paneer makhanwala recipe, how to make paneer makhanwala recipe

paneer makhanwala restaurant style

paneer makhanwala recipe – paneer or cottage cubes in a buttery, creamy, tangy and mildly sweet sauce. this paneer makhanwala recipe has restaurant like flavors and taste.

the recipe is a variation of paneer butter masala and paneer makhani. basically makhani gravy is added in all three. so some people say paneer makhani and paneer makhanwala is same recipe and some say paneer makhani and paneer buter masala are same. all this confusion is because of similar gravy and the butter (makhan) which goes in the preparation of these recipes.

i won’t go into this discussion because at the end what matters is the taste. basically all three recipes taste awesome. generally the makhani gravy does not have onion. however, in this recipe, i have added onion along with some whole spices. if you like creamy buttery taste in a paneer dish then you will love this recipe.

paneer makhanwala recipe

the method to make paneer makhanwala is similar to my shahi paneer recipe except for the ingredients added. this is a rich curry and so is very filling. along with the butter and cream i have also added cashews. a good paneer recipe when you have guests at home or to make during a festival or celebration. i made this dish for my parents who have currently visited us.

paneer makhanwala is often seen in the restaurant menus. many years back this dish along with chilli paneer would be mine and my sister’s choice of paneer dish in any restaurant.

paneer makhanwala is best served with naan or tandoori rotis. next best is to serve with chapatis or phulkas.

lets start step by step paneer makhanwala recip:

1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamom with 1 cup water.

mix paneer makhanwala ingredients

2. cook everything til the tomatoes and onions soften without a lid. allow this mixture to cool. about 14 to 15 minutes on a medium flame.

cook tomatoes and onions - making paneer makhanwala

3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well to a smooth paste. add water if required while blending. but better to avoid if possible. as if you add water, then while sauting the masala splutters.

making paneer makhanwala recipe

4. then heat butter in the same pan. add tejpatta/indian bay leaf (this is fresh tejpatta) and saute for a few seconds.

heat butter or makhan

5. add the ground makhani paste. stir well.

add ground makhani paste

6. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a bright red color. you can also use deghi mirch).

add red chilli powder - making paneer makhanwala

7. stir well and saute the masala on a medium flame. if the mixture starts spluterring, then keep a lid half covered on the pan. let the moisture reduce and the spluttering will stop. but do stir in between.

saute paneer makhanwala masala

8. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to be sauteed so well. this takes time but patience is the key. you have to stir often. the masala would start clumping together and begin to reduce slowly.

saute paneer makhanwala masala

9. here is how the masala should look like with the fat oozing from the sides. this sauting took me about 20 minutes on a medium flame.

paneer makhanwala masala paste

10. now add slit green chilies, salt and water.

add water to paneer makhanwala masala

11. again stir very well and bring the gravy to a gentle simmer for about 2 to 3 mins.

simmer the paneer makhanwala gravy

12. add honey or sugar and again stir.

add honey to paneer makhanwala gravy

13. add the paneer cubes. stir gently and simmer for 2 mins.

add paneer

14. add the cream, kasuri methi  and garam masala.

add cream to paneer makhanwala gravy

15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder if required.

check paneer makhanwala taste

16. serve paneer makhanwala garnished with cream, grated paneer, ginger  julienne and coriander leaves, hot with naan or rotis.

paneer makhanwala

if you are looking for more paneer recipes then do check palak paneer, malai paneer, tawa paneer masala, paneer jalfrezi, paneer tikka masala and matar paneer.

paneer makhanwala recipe below:

4.8 from 9 reviews
paneer makhanwala recipe
 
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paneer makhanwala recipe - paneer cubes in a rich buttery creamy makhani gravy. a restaurant style dish.
Author:
Recipe type: main
Cuisine: indian
Serves: 4 to 5
Ingredients
for the makhani gravy:
  • 1 medium to large onion, 80 gms, ¾ cup roughly chopped onions
  • 3 to 4 medium tomatoes, 160 to 170 gms, 1.5 cups roughly chopped tomatoes
  • ½ inch ginger/adrak, chopped
  • 3 to 4 medium garlic/lahsun, chopped
  • 2 single strands of mace/javitri
  • 2 to 3 green cardamoms/hari elaichi or choti elaichi
  • 1 inch cinnamon/dal chini
  • 2 to 3 cloves/laung or lavang
  • 2 tbsp whole cashews/kaju, about 10 to 12 cashews
  • 1 cup water
rest of the ingredients:
  • 250 to 300 gms paneer/cottage cheese, cut into cubes or squares
  • 1 to 1.5 tsp kashmir red chili powder or deghi mirch (if using a hot variety of red chili powder, then add ½ to ¾ tsp)
  • ¼ cup low fat cream ( i used amul cream)
  • 1 tej patta/indian bay leaf
  • 1 green chili, slit
  • 1.5 cups water or as required
  • ¾ tsp kasuri methi/dry methi leaves, crushed
  • ¼ tsp garam masala powder
  • 1 tsp honey or ½ tsp sugar - or add as required as per your taste
  • 2 to 2.5 tbsp butter at room temperature,
  • 1 tbsp cream for garnishing
  • 1 tbsp grated paneer for garnishing (optional)
  • ½ inch ginger, julienne
  • salt as required
  • few chopped coriander leaves for garnish (dhania patta)
Instructions
  1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water.
  2. cook everything til the tomatoes and onions soften without a lid. cook for about 14 to 15 minutes on a medium flame. allow this mixture to cool.
  3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well till smooth.
  4. heat butter in the same pan.
  5. add tejpatta (bay leaf) and saute for a few seconds.
  6. add the ground makhani paste. stir well.
  7. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a good color. you can also use deghi mirch).
  8. stir well and saute the masala on a medium flame.
  9. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to sauteed so well. this takes time but patience is the key. takes about 20 to 22 mins on a medium to high flame. check the step by step pics (picture no 9) for the consistency of how the masala paste should be before you proceed to the next step.
  10. now add slit green chilies, salt and water.
  11. again stir very well. cook for 2 to 3 mins.
  12. then add honey or sugar and again stir.
  13. add the paneer cubes and simmer for 2 mins.
  14. add the cream, kasuri methi and garam masala.
  15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder as required.
  16. serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and coriander leaves, hot with naan or rotis.
Notes
as per ayurveda, honey should not be added to hot drinks or anything hot or heated above 40 degrees C/104 degrees F. the honey become toxic. for this paneer makhanwala recipe, you can let the gravy cool down a bit and then add honey. you can also add sugar instead of honey.



{ 47 Responses }

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  1. Sini says

    Hi

    I have tried this and it came out excellent. Thanks for the wonderful recipe. It tasted exactly like that of a restaurant. With this recipe a South Indian like me could make this north indian food very confidently. My husband (an IHM passout ) liked the taste and was asking about the preparation. Thank you once more. going to try more recipes of yours

    • says

      welcome sini. glad to know that the blog is helping you in making north indian recipes. keep visiting and yes do try some more recipes. also, feel free to ask any query on recipes.

  2. ajay says

    Hi amit
    please upload paneer butter masala dabha style…
    Can I get ur videos for all recipes or any booklet.
    Thank you

  3. neha says

    Hi,
    I just cooked paneer makhani, however daal cheeni is in excess. nw there is no taste. wht to do nw, as it is almost cookd. plz rply asap
    thanks
    neha

  4. Vibha says

    Tried it today. Awesome awesome . Exactly restaurant style.
    Thnx a ton for posting fantastic recipes in such easy way…

  5. Priyanka Badri says

    Hi Dassana :) love your recipes for their simplicity. I just drop in from office and cook something new from your recipes. Tried Paneer Makhanwala with jeera rice today, the guests thought it was my recipe :D. Keep posting more.

  6. Radhika says

    Dear Dassana, Tried your wonderful recipe and it came out fantastic. Everybody at home loved it. Thanks for sharing this recipe. Just wanted to know if it is ok to add honey to a boiling gravy as I read somewhere that as per Ayurveda heating or adding honey to something hot makes it toxic?

    • says

      thanks radhika. according to ayurveda, honey should not be added to hot drinks or anything hot or heated above 40 degrees C/104 degrees F. the honey become toxic. so as per ayurveda, honey cannot be added in this recipe. but then honey cannot be added even to the hot teas or milk. in spite of knowing this, i do add honey to my herbal teas at times :-) even adding honey in baking recipes like bread, cookies and cakes is not recommended as per ayurveda. but we do have have such baking recipes. for this paneer makhanwala recipe, you can let the gravy cool down a bit and then add honey. apart from honey, you can also add sugar. i will mention this aspect in the notes section too.

  7. vasanti says

    Hi
    I am a south Indian and never tried paneer recipe before.But ur recipes are working out for me.today I tried this one and it was tasty.thanks for providing such clear method of making recipes that if any one cooking for the first time can make it delicious.

  8. Kanak Patel says

    Hi, Dassana,

    The recipe itself and the texture of the dish you made looks amazing.I was just curious and was wondering about where did you get the fresh bay leaf from ? I really don’t know if I can get fresh bay leaf in Canada or not but I would be very much thankful to you if you let me know.
    Again I must say you are doing wonderful job by posting such a tempting recipes.I have tried couple of them and they have turned out very nice.

  9. pooja says

    Hi this was d first recipe i tried from your posts n i just cant tell u how well it turned out…..simply amazing… Perfect restaurant taste… Thanks

  10. shruti says

    Hi dassana

    I wanted to comment on the paneer butter masala but couldn’t see comment box there.

    I have tried both these recipes but for some reason my recipes involving tomatoe puree are not turning out good.For butter masala you told to cook the tomatoes for 12 mins. I cooked for over 20 mins in a non stick cookware but still the taste of gravy was like tomatoes. Do you know what wrong I m doing here.

    Shruti

    • says

      hi shruti, the comment box on most recipes have been removed for technical reasons. we will add them soon. i think its the quality of tomatoes. the tomatoes should have some sweetness in them. they should not be tart or sour. the sourness should be a pleasant one without giving an acidic feeling in the mouth. i make so many gravy dishes with tomatoes, but had a problem only once. i knew the tomatoes were sour but still added them to the gravy and i got a really sour gravy. there will be a slight taste of tomatoes, a slight tang is there, but these gravies don’t taste like a tomato rasam. there is also a slight sweetness coming from the cream and also creaminess from the cashews. i would suggest you to add ripe red tomatoes which are not too sour or tart. tomato puree will cook faster, so there is no need to cook for a long time. also add some honey instead of sugar. the honey neutralizes the acidity and brings a balance in the dish.

  11. saurabh garg says

    hey dassana m a guy but love to cook good food.but you know what your food recipes are great and awesome..just tried 5 of them randomly and all turned out to be yummy.god bless…keep posting such good recipes…please post double ka meetha if possible….

  12. Archana says

    Hi,
    You post delicious recipes. But whenever i prepare paneer dishes it becomes tangy. Is there anything we have to add extra while preparing tomato puree.
    thank you.

    • says

      welcome archana. you can balance the tang by the addition of honey. honey also reduces the acidity of the tomatoes. you can also use sugar instead of honey. also add cream because that also balances the tang. another option is cashew paste.

  13. Archana says

    Hi,
    Thanks for this recipe. I was searching this recipe. In many hotels Menu it is a famous dish. I was interesting in this receipe, but i was not aware of how to make it. I will try now. Thanks a lot. One thing to ask – what is the meaning of 2 single strands of Mace? you have mentioned in ingredients list?? Please reply.

    • says

      welcome archana. just remove two strands/strings from the mace flower petal. mace is a strong spice and if you add two much then it will ruin the dish. do share your feedback.