Spicy Paneer makhanwala

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 ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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

  • 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.

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