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Paneer Makhanwala Recipe with Step pictures

Paneer Makhanwala Recipe with Step by step pictures.
Course Curries
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Chef Nikunj Vasoya.

Ingredients

  • 200 gm Paneer.
  • 250 gm Chopped Onion.
  • 200 gm Tomatoes.
  • 2 Cubes Butter or Makhan.
  • 1 tb tsp Groundnut or Mustard Seeds Oil.
  • 1/2 tsp Turmeric Powder/Haldi
  • 50 gm Cashew nuts or Kaju.
  • 1 tsp Kitchen King Masala.
  • 1 tsp Sugar.
  • 1 tsp Garlic & Ginger Paste.
  • 1 tsp Red Chili Powder.
  • 100 ml Milk.
  • Some freshly Chopped Coriander Leaves.
  • Salt to taste.

Instructions

  • Heat the Oil, when it get heated add Onion, then half tsp of Turmeric Powder, half tsp of Red Chili Powder and Tomatoes. Stir it very well every now and then. Cook it for 5-7 min.
  • Now add Salt, Sugar, our Tomatoes and Onion are 50% cooked so add Ginger and Garlic Paste, again give it a nice stir.
  • Add some Water so we can get nice Gravy from it, stir it very well so it is ready now turn the heat off and keep it at a side.
  • Take a Blending Jar put Milk and Cashew Nuts, blend it to make Smooth Paste or Cream, keep it at a side.
  • Take another Blending Jar put around 80% of Tomato and Onion and save remaining for later use, blend it to make Puree or gravy. it will be the base gravy for our Paneer Makhanwala.
  • Heat the Butter, when it get's heated add Onion and Tomato Curry into it, Garam Masala, Little bit of Turmeric Powder and Red Chili Powder, mix all the Spices and Ingredients very well.
  • It is ready so add our Gravy in it, little bit of Water so we can cook Paneer, now add the Paneer Cubes, let it seem up for 5-7 Minutes, now add the Kesu Nut and Milk Puree, stir it every now and then.
  • Now this is ready so add some freshly Chopped Coriander Leaves and turn the heat off.
  • Garnish it with Fresh Coriender Leaves so this is it, Paneer Makhanwala is ready to serve.