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Paneer Makhanwala

Paneer Makhanwala is popular Punjabi dish. It is an easy rich creamy paneer based gravy recipe with an array of spice powders and onion tomato paste.

Cooked in a delicious makhani gravy. Fried Paneer in a rich makhanwala(creamy) gravy and served with roti or paranthas.


250 gms Paneer

200 gms Fresh Cream

200 gm Tomato Puree

2-3 tbsp Butter

1 cinnamon

3 cloves

2 cardamoms

1 bay leaf

1/2 tsp Red chili Powder

1/2 tsp GaramMasala Powder

2-3 chopped Green chilli

1 chopped onion

1 tsp ginger, garlic paste

1/4 tsp turmeric powder

Oil to deep fry paneer

Salt to taste

How to make Paneer Makhanwala:

Fry the paneer in hot oil till light golden color. In another non-stick kadhai Melt the butter, add onion, ginger and garlic paste, chopped Green chili, clove, bay leaf. Add cardamom and cinnamon powder. Cook for few seconds, till the onions turn golden brown in color. Add the red chili powder, turmeric powder, garam masala, and salt mix well.

Add the tomato puree and sauté for 2 minutes. Add the salt, cream, garam masala powder and cook further for 2-3 minutes. Add the paneer pieces and cook for few minutes. Serve hot garnished with coriander leaves. Paneer Makhanwala is ready to eat with roti, naan.

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