Paneer Makhanwala Recipe
Paneer Makhanwala is popular Indian gravy, made out of cottage cheese in a rich cream, buttery sauce. This dish used to be a part of Mughal meals and hence comes the richness and the creaminess along with it.
Servings: 6 people
Calories: 135kcal
Equipment
- pan
Ingredients
- 1 block Paneer Around 400gms
- 2 tbsp. Butter
- 1 tbsp. Oil
- 1 teaspoon Dhania jeera powder
- ½ teaspoon Chili powder
- 1 teaspoon Garam masala
- 2 tbsp. Sour cream
- 1 tbsp. Kasoori methi
- 1 tbsp. Honey
GRIND TOGETHER FOR MASALA WITH NO WATER
- 2 Onion
- 3 Tomatoes
- 3 Red chilies
- 1 inch piece Ginger
- 3 cloves Garlic
- 2 teaspoon Grated coconut
- 2 teaspoon Poppy seeds
- 10 Cashews
- 1 stick Cinnamon
- 4 Cloves
- 3 Cardamom
- 1 teaspoon Saunf/fennel seeds
Instructions
- Cut the paneer into 1-inch pieces and shallow fry it in oil until lightly 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. Be patient, this takes about half an hour, but it is really worth it. The more the masala fries the better it tastes.
- Now add the dhania jeera powder, garam masala, and chili 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.
- Serve the Paneer Makhanwala hot with Chapattis, parathas, or naan!!!
Nutrition
Calories: 135kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 247mg | Fiber: 3g | Sugar: 6g | Vitamin A: 782IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg