Paneer Makhani Lajawab

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 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 Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 25 pieces - Paneer (cubed)
  • 1.5 cups - Peas, carrot, potato, corn (all together)
  • 1 tsp - Coriander powder
  • 3 tsp - Chilli powder
  • 3 tsp - Turmeric powder
  • 1 cup - Cashewnuts
  • 2 - Onions(finely chopped)
  • 1 -Tomato(chopped, seed removed)
  • 1/4 cup - Heavy cream
  • A very small stick of Cinnamon
  • Cloves
  • 3 - Bay leaves(dried)
  • 1 tsp - Fenugreek seeds
  • 2 pinches - Jeera
  • 2 - Cardamom (skinned and crushed)
  • 1 pinch - Garam masala, for garnishing

How to Make Paneer Makhani Lajawab

  • In a pan, heat oil and put jeera, bay leaves. When the jeera splutters, put the fenugreek seeds, cardamom, cloves and cinnamon. When the fenugreek seeds turn golden brown, put the tomato in.
  • Saute the tomato till it is soft. Add the cashews and saute for about 10 mins. Grind it and keep it aside.
  • Saute the onions and when they are transparent, add turmeric, coriander powder, chilli powder and some salt. Grind it along with the above paste.
  • Boil the vegetables in a pan with salt and turmeric with water almost covering the vegetables.
  • Boil the paste with 1/2 a cup of water and add the boiled vegetables to it.
  • Fry the paneer in ghee until golden brown on all the four sides. Put it in cold water for about a minute and then squeeze the water out.
  • Finally, add the paneer cubes to the boiling vegetables and the paste and let it boil in a low flame.
  • Add about half of the heavy cream while the above is boiling.
  • Turn it off and garnish it with garam masala and pour the rest of the heavy cream on top.