Food is maybe the only universal thing that has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together. Paneer Makhanwala dish was originated from Dil Vaalo ke Seher Delhi in the 1950s at Moti Mahal Restaurant.
Makhan stands for ‘butter’, Makhanwala stands for ‘buttery’. It is also known as Paneer Makhani. The soft paneer cooked in rich and creamy gravy of tomatoes and spices brings an ultimate taste for food lovers. Paneer Makhani is one of the best dishes served in an Indian restaurant. You can have it either with Tandoori Roti or Indian Chapati, Naan or even with Rice. Paneer Makhani is Mildly sweet, delicious, easy to make and perfect for special occasions.
All Paneer lovers, why not try and make a simple and easy one-pot dish Paneer Makhanwala by following this recipe of paneer makhanwala.
Preparation time for Paneer Makhanwala
287kcal (Tastes delicious on cheat days)
Paneer – 200 gms
Onion – 1 medium size cup
Dry fenugreek leaves (Kasuri Methi) – 1/2 tsp
Cinnamon Stick (Dal Chini) – 2 inch
Black Cardamom (Badi Elaichi) – 1 inch
Fresh Cream – 2 tbsp
Poppy seeds (Khuskhus) – 1 tbsp
Cashews – 8 to 10
Tomato Puree – 1/3 cup
Ginger Garlic Paste – 1 tbsp
Butter – 4 tbsp
Cumin seed (Jeera) – 1/2 tsp
Turmeric powder (Haldi powder) – 1/2 tsp
Red chilli powder (Lal Mirchi powder) – 1 tsp
Coriander powder (Daniya powder) – 1/2 tsp
Cumin Powder (Jeera powder) – 1/2 tsp
Garam Masala powder – 1/2 tsp
Salt – As per taste.
- Turn on the heat at a low flame and add 1 tbsp of butter.
- When the butter is melted, add paneer to it.
- Shallow fry the paneer for a minute on medium flame.
(TinyTip – Don’t overcook paneer or else it will taste rubbery)
- When the texture of the paneer turns a bit golden, take it out from the pan.
- In the same pan, add a little butter again.
- Add Cinnamon sticks (dalchini) and black cardamom (Badi elaichi), also add chopped onions and cashews.
- Cook everything till the onion turns a bit reddish. Turn off the heat and allow this mixture to cool.
- Then, add everything to a good blender or grinder and add some poppy seeds(Optional).
- Make sure that everything blends very well and no small pieces are leftover. Add little water if required.
- Now the paneer makhanwala masala paste is ready; let’s dig in with making the gravy.
- Again turn on the heat at a low flame and add 1 tbsp of butter, Cumin seeds (Jeera) and saute for a few seconds.
- Add the blended paste, 1/2 tsp of turmeric powder (Haldi), 1 tsp of red chilli powder (Lal Mirch powder), 1/2 tsp of coriander powder (Daniya powder), 1/2 tsp of cumin powder (Jeera powder), 1/2 tsp of Garam masala powder and 1 tbsp of ginger garlic paste.
- Stir it well on a low flame, then cover the pan for a few minutes, but do stir in between.
- You have to saute the paneer Makhan Wala masala until you see the butter leaving the sides. The sauteing will take approx 20 minutes.
- Now add 1/4 cup of tomato puree. Stir it well and keep the puree leftover for 3-4 minutes.
- After 3-4 minutes, mix it well and add some water and salt to it.
- Cover the pan and let it boil for a few more minutes.
- Now the gravy is ready with a great texture. Add the fried paneer and cover the pan for 5 minutes on low flame.
- Then, sprinkle the Dry fenugreek seeds (Kasuri methi) over the gravy.
- Finally, add butter(optional) and fresh cream. Mix it gently and turn off the flame.
- Paneer Makhanwala recipe is ready to serve. Dish out, garnish with cream and serve hot.
- Use good quality paneer or try making homemade paneer.
- Choose ripe tomatoes. Unripe or green tomatoes will ruin the taste of the dish.
- You can use cooking cream, whipping cream, heavy cream or vegan cream.
- You can use almonds as an alternative for cashew nuts.
- You can use salted cashew nuts.
Paneer Makhanwala is a dish of richness, taste and authenticity. This veg paneer Makhan Wala recipe is tasty, which you can enjoy anytime with your loved ones. I hope you liked this recipe and will surely hop into making this cuisine at lunch, dinner or on any other special occasion.