Paneer Makhanwala
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Paneer makhanwala is a fully loaded buttery dish in a thick, onion-tomato-butter-cream sauce and ever so popularly ordered dish in a restaurant. It's an excellent dish to serve guests at your house and make them feel Royal. Yes, royal because this paneer makhanwala dish IS a dish fit for a King/Queen. Usually paneer makhanwala recipes are tad on a sweeter side, but I have tried to make a small difference to the dish by drizzling spiced butter over the makhanwala gravy. Check the recipe for yourself and do give it a try. You won't be disappointed :).
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Ingredients
- 400 gm Paneer room temperature
- 2 large onions grated
- 2 large tomatoes chopped finely
- 1 teaspoon green chili-coriander leaves paste
- 1 teaspoon red chili powder
- 1 teaspoon Ginger garlic paste
- 1 teaspoon cumin seed
- 1/2 teaspoon kalonji nigella seeds
- 1 small piece cinnamon
- 3 cloves
- 3 green cardamoms
- 1 bay leaf
- 2 teaspoon tomato paste
- 1/4 cup cashews
- 1-1/2 cup milk
- 1/2 cup full cream
- 1 tbsp kasoori methi powder
- Salt
- 4 tbsp Olive oil
- 1 tbsp fried cashews
- For spicy butter -
- 2 tbsp butter softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Red chili flakes
- 1 tbsp butter for garnish
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Instructions
- Whip butter with garlic powder, onion powder, and red chili flakes till smooth.
- Cut paneer in chunks of similar size.
- Soak cashews in 1/2 cup hot milk. Blend in mixer till smooth, puree along with 1/4 cup cream and green chili paste.
- Heat a skillet and add spicy butter and tablespoon of olive oil. Once butter melts, add the paneer and shallow fry till slightly colored from all sides.
- Meanwhile, heat oil in another pan. Add bay leaf, cloves, cardamoms, and cinnamon. Add cumin and nigella seeds. Sauté.
- Add onions (squeeze out all the water). Stir fry till onions turn lightly golden.
- Add tomatoes and cook till they soften. Add ginger-garlic paste. Stir till raw flavor disappears and oil separates.
- Add tomato paste and red chili powder. Stir well to blend in the masala.
- Add cashew puree and remaining milk and cream. Simmer on low heat till oil floats and gravy is bubbling. Add kasoori methi powder and salt to taste.
- Add the paneer pieces (reserving few aside) to the gravy and mix gently.
- Remove to serving bowl and drizzle all the spicy butter left behind in which paneer was fried.
- Sprinkle kasoori methi powder and drizzle cream. Garnish with fried paneer and fried cashews. Add a dollop of butter.
Notes
If gravy feels too thick, add additional 1/4 cup milk and cream combination.
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