Paneer Makhanwala
Paneer Makhanwala -A signature Punjabi delicacy of Paneer with a gravy of butter, tomatoes and spices. Restaurant Style Butter Paneer is not only easy to cook but also amazingly flavorful! Let’s see the recipe!
Servings 5 People
Calories
Cost Rs 250
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.
