This Paneer Makhanwala has soft paneer cubes (Indian cottage cheese) in a buttery, creamy, tangy, lightly sweet gravy or sauce made with onion, tomato, cashews, herbs and spices. This delicious paneer makhanwala has restaurant style flavors, taste and gets done under 45 minutes. If you like a creamy buttery taste in a paneer dish then this recipe is for you.
About Paneer Makhanwala Recipe
This recipe of Paneer Makhanwala is a variation of Paneer Butter Masala, Paneer Lababdar and Paneer Makhani – where the makhani gravy is the hero element in these dishes.
Wondering what is a Makhani gravy? It is tangy and mildly sweet tasting gravy that features butter (or makhan in Hindi language), tomatoes (usually pureed), spices, cashew paste and cream.
Some people say that paneer makhani and paneer makhanwala are the same dishes with different names and some say paneer makhani and paneer butter masala are the same. All this confusion is because of the similar gravy and the butter (makhan) which goes in the preparation of these recipes.
I won’t go into this discussion because at the end what matters is the taste and flavor. Basically all these dishes using the makhani gravy as a base taste awesome.
Generally, the makhani gravy does not have onions. However, in this recipe, I have added onions together with a few whole spices.
The method that I prefer to make paneer makhanwala is similar to my Shahi Paneer recipe except for the ingredients used. This is a rich curry and so is very filling. Together with the butter and cream I have also added cashews.
Swap paneer with tofu if you are not fond of paneer. Basically it is this makhanwala gravy that is the hero here. It is so flavorful. So you can opt to add vegetables, tofu, button mushrooms to the gravy.
This is a rich and great paneer dish to make when you have guests at home or during a festival or celebration.
Paneer Makhanwala and Veg Makhanwala is often seen in many of the Indian restaurant menus. Many years back this dish along with Chilli Paneer would be mine and my sister’s choice of paneer dish in any restaurant.
Paneer Makhanwala is best served hot with Naan or tandoori roti. The next best is to serve with chapati, roti or phulka.
How to make Paneer Makhanwala
Make Makhani Paste
1. First take the following listed ingredients in a medium saucepan.
- ¾ cup roughly chopped onions
- 1.5 cups roughly chopped tomatoes
- 1 teaspoon chopped ginger
- ½ teaspoon chopped garlic
- 10 to 12 whole cashews
- 2 thin single strands of mace
- 1 inch cinnamon
- 2 to 3 cloves
- 2 to 3 green cardamom
- 1 cup water
You can rinse the cashews with water if you prefer.
2. Stir to mix and combine. Cook these ingredients without a lid until the tomatoes and onions soften completely.
Allow this mixture to cool. Cook for a total of 14 to 15 minutes on a medium heat.
3. When warm or cooled, add all of the cooked and softened ingredients including the stock (the water in which they were cooked) in a good blender or grinder. Blend or grind to a smooth and fine paste.
Remember there should be no small pieces of chunks of cashews or the spices. Add water if needed while blending. But it is better to avoid adding water, if possible. Because if you add water, then while sautéing the masala paste splutters.
Sautéing
4. Heat 2 to 2.5 tablespoons of butter in the same pan or another pan. Make sure the pan is dry before you add the butter. Add 1 tej patta (Indian bay leaf).
I have used fresh tejpatta. Sauté for a few seconds.
5. Add the ground makhani paste and mix with the melted butter. Take care while adding the paste as the mixture can splutter.
6. Add 1 to 1.5 teaspoon of kashmiri red chili powder. I recommend to use Kashmiri red chili powder as it gives a deep orange color and is not pungent or hot.
You can also use sweet paprika or deghi mirch instead.
7. Stir well and sauté the masala on a medium heat. If the mixture starts spluttering, then keep a lid half covered on the pan. Let the moisture reduce and the spluttering will stop. But do stir often while cooking the masala paste.
8. Keep on stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to be sautéed so well. This takes time but patience is the key.
You have to stir often. The masala would start clumping together and begin to reduce slowly. It will thicken and look glossy.
9. Here is how the masala should look like with the fat oozing from the sides. This sautéing took me about 20 minutes on a medium to medium-high heat.
The correct sautéing of the masala is very important to get the right notes of flavor and taste in the paneer makhanwala.
Make Paneer Makhanwala
10. Now add 1 green chili that has been sliced or slit, salt according to taste and 1.5 cups water or as required. For a slightly spicier version, you can add 2 green chilies.
11. Again mix very well and bring the gravy to a gentle simmer for about 4 to 5 minutes or until the curry or gravy has thickened slightly.
12. Add ½ teaspoon sugar and again stir to mix. Add the paneer cubes. Stir gently and switch off the heat. Preferable use Homemade Paneer.
13. Add ¼ cup light cream (cooking cream of low-fat cream), ¾ teaspoon dry fenugreek leaves that are crushed (kasuri methi) and ¼ teaspoon garam masala powder.
If using heavy whipping cream then add 1 to 2 tablespoons.
14. Stir to combine evenly. Check the taste of the gravy and add more salt or sugar if required.
15. Serve paneer makhanwala topped with 1 tablespoon of light cream and 1 to 2 tablespoons of grated paneer. Garnish with a few ginger julienne and 1 to 2 tablespoons of chopped coriander leaves (cilantro).
Enjoy the curry hot or warm with naan or roti. You can also serve it with jeera rice or ghee rice or saffron rice.
I recommend to finish the dish the same day and do not keep any leftovers. As on reheating the paneer cubes may get overcooked and become chewy.
More Paneer Recipes
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Paneer Makhanwala
Ingredients
For makhani paste
- ¾ cup chopped onions – 80 grams or 1 medium to large onion
- 1.5 cups chopped tomatoes – 160 to 170 grams or 3 to 4 medium tomatoes
- 1 inch ginger – chopped or 1 teaspoon chopped ginger
- 3 to 4 garlic cloves – small to medium sized, chopped or ½ teaspoon chopped garlic
- 2 single strands of mace
- 2 to 3 green cardamoms
- 1 inch cinnamon
- 2 to 3 cloves
- 2 tablespoon whole cashews or about 10 to 12 cashews
- 1 cup water
Other Ingredients
- 2 to 2.5 tablespoons butter – softened
- 1 tej patta (Indian bay leaf)
- 1 to 1.5 teaspoon kashmir red chili powder or deghi mirch or sweet paprika
- 1 green chili – slit
- salt as required
- 1.5 cups water or as required
- 250 to 300 grams Paneer – cut into cubes or squares (cottage cheese)
- ¼ cup light cream or cooking cream of low-fat cream
- ¾ teaspoon kasuri methi – crushed (dry fenugreek leaves)
- ¼ teaspoon Garam Masala
- ½ teaspoon sugar or add as required
For Garnish
- 1 tablespoon light cream or cooking cream
- 1 to 2 tablespoons grated paneer – optional
- 1 inch ginger – julienne
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
Instructions
Making makhani paste
- First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water in a medium saucepan.
- Cook everything without a lid till the tomatoes and onions soften. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool.
- When the ingredients are warm or cool, add everything including the stock (the water in which the ingredients were cooked) in a good blender or grinder. Grind to a smooth and fine paste.
- Remember there should be no small pieces of cashews or spices. Everything should be ground very well till fine and smooth.
Making paneer makhanwala
- Heat butter in the same pan or another pan. Make sure the pan is dry when you add the butter. Add tejpatta (Indian bay leaf) and sauté for a few seconds.
- Add the ground makhani paste. Stir well to mix with the butter
- Add kashmiri red chili powder which gives a good color and is less spicy. You can also use deghi mirch or sweet paprika
- Stir well and saute the masala on a medium heat.
- Keep stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to sautéed really well. This takes time but patience is the key.
- Sauteing the masala paste takes about 20 to 22 mins on a medium to medium-high heat. Check the step by step photos (picture number 9) for the consistency of how the masala paste should be before you proceed to the next step.
- Add slit green chilies, salt and water. Again stir very well to make an even curry mixture. Cook for 4 to 5 minutes.
- Then add sugar and again stir. If you want to add honey instead of sugar then kindly check the notes section below.
- Add the paneer cubes. Mix gently and switch off the heat.
- Lastly add the light cream, crushed kasuri methi (dry fenugreek leaves) and garam masala powder.
- Mix very well and switch off the heat. Check the taste of gravy and add more salt or sugar as needed.
- Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and cilantro leaves, hot or warm with naan or roti.
Hi Dasanna,
I came across your blog recently & have become a fan of ur recipes since then : ) Your recipes are explained so well with detailed pictures and the best part is you give lot of useful tips that really helps beginners like me. I tried ur papdi chat, paneer makhanwala, bhindi do pyaza, eggless banana cake, paneer tikka & vegetable pasta in white sauce. My family appreciated my preparations & parents are very proud of me. I was telling them that all credits go to Dasanna : ) With paneer tikka, I missed reading hung yogurt in the recipe& added regular yogurt & also frozen paneer was used. Although it tasted good, but I hope to get it perfect the next time. I have always searched for a blog where I could look for all kind of recipes & being a vegetarian ur blog just seems perfect. I feel I have a developed a genuine interest in cooking & I must really thank you for that. Best regards,
your comment is truly motivating ans inspiring, pallavi. thanks for the feedback on all the recipes you made so far. also thanks for sharing your experiences. even though the recipes have helped you, the credit goes to you. as you have prepared & cooked the dish 🙂 for paneer tikka, if you use thick yogurt, then also it works fine. better to use fresh paneer or paneer which has been refrigerated and not frozen. we always learn from our experiences 🙂
It is my pleasure Dassana 😉 thanks for the detailed reply & ur encouraging words . just a small correction , my name is Pavi
Welcome pavi. Not sure how I missed your name 🙂
No worries : ) I tried your palak paneer recipe . Instead of paneer, i used tofu. I must say it was superb. This is the best palak paneer that I have ever tasted. The detailed step by step pics really helped. I was not able to comment there, hence thought I will write here. Thanks Dassana!
thanks pavi. even i make the same recipe with tofu at times. works well with both tofu as well as paneer. we have disabled comments on old posts due to lack of time.
Hi Dassana, I enjoyed making paneer makhanwala according to your recipe and folks at home enjoyed having it for dinner. Thank you.
thanks divya for letting us know 🙂
thank you.. the best paneer recipe i have ever tried..
welcome supritha
I have tried several recipes from your site. I must say, you are a real genius! Your simple outline of a usually complicated recipe, the numerous tips and the step-by-step detailing are fantastic…so much so that I, who rarely leave a comment in any of the sites I visit, have been prompted to do so here! Keep up the good work! May we see a cookbook from you in the near future.. God bless!
Just an additional opinion : blanching the paneer in hot water (and not frying them) renders them very soft and makes this dish just like in the restaurant.
thanks sandra for your motivating & encouraging comment. i am planning to have an ebook. hope the book comes out soon. i know about blanching the paneer in hot water. mostly i use fresh just made paneer, so don’t i blanch it. but i will add this point for the reference of readers. thanks sandra once again.
Hi
Dear Sir/ chef
This is fantastic recipe thanks
Regards
Chef anwar
welcome, chef anwar
Just tried it over the weekend and was simply great!
thanks divya
Thanx Dassana,I have tried many receipes of yrs and they arevvery easy to make and with the ingredients which are already present in our kitchen.I hope u will further always think of the normal housewifes and make sure that the hardest receipe also becomes simple.Thanx once again for the wonderful receipes.
thanks jaya. i always keep this fact in mind while preparing recipes. but to be honest, not all recipes are simple and easy. but i do experiment with various methods and techniques and post the recipes which everybody can make.
Hi
I have tried this and it came out excellent. Thanks for the wonderful recipe. It tasted exactly like that of a restaurant. With this recipe a South Indian like me could make this north indian food very confidently. My husband (an IHM passout ) liked the taste and was asking about the preparation. Thank you once more. going to try more recipes of yours
welcome sini. glad to know that the blog is helping you in making north indian recipes. keep visiting and yes do try some more recipes. also, feel free to ask any query on recipes.
Hey Dassana. Thank you so much, this is the second paneer recipe i’ve tried and result was YUM!!!
Thanks again!!
welcome sachin
I ran out of words ………
Hi amit
please upload paneer butter masala dabha style…
Can I get ur videos for all recipes or any booklet.
Thank you
welcome ajay. i will try to add dhaba style paneer butter masala. there are no recipe videos or book as of now.
Hi Dassana,
Thanks for this recipe
welcome neelu
Thanx dassana… ur recipes are just awsum and easy to cook
welcome kanchan
Hi,
I just cooked paneer makhani, however daal cheeni is in excess. nw there is no taste. wht to do nw, as it is almost cookd. plz rply asap
thanks
neha
if there is no overpowering taste of the dalchini, then its fine.
Tried it today. Awesome awesome . Exactly restaurant style.
Thnx a ton for posting fantastic recipes in such easy way…
thanks for the feedback vibha. it helps 🙂
Hi Dassana 🙂 love your recipes for their simplicity. I just drop in from office and cook something new from your recipes. Tried Paneer Makhanwala with jeera rice today, the guests thought it was my recipe :D. Keep posting more.
thanks priyanka for this positive feedback.