Paneer Makhanwala is a classic Punjabi dish, where soft paneer is cooked in a rich, buttery tomato and spice gravy. This restaurant-style favorite is surprisingly easy to make and packed with incredible flavor! Let's dive into the recipe.
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Debjani's Note
Juliet: "What's in a name? That which we call a rose by any other name would smell as sweet".
I'm quoting Shakespeare here! I'm perfectly sane and haven't been drinking, but I'm eager to jump in and clear up the confusion around three similar paneer dishes: Paneer Makhanwala, Paneer Makhani, and Paneer Butter Masala. Today, we're focusing on Paneer Makhanwala.
These dishes are all delicious and, in my opinion, are like close relatives. They sometimes taste almost identical, and honestly, even I struggle to tell them apart!
Anyway, are you tired of this never-ending comparison between these three Paneer dishes? Or does it remind you of those awful comparisons we had to write back in college? Personally, I'm neither annoyed nor angry, just happy after enjoying my Paneer Makhanwala with Roti, and so is Pasta! She loves the sweeter taste of this dish, and I can't resist the amazing combination of Tomato and Kasuri Methi!
A Punjabi classic
Even though I prefer Paneer Makhani over Paneer Makhanwala because of the subtle differences I mentioned, the name "Makhanwala" is still my favorite. It sounds so adorable, especially when Punjabi speakers say "Makkhkhalwala," which is a common phrase in North India. These days, whenever Pasta and I are craving North Indian food, we prefer to cook it at home, or we'll go out to eat.
Restaurant Style Paneer Makhanwala - tips
Luckily, this Paneer Makhanwala recipe uses simple ingredients, which is typical of North Indian, especially Punjabi cuisine. They believe in keeping things easy, and their food shows it! This is the community that gave us Tandoori Chicken, and there's a great story behind that (check out my post if you're curious). But let's get straight to the recipe. For Paneer Makkhanwala, you'll need tomatoes, ginger, garlic, cashew nuts, Kasuri Methi, some spices, and fresh paneer, also known as cottage cheese. I make this dish at home quite often, along with Matar Paneer or Shahi Paneer.
Instruction
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First, soak cashews in water for 15 minutes, then blend them into a thick, smooth paste.
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Separately, create a smooth tomato paste and set it aside.
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Cut the paneer into cubes
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Next, melt butter in a deep pan over low heat.
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Add the tomato paste and cook, stirring occasionally, until the raw tomato smell disappears and the butter separates from the sides.
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Stir in ginger and garlic paste, cooking for another 2-3 minutes.
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Add turmeric powder, garam masala, salt, and sugar to the gravy, mixing well.
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Now, incorporate the cashew paste and cook until its raw flavor is gone, about 5-7 minutes on low heat. If needed, add ½ cup of water to the gravy.
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Stir in crushed Kasuri Methi.
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Then, add fresh cream, smoothing it into the gravy with a spatula, and add ½ cup of water.
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Gently add the paneer cubes and cook for 5 minutes, thickening the gravy to your desired consistency. It should ideally be medium thick.
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Finally, turn off the heat and serve your Paneer Makhanwala with bread or rice.
Recipe Card
Paneer Makhanwala
Ingredients
- 250 g Paneer
- 4 Tomato
- 1 teaspoon Ginger Paste
- 1.5 teaspoon Garlic Paste
- 75 g Cashew Nut
- 50 ml Fresh Cream
- 2 tablespoon Butter
- 1 teaspoon Kasuri Methi
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt or to taste
Instructions
Prep Work
- First, put cashew nuts in water for 15 minutes, then blend them into a thick, even paste.
- Next, blend tomatoes into a smooth paste and set aside.
- Cut the paneer into small cubes.
Cooking
- Put butter in a pan with a thick bottom and heat it.
- Add the tomato paste to the melted butter and cook over low heat, stirring occasionally, until the tomato smell is gone and the butter separates from the sides of the pan.
- Add ginger and garlic paste and continue cooking for another 2-3 minutes.
- Mix turmeric powder, garam masala powder, salt, and sugar into the mixture well.
- Add the cashew paste and cook on low heat for about 5-7 minutes until the cashew flavor is no longer raw.
- If the mixture is too thick, add ½ cup of water.
- Add crushed Kasuri Methi and stir it in well.
- Add fresh cream, smoothing it in with a spatula, and then mix well with the mixture and add ½ cup of water.
- Add the paneer pieces and cook for 5 minutes, thickening the mixture to your desired consistency. It should ideally be medium thick.
- Turn off the heat and serve the Paneer Makhanwala with bread or rice.
Notes
- To soften paneer, put it in hot water and let it sit for 15 minutes.
- If you don't want onion or garlic in the recipe, you can leave out the garlic.
Related Paneer Recipes
Pairing
North-Indian Recipes
- Dahi Wale Aloo | Vrat Ki Dahi Aloo Sabzi
- Dhaba Style Chicken Curry
- Halwai Style Balushahi!
- Pineapple Raita
Have you tried the Paneer Makhanwala recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Paneer Makhanwala recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Brototi says
Thank you Ma'am for such an irresistibly delicious recipe.