, finely chopped
  • 1/4 cup - cabbage, shred coarsely
  • 1 slice - bread toasted, lightly & quartered
  • 1 tbsp - coconut grated
  • 10 - cashews
  • 1 tsp - wheat flour
  • 1 stalk - curry leaves
  • 1 tbsp - coriander leaves finely chopped
  • 1 tsp - red chilli powder
  • 1/2 tsp - coriander seed powder
  • 1/4 tsp - garam masala powder
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - sugar
  • 2 tbsp - oil
  • salt

How to Make Makhani Paneer

  • Grate 2 tbsp paneer, keep aside for garnishing
  • Chop remaining paneer into thick cubes.
  • Heat one tbsp oil in a heavy frying pan.
  • Lightly fry 5 cashews, drain, keep aside.
  • Add quartered tomato, cabbage, to same oil.
  • Stir fry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
  • Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
  • Heat remaining oil in same pan.
  • Add chopped capsicum and tomato, stir fry for a minute.
  • Add all dry masalas, ground paste, flour (dissolved in 1 tbsp water).
  • Cook till gravy is thick, add sugar and salt.
  • Add paneer pieces, fried cashews, butter, cream, mix gently.
  • Pour into serving dish, garnish with grated paneer, coriander.
  • Serve hot with rotis, parathas or even soft slices of fresh bread.

EXPLORE CATEGORIES