Royal Paneer Makhanwala: Restaurant-Quality Butter Paneer
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About Royal Paneer Makhanwala: Restaurant-Quality Butter Paneer
Craving the creamy, decadent flavors of restaurant-style Indian food? Look no further than this Royal Paneer Makhanwala, an incredibly easy recipe that delivers truly luxurious results.Imagine succulent paneer, pan-fried to golden perfection, swimming in a rich and creamy tomato gravy. Aromatic spices and a touch of sweetness create a symphony of flavors, further enhanced by a drizzle of spiced butter.Whether it's a special occasion or a weeknight craving for something truly indulgent, this Paneer Makhanwala is a dish fit for royalty – and you!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Paneer and Dairy
- 400 gm Cottage Cheese room temperature
- 1 cup Milk
- ½ cup Heavy Cream
- 2 tbsp Butter softened
- 1 tbsp Butter for garnish
Aromatics and Spices
- 2 Onions grated, large
- 2 Tomatoes finely chopped, large
- 1 tsp Chili green, or 1 tsp green chili paste
- 1 tsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- ½ tsp Nigella Seed nigella seeds
- 1 Cinnamon Stick
- 3 Cloves
- 3 Cardamoms green
- 1 Bay Leaf
- 1 tsp Chili Powder red
- 1 tbsp Dried Fenugreek Leaf
Other Ingredients
- 2 tsp Tomato Paste
- ¼ cup Cashews
- 1 ½ tsp Salt or to taste
- 4 tbsp Olive Oil
- 1 tbsp Cashews for garnish, fried
- 2 tbsp Butter for spiced butter
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Chili Flakes
Instructions
- In a small bowl, combine the softened butter, garlic powder, onion powder, and chili flakes. Mix until smooth and well combined. Set aside. Cut the paneer into bite-sized cubes of similar size.
- Soak the cashews in ½ cup of hot milk for about 10 minutes to soften them. Then, blend the soaked cashews with the remaining soaking milk, heavy cream, and green chili (or paste) in a blender until completely smooth. Set this cashew cream mixture aside.
- Heat the spiced butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter is melted, add the paneer cubes and shallow fry them until they are lightly golden brown on all sides. This adds a delicious texture to the paneer. Remove the paneer from the skillet and set aside.
- In another pan or pot, heat the remaining olive oil over medium heat. Add the bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for about 30 seconds until fragrant, then add the cumin seeds and kalonji. Continue to sauté until the seeds begin to sizzle.
- Add the grated onions (make sure to squeeze out any excess water) to the pot and sauté until they turn a light golden brown. Then, add the finely chopped tomatoes and cook until they soften. Add the ginger-garlic paste and sauté until the raw aroma disappears and the oil starts to separate from the mixture. This step is crucial for developing a rich flavor base.
- Stir in the tomato paste and red chili powder, mixing well to combine. Pour in the cashew cream mixture and the remaining milk. Bring the gravy to a simmer over low heat, stirring occasionally, until it thickens and the oil begins to float on top. This indicates that the flavors have melded beautifully. Add the kasuri methi and salt to taste.
- Gently add the pan-fried paneer cubes to the gravy, reserving a few for garnish. Mix carefully to coat the paneer in the sauce without breaking them. Drizzle the remaining spiced butter from the skillet over the paneer makhanwala. This adds a final layer of rich flavor. Sprinkle with a little extra kasuri methi and a drizzle of cream. Garnish with the reserved fried paneer cubes and fried cashews. Add a dollop of butter on top for an extra touch of indulgence.
Recipe Notes
Good To Know
- If the gravy is too thick, add an additional 1/4 cup of the milk and cream combination.
- For extra crunch and a nutty flavor, sprinkle roasted cashew halves or slivered almonds on top just before serving.
- For a smoky aroma, try the 'dhungar' method: place a small bowl with a piece of hot charcoal in the finished curry, drizzle a few drops of ghee over it, cover the pan for 2-3 minutes, then remove the charcoal.
- For a vegan variation, substitute paneer with extra-firm tofu and use coconut cream instead of dairy cream; add a pinch of kasuri methi (dried fenugreek leaves) for an authentic North Indian flavor boost.
- Leftover gravy thickens as it cools. When reheating, loosen the sauce by stirring in a splash of hot water or milk and gently warm to preserve the creamy consistency.
Expert Tips
- Adjust the spice level to your preference by adding more or less chili powder during cooking.
- For a richer flavor, use full-fat milk and cream.
- Freshly grated ginger and garlic will enhance the aroma and taste of the gravy.
Storage Instructions
- Store leftover Paneer Makhanwala in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed to loosen the sauce.
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Recipe Nutrition
Calories: 487kcalCarbohydrates: 13gProtein: 16gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9.3gMonounsaturated Fat: 18.6gCholesterol: 5mgSodium: 855mgFiber: 1gSugar: 9g
Sonia Shringarpure
Articles: 17
5 Comments
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So delicious! Excited to make it.
Such a beautiful dish! Can’t wait to try it.
I’m loving this recipe already!
Looks so appetizing! Thank you for posting.
Yum! This recipe is a must-try.