Paneer Makhanwala Recipe

By | Published , Last Updated on | Curries and Gravies, Paneer, Side Dish | 6 Comments

A rich and delicious Punjabi style gravy dish served as a side dish to biryani, pulao, roti or naan.
Paneer Makhanwala

Paneer Cubes – 15 to 20
Butter as required
Oil as required

For the masala:
Cashew Nuts – 20 to 25
Gasagasa – 2 tblsp
Onions – 2, finely chopped
Tomatoes – 5 to 6, depending on size, chopped
Cinnamon – 2 one inch sticks
Cardamoms – 2
Cloves – 5
Coriander Seeds – 2 tsp
Coriander Leaves – 1 bunch, chopped
Curry Leaves – handful
Coconut – 1/4 cup, grated
Ginger – 1 inch piece
Garlic – 8 to 10 cloves
Red Chilli Powder – 1 tsp
Salt as per taste

1. Grind together all the ingredients for the masala to a smooth paste.
2. Heat oil in a pan over medium flame.
3. Fry the paneer cubes until light golden brown and remove.
4. Heat butter in another pan.
5. Add the ground masala and stir well for 30 to 60 seconds.
6. Add the fried paneer pieces and stir.
7. Cover with a lid and cook over low flame for 5 to 10 minutes, stirring from time to time.
8. Remove from flame.
9. Serve hot with pulao, roti or naan.

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