Paneer Makhanwala- Cottage Cheese cubes in rich buttery creamy makhani gravy, a restaurant style dish


For the makhani gravy:

  • 1 medium to large onion, chopped

  • 3 to 4 medium tomatoes, roughly chopped

  • ½ inch ginger, chopped

  • 3 to 4 medium garlic, chopped

  • 2 single strands of mace

  • 2 to 3 green cardamoms

  • 1 inch cinnamon

  • 2 to 3 cloves

  • 10 to 12 cashews

  • 1 cup water


Other Ingredients:

  • 250 to 300 gms paneer/cottage cheese, cut into cubes or squares

  • 1 to 1.5 tsp kashmir red chili powder

  • ¼ cup low fat cream

  • 1  bay leaf

  • 1 green chili, slit

  • 1.5 cups water or as required

  • ¾ tsp kasuri methi, crushed

  • ¼ tsp garam masala powder

  • 1 tsp honey or ½ tsp sugar

  • 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  

Method: Mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves, and cardamoms with 1 cup water. Cook everything till the tomatoes and onions soften. Allow this mixture to cool. Add everything including the stock in a good blender or grinder and grind to a smooth paste. Heat butter in the same pan. Add bay leaf and sauté for a few seconds. Add the ground makhani paste & stir well. Sprinkle red chili powder. Stir well and sauté the masala on a medium flame until the butter leaves the sides. Add slit green chilies, salt, and water. Stir well & cook for 2 to 3 mins. Add honey or sugar and stir again. Add the paneer cubes and simmer for 2 mins followed by the cream, kasuri methi, and garam masala. Stir and switch off the flame. Check the taste and add more salt, honey or red chili powder as required. Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and coriander leaves, hot with naan or rotis.

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