Paneer Makhanwala is a delicious, rich and tasty Punjabi style paneer in a creamy tomato gravy. Served as a side dish to roti, naan, biryani or pulao, this is a popular restaurant dish. This dish is a variation to the Paneer Makhani though the ingredients are quite similar. Some people call Paneer Makhanwala and Paneer Makhani as the same dish, however there are minor variations to both.
- 15 to 20 Paneer Cubes
- Butter as required
- Oil as required
For the masala:
- 20 to 25 Cashew Nuts - 20 to 25
- 2 tbsp Poppy Seeds (Gasagasa)
- 2 Onions finely chopped
- 5 to 6 Tomatoes depending on size, chopped
- 2 inch Cinnamon Sticks
- 2 Cardamoms
- 5 Cloves
- 2 tsp Coriander Seeds
- 1 bunch Coriander Leaves chopped
- handful Curry Leaves
- 1/4 cup Coconut grated
- 1 inch Ginger
- 8 to 10 Garlic Cloves
- 1 tsp Red Chilli Powder
- Salt as per taste
- Grind together all the ingredients for the masala to a smooth paste.
- Heat oil in a pan over medium flame.
- Fry the paneer cubes until light golden brown and remove.
- Heat butter in another pan.
- Add the ground masala and stir well for 30 to 60 seconds.
- Add the fried paneer pieces and stir.
- Cover with a lid and cook over low flame for 5 to 10 minutes, stirring from time to time.
- Remove from flame.
- Serve hot with pulao, roti or naan.