Paneer Makhanwala Recipe with Step pictures

Popular Indian Punjabi Curry Recipe.
Written by Nikunj Vasoya

Paneer Makhanwala Recipe with Step by Step Pictures.

Paneer Makhanwala is the most popular Indian Curry and perhaps the best seller dish in Indian Restaurants. It is a creamy and rich curry in Red North Indian Style Gravy. In this recipe I found the best way to reduce the total calories in it by making a fake cream for it instead of using the double cream or single cream. So anybody can enjoy it without worried about the calories intake. Paneer Makhanwala is belongs to the North Indian Cuisine and most of the Indian Famous Curries comes from the North India only. You can also try Paneer Makhanwala Recipe in Hindi.

Popular Indian Punjabi Curry Recipe.

Paneer Makhanwala Recipe Photo.

Gravy for Paneer Makhanwala.

I have made very simple and delicious Red Gravy for Paneer Makhanwala recipes so it will give you restaurant like taste at home. In Indian Restaurants Paneer Makhanwala is the first choice for most of the food lovers. This recipes of Paneer Makhanwala is a very cheap and easy so it will going to save your lost of money. If you are cooking Paneer Makhanwala for 15 people it will going to save you Rs.1000 or appro. $15.

Other Famous Indian Recipes like Paneer Makhanwala.

Paneer Makhanwala is a very popular paneer recipe among the other restaurant style Indian paneer recipes like Matar Paneer, Paneer Kadai, Paneer Tikka Masala, Palak Paneer, Paneer Bhurji, Paneer Toofani, Paneer Handi, Paneer Do Pyaz, Paneer Kofta, Kaju Paneer, Paneer Tawa Masala, Gobi Paneer, Aloo Paneer, etc.

INGREDIENTS FOR PANEER MAKHANWALA.

Paneer  200 gm.

Chopped Onion   250 gm.

Tomatoes  200 gm.

Butter or Makhan 2 Cubes .

Groundnut or Mustard Seeds Oil 1 tbsp.

Turmeric Powder/Haldi                1/2 tsp.

Cashew nuts or Kaju 50 gm.

Kitchen King Masala  1 tsp.

Sugar    1 tsp.

Garlic & Ginger Paste 1 tsp.

Red Chili Powder 1 tsp.

Milk 100 ml.

Some freshly Chopped Coriander Leaves.

Salt to taste.

 

HOW TO COOK PANEER MAKHANWALA.

STEP 1.

Easy Paneer Makhanwala Recipe with step by step pictures.

Paneer Makhanwala recipe step 1.

Heat the Oil, when it get heated add Onion, then half tsp of Turmeric Powder, half tsp of Red Chili Powder and Tomatoes. Stir it very well every now and then. Cook it for 5-7 min.

STEP 2.

Now add Salt, Sugar, our Tomatoes and Onion are 50% cooked so add Ginger and Garlic Paste, again give it a nice stir.

Add some Water so we can get nice Gravy from it, stir it very well so it is ready now turn the heat off and keep it at a side.

STEP 3.

Easy Paneer Makhanwala Recipe with step by step pictures.

Step-2 Make Fake Cream for Paneer Makhanwala.

Take a Blending Jar put Milk and Cashew Nuts, blend it to make Smooth Paste or Cream, keep it at a side.

Take another Blending Jar put around 80% of Tomato and Onion and save remaining for later use, blend it to make Puree or gravy. it will be the base gravy for our Paneer Makhanwala.

Easy Paneer Makhanwala Recipe with step by step pictures.

Paneer Makhanwala step-3

STEP 4.

Easy Paneer Makhanwala Recipe with step by step pictures.

Paneer Makhanwala Recipe making step 4.

Heat the Butter, when it get’s heated add Onion and Tomato Curry into it, Garam Masala, Little bit of Turmeric Powder and Red Chili Powder, mix all the Spices and Ingredients very well.

Easy Paneer Makhanwala Recipe with step by step pictures.

Paneer Makhanwala Recipe step by step.

It is ready so add our Gravy in it, little bit of Water so we can cook Paneer, now add the Paneer Cubes, let it seem up for 5-7 Minutes, now add the Kesu Nut and Milk Puree, stir it every now and then.

Easy Paneer Makhanwala Recipe with step by step pictures.

Paneer Makhanwala final step,

STEP 5.

Now this is ready so add some freshly Chopped Coriander Leaves and turn the heat off.

Garnish it with Fresh Coriender Leaves so this is it, Paneer Makhanwala is ready to serve.

Paneer Makhanwala Recipe with Step pictures
 
Prep time
Cook time
Total time
 
Paneer Makhanwala Recipe with Step by step pictures.
Author:
Recipe type: Curries.
Cuisine: Indian.
Ingredients
  • 200 gm Paneer.
  • 250 gm Chopped Onion.
  • 200 gm Tomatoes.
  • 2 Cubes Butter or Makhan.
  • 1 tb tsp Groundnut or Mustard Seeds Oil.
  • ½ tsp Turmeric Powder/Haldi
  • 50 gm Cashew nuts or Kaju.
  • 1 tsp Kitchen King Masala.
  • 1 tsp Sugar.
  • 1 tsp Garlic & Ginger Paste.
  • 1 tsp Red Chili Powder.
  • 100 ml Milk.
  • Some freshly Chopped Coriander Leaves.
  • Salt to taste.
Instructions
  1. Heat the Oil, when it get heated add Onion, then half tsp of Turmeric Powder, half tsp of Red Chili Powder and Tomatoes. Stir it very well every now and then. Cook it for 5-7 min.
  2. Now add Salt, Sugar, our Tomatoes and Onion are 50% cooked so add Ginger and Garlic Paste, again give it a nice stir.
  3. Add some Water so we can get nice Gravy from it, stir it very well so it is ready now turn the heat off and keep it at a side.
  4. Take a Blending Jar put Milk and Cashew Nuts, blend it to make Smooth Paste or Cream, keep it at a side.
  5. Take another Blending Jar put around 80% of Tomato and Onion and save remaining for later use, blend it to make Puree or gravy. it will be the base gravy for our Paneer Makhanwala.
  6. Heat the Butter, when it get's heated add Onion and Tomato Curry into it, Garam Masala, Little bit of Turmeric Powder and Red Chili Powder, mix all the Spices and Ingredients very well.
  7. It is ready so add our Gravy in it, little bit of Water so we can cook Paneer, now add the Paneer Cubes, let it seem up for 5-7 Minutes, now add the Kesu Nut and Milk Puree, stir it every now and then.
  8. Now this is ready so add some freshly Chopped Coriander Leaves and turn the heat off.
  9. Garnish it with Fresh Coriender Leaves so this is it, Paneer Makhanwala is ready to serve.

 

About the author

Nikunj Vasoya

Foodon TV Network is started in 2013. Nikunj Vasoya is Founder & CEO for the world's 1st Food Network from a village now having 5 Channels and 3 websites on food with monthly 3 Million viewers and approx 350k page views.

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