Paneer Makhanwala

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise 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

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Ingredients

  • 1 block (around 400g) - paneer
  • 2 tbsp - butter
  • 1 tbsp - oil
  • 1 tsp - coriander-cumin powder
  • 1/2 tsp - chilli powder
  • 1 tsp - garam masala
  • 2 tbsp - sour cream
  • 1 tbsp - kasoori methi
  • 1 tbsp - honey
  • grind together for masala with no water: 2 - onions
  • 3 - tomatoes
  • 3 - red chillies
  • 1 inch piece - ginger
  • 3 cloves - garlic
  • 2 tsp - grated coconut
  • 2 tsp - poppy seeds
  • about 10 - cashews
  • 1 stick - cinnamon
  • 4 - cloves
  • 3 - cardamom
  • 1 tsp - saunf/fennel seeds

How to Make Paneer Makhanwala

  • Cut the paneer into 1 inch pieces and shallow fry it in oil until it is light golden.
  • Grind the above mentioned masala into a smooth paste, without adding any water.
  • Heat the butter in a pan and add the ground masala.
  • Fry the masala in medium flame, until it thickens and the oil separates.
  • Now add the coriander-cumin powder, garam masala and the chilli powder.
  • Fry for 2-3 more mins.
  • Then add salt, honey, kasoori methi and the sour cream and stir well to combine.
  • Let it cook for a couple of minutes and then add the fried paneer pieces to it and let it simmer for about 5-8 mins.
  • Add some water if needed to get the right gravy consistency.
  • Remove from flame and garnish with butter.
  • Recipe courtesy: My Cooking Journey

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