Prepare time: 20 mins
Cook: 35 mins
Serves: 4 Persons


  • 400 gms Paneer
  • 4 tbsp Butter
  • 3 tbsp Ghee
  • 2 tbsp Ginger garlic paste
  • 750 gram Tomatoes, roughly chopped
  • 100 gram Onion, roughly chopped
  • 1/4 cup Cashew nuts
  • 1 + ½ tbsp Green Chillies, chopped
  • 1 + ½ tbsp Kashmiri Degi Mirch powder
  • 1/2 tbsp Ginger
  • 1 tbsp Sugar
  • 4 tbsp Cream
  • 1 tbsp Kasuri Methi, crushed
  • 2 pieces Bay leaf
  • Green Cardamom 2 pc
  • Salt to taste

Directions For Making Paneer Makhanwala

  1. Cut paneer into cubes and soak in the warm water till required.
  2. In a large frying pan heat ghee over a medium high heat, add in the bayleaf, whole green cardamom, ginger garlic paste, 1 tbsp of green chillies, onionsand sauté for couple of minutes.
  3. Mix in the tomatoes, cashew nuts, salt to taste, 1 tbsp of degi mirch and sauté for couple of minutes.
  4. Add in water to almost cover the tomatoes and let it simmer until they are soft, should take approximately 10 to 15 minutes.
  5. Take the frying pan off the flame and let the mixture cool down. Remove and discard the bay leaf from the mix. Grind to a smooth fine puree in a blender and strain.Keep aside till required.
  6. For finishing, heat up a sauce pan on medium flame, melt butter, add in the chopped ginger, ½ tbsp of green chillies and sauté for a minute, add in the ½ tbsp of degi mirch powder and stir well (careful not to burn the mirch powder, add in a table spoon of water immediately if required).
  7. Pour in the smooth fine puree to the sauce pan, add sugar and bring to a boil and simmer.
  8. Adjust the consistency and seasoning, add in the soaked paneerwithout water and simmer for furtherfive minutes.
  9. Stir in the cream, kasuri methi and simmer for another minute.
  10. Serve hot garnished with a drizzle of cream and crushed kasuri methi.

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