Paneer Makhanwala Recipe
Almost every one likes to eat rich, creamy, buttery Indian paneer subzi once in a while. Paneer makhanwala is one such utterly butterly curry with perfectly balanced not so spicy gravy that can entice your taste buds and satisfy your palate when served with equally rich stuffed kulcha and glass of sweet lassi. Whether you are entertaining guests or celebrating a festival, this recipe is a perfect choice for scrumptious dinner.
More Lunch Recipes
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4 servings
| Ingredients: |
| 200 gms Paneer (cottage cheese), cut into 1 inch cubes |
| 1/3 cup Fresh Green Peas (mutter) |
| 2 teaspoons Poppy Seeds (khus khus) |
| 1 tablespoon Cashew Nut Powder |
| 2 tablespoons Ghee (clarified butter) |
| 1 tablespoon Oil |
| 1/2 teaspoon Cumin Seeds |
| 1 teaspoon Green Chilli-Ginger Paste |
| 1 large Onion, grated or finely chopped |
| 5-6 cloves Garlic, crushed |
| 4 large Tomatoes |
| 1/2 teaspoon Kasuri Methi (dried fenugreek leaves) |
| 1/2 teaspoon Garam Masala |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder |
| 1 teaspoon Coriander Powder |
| 1 tablespoon Butter |
| 2 tablespoons Grated Paneer |
| 1 tablespoon Coriander Leaves |
| Salt |
Directions:
- Soak cashew nut powder and poppy seeds in 2 tablespoons warm water for 20 minutes. Grind them with 2 tablespoons water and make a white cashew nut paste.
- Boil green peas in salted water for 8 to 10 minutes or until tender over medium flame. Drain them and keep aside.
- Blanch tomatoes (boil and peel tomatoes), crush them in grinder and make a tomato puree.
- Heat ghee and oil in a pan or kadai over medium flame.
- Add cumin seeds, when they begin to crackle, add grated onion and sauté it until light brown, it will take approx. 1 to 2 minutes to brown.
- Add crushed green chilli-ginger paste and crushed garlic, sauté for 1 minute.
- Add tomato puree (prepared in step 3), cashew nut paste (prepared in step 1), kasuri methi, garam masala, red chilli powder, turmeric powder, coriander powder and salt; mix well. Cook on medium flame until oil starts to separate (approx. 2 to 3 minutes).
- Add boiled peas, butter and paneer cubes; cook for 3 to 4 minutes.
- Turn off flame and transfer prepared paneer makhanwala curry in a serving bowl.
- Garnish with grated paneer and coriander leaves, serve hot.
Tips and Variations:
- Use whole cashew nuts if its powder is not available.
- If poppy seeds are not available, then double the quantity of cashew nut powder.
- Add 1/4-cup fresh cream in step-9 after turning off flame to make rich and creamy gravy.
Taste: Spicy and creamy
Serving Ideas: Serve it with butter naan, tandoori roti or mooli paratha as lunch during festivals or special occasions. As with all paneer subzis, this Punjabi dish also taste best with jeera rice or peas pulao.