Paneer Makhanwala | How to make Paneer Makhanwala

By Sonia Shringarpure  |  3rd Aug 2016  |  
4.5 from 6 reviews Rate It!
  • Paneer Makhanwala, How to make Paneer Makhanwala
Paneer Makhanwalaby Sonia Shringarpure
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About Paneer Makhanwala Recipe

Paneer makhanwala is a fully loaded buttery dish in a thick, onion-tomato-butter-cream sauce.

The delicious and mouthwatering Paneer Makhanwala is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Paneer Makhanwala is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Paneer Makhanwala. Sonia Shringarpure shared Paneer Makhanwala recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Paneer Makhanwala. Try this delicious Paneer Makhanwala recipe at home and surprise your family and friends. You can connect with the Sonia Shringarpure of Paneer Makhanwala by commenting on the page. In case you have any questions around the ingredients or cooking process. The Paneer Makhanwala can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Paneer Makhanwala with other users

Paneer Makhanwala

Ingredients to make Paneer Makhanwala

  • 400g paneer (room temperature)
  • 2 large onions grated
  • 2 large tomatoes chopped finely
  • 1 tsp green chili-coriander leaves paste
  • 1 tsp red chili powder
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp kalonji (nigella seeds)
  • 1 small piece cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 1 bay leaf
  • 2 tsp tomato paste
  • 1/4 cup cashews
  • 1-1/2 cup milk
  • 1/2 cup full cream
  • 1 tbsp kasoori methi powder
  • salt to taste
  • 4 tbsp olive oil
  • 1 tbsp fried cashews
  • For spicy butter -
  • 2 tbsp butter softened
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Red chili flakes
  • 1 tbsp butter for garnish

How to make Paneer Makhanwala

  1. Whip butter with garlic powder, onion powder, and red chili flakes till smooth.
  2. Cut paneer in chunks of similar size.
  3. Soak cashews in 1/2 cup hot milk. Blend in mixer till smooth, puree along with 1/4 cup cream and green chili paste.
  4. Heat a skillet and add spicy butter and tablespoon of olive oil. Once butter melts, add the paneer and shallow fry till slightly colored from all sides.
  5. Meanwhile, heat oil another pan. Add bay leaf, cloves, cardamoms, and cinnamon.
  6. Add cumin and nigella seeds. Sauté.
  7. Add onions (squeeze out all the water). Stir fry till onions turn lightly golden.
  8. Add tomatoes and cook till they soften.
  9. Add ginger-garlic paste. Stir till raw flavor disappears and oil separates.
  10. Add tomato paste and red chili powder. Stir well to blend in the masala.
  11. Add cashew puree and remaining milk and cream. Simmer on low heat till oil floats and gravy is bubbling.
  12. Add kasoori methi powder and salt to taste.
  13. Add the paneer pieces (reserving few aside) to the gravy and mix gently.
  14. Remove to serving bowl and drizzle all the butter left behind in which paneer was fried.
  15. Sprinkle kasoori methi powder and drizzle cream. Garnish with fried paneer and fried cashews. Add a dollop of butter.

My Tip:

If gravy feels too thick, add additional 1/4 cup milk and cream combination.

Reviews for Paneer Makhanwala (6)

Richa Begwani2 years ago


rani bhatia2 years ago

very nice recipe

Aasha sharma2 years ago

One of my most favourite paneer dishes, thanks!

Ankit Kumar Gupta2 years ago


Taahira Laiq2 years ago

this looks so rich..perfect for those special dinner parties!

harshitha k2 years ago


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