Paneer Makhanwala

4.30 from 3 votes

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 :).
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Served AsDinner, Lunch
Servings 4


  • 400 gm Paneer room temperature
  • 2 large onions grated
  • 2 large tomatoes chopped finely
  • 1 tsp green chili-coriander leaves paste
  • 1 tsp red chili powder
  • 1 tsp Ginger garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp kalonji nigella seeds
  • 1 small piece cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 1 bay leaf
  • 2 tsp 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 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Red chili flakes
  • 1 tbsp butter for garnish


  • 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.
    Paneer Makhanwala - Plattershare - Recipes, food stories and food lovers


If gravy feels too thick, add additional 1/4 cup milk and cream combination.

Please appreciate the author by voting!

4.30 from 3 votes

Featured Recipes

Featured Articles

Sonia Shringarpure
Sonia Shringarpure

Thanks for looking me up. My name- Sonia. Cooking is my passion. I love experimenting with different cuisines. Hope you enjoy my recipes.

Leave a Reply