Paneer Makhanwala

Paneer Makhanwala - Plattershare - Recipes, food stories and food lovers
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 :).
4.30 from 3 votes
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Served As: Dinner, Lunch
Recipe Cuisine Type: Asian, Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 400 gm Paneer room temperature
  • 2 large Onions grated
  • 2 large Tomato chopped finely
  • 1 tsp Green Chillies or coriander, or paste coriander paste
  • 1 tsp Red Chili Powder
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Cumin Seed
  • 1/2 tsp Kalonji nigella seeds
  • 1 piece Cinnamon
  • 3 cloves Cloves
  • 3 Cardamom
  • 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
  • 1-2 tsp Salt or as per taste
  • 4 tbsp Olive Oil
  • 1 tbsp Cashews fried
  • Butter for spicy
  • 2 tbsp Butter softened
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Chilli 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

Recipe Notes

If gravy feels too thick, add additional 1/4 cup milk and cream combination.
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4.30 from 3 votes

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.

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