Paneer Makhanwala Recipe | How to Make Paneer Makhanwala – Vini’s

What is Paneer Makhanwala?

Paneer Makhanwala is a very delicious, absolutely smooth preparation of cottage cheese. It should not be confused with butter paneer masala. Both the preparations are totally different. Paneer Makhanwala is flavourful and mildly sweet. It is often found on the restaurants’ menus. But believe me, if you will try this gravy, you won’t order it. Because the best part of this recipe is that it is very simple to make.

Let’s talk about the ingredients for Paneer Makhanwala Recipe

Paneer Makhanwala Recipe calls for buttery gravy that is prepared with tomatoes, onions, some spices and the hint of ginger and garlic. Little sugar and cream add some sweetness to the gravy that really compliments its texture. The gravy is cooked in butter and garnished with some butter. The use of butter and the texture of the dish justify its name.

How To Make Paneer Makhanwala

1. Heat 1 cup water in a deep pan. Add all the ingredients mentioned under the heading “For the paste. On a low flame, cook it for 15-20 minutes. The tomatoes should turn soft and mushy. Thereafter switch off the flame and let the mixture cool down.


2. Once the mixture is cool, add to a grinder and make a smooth paste. There should not be any lumps of that stubborn cashew. Keep aside for now.


3. Heat 2 tbsp butter. Do not overheat otherwise it will burn. Once it melts, add 1 tsp dried fenugreek leaves and 1 bay leaf. Cook for 20-30 seconds till everything is aromatic.


4. Add the paste. Add 1.5 tsp red chilli powder. Cook till the fat separates.


5. Add 1-1.5 cups of water. Add 1 slit green chilli. Add salt to taste. Add 1 tsp sugar or as required. Simmer for 2-3 minutes.


6. Make way for the star… add 250 g cubed cottage cheese paneer. It is a paneer Makhanwala. I will use the word paneer. Cook on low flame for 2-3 minutes.


7. Switch off the flame and add ¼ cup cream. Check the seasoning and adjust if required. Garnish with little butter.


8. Serve with some butter naan or whole wheat naan.


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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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