Looking for a dish that’s rich in flavour and easy to prepare? Then you should definitely try this Paneer Makhanwala! This classic Indian dish is a favourite among vegetarians and meat lovers alike. Thanks to its creamy tomato-based sauce and tender chunks of paneer. With a few ingredients and basic cooking knowledge, you can make a mouthwatering meal that’s sure to impress.
One of the best things about Paneer Makhanwala is its versatility. You can serve it as a main course alongside rice or bread, or you can serve it as a side dish with a larger meal. If you’re hosting a dinner party or looking for a comforting meal to enjoy at home, Paneer Makhanwala is the perfect choice.
Let’s dive into this delectable recipe and savour the deliciousness of Paneer Makhanwala!
What Is Paneer Makhanwala?
Paneer Makhanwala is a dish that originates in the North Indian state of Punjab. It is well known for its rich and flavourful cuisine. The dish is a variation of the popular butter chicken, made with chicken in a rich tomato-based sauce.
Paneer Makhanwala is a vegetarian version of the dish. It uses paneer, which is a type of fresh cheese that is popular in Indian cuisine. The dish generally cooks by first sautéing onions, garlic, and ginger in oil or butter and then adding in a mixture of spices like cumin, coriander, and garam masala.
The dish is generally finished off with a splash of cream and a dollop of butter. This adds richness and creaminess to the sauce. Paneer Makhanwala generally serves with naan, roti, or rice. It is a popular choice for special occasions like weddings and festivals.
In addition, Paneer Makhanwala is a beloved dish that has become a staple of North Indian cuisine. Its popularity has spread throughout the world. Thanks to its delicious flavours and creamy texture.
Why This Recipe Works
Paneer Makhanwala is a popular dish for a reason. It works because it brings together a range of flavours and textures. It will create a delicious and satisfying meal. Here are a few reasons why Paneer Makhanwala works so well:
- Rich and creamy sauce: The base of the dish is a tomato-based gravy simmered until it becomes thick and flavourful. The addition of cream and butter adds richness and creaminess to the sauce. It will make it both indulgent and satisfying.
- Tender chunks of paneer: Paneer is a type of fresh cheese that is popular in Indian cuisine. When cooked in the sauce, it becomes tender and absorbs the flavours of the spices and the sauce. This will create a delicious and satisfying texture.
- Aromatic spices: The dish flavours with a range of spices like cumin, coriander, and garam masala. It can add depth and complexity to the flavours of the dish.
- Versatility: Paneer Makhanwala is a versatile dish that you can serve as a main course or a side dish. It pairs well with a range of bread and rice dishes, making it a great choice for a variety of occasions.
Ingredients Required to Make Paneer Makhanwala
Here is the list of ingredients which helps to make Paneer Makhanwala:
- 2 Cups Paneer: Paneer is a type of fresh cheese that is popular in Indian cuisine. It is the key ingredient in Paneer Makhanwala used in a cubed form.
- 1 tablespoon Oil or ghee or butter: Helps in sautéing onions and ginger-garlic paste. You can use any vegetable oil of your choice but prefer ghee in some recipes for its rich flavour.
- 2 ¼ Cups Tomatoes: Helps to make the base of the sauce. Diced tomatoes and tomato puree are generally used.
- Onion: Onion is an essential ingredient that adds flavour and texture to the dish. Chopped and sautéed in oil or ghee until it becomes translucent.
- 16 to 18 Cashew Nuts: Adding cashew nuts to this dish can enhance its flavour and texture, and give it a nutty and creamy taste.
- 1 teaspoon Ginger-garlic paste: Ginger-garlic paste is a combination of fresh ginger and garlic that is then minced or pureed together. It adds a wonderful flavour and aroma to the dish.
- 1 teaspoon Salt and sugar: Salt and sugar help to add taste. Adding Sugar balances the acidity of the tomatoes and creates a mild sweetness in the sauce.
- ¼ Cup Cream: Add cream to the sauce to make it rich and creamy. It adds a luxurious texture and flavour to the dish.
- Fresh coriander leaves: Fresh coriander leaves are added to the dish as a garnish. They add a fresh, herbaceous flavour and a pop of colour to the dish.
- 2 Green Cardamoms: Cardamom has a sweet, floral, and mildly spicy flavour, which pairs well with the other spices used in this dish.
- 1 Green chilli: Green chillies can be a great addition to Paneer Makhanwala for those who prefer a spicier dish.
- 1-inch Cinnamon: It is a warm and aromatic spice that generally helps in Indian cooking. It can add a subtle sweetness and depth of flavour to Paneer Makhanwala.
- 2 Cloves: Cloves have a warm and mild sweet taste, with a mildly bitter undertone that can balance out the richness of the dish.
- ¼ teaspoon Fenugreek Leaves: Fenugreek leaves have a mildly bitter taste and a distinctive aroma, which adds a unique flavour to the dish.
- 1 teaspoon Red Chilli Powder: To add heat and flavour to the dish.
- ⅛ teaspoon Turmeric: Turmeric powder adds a warm, earthy flavour to the dish and also imparts a rich golden colour to the sauce.
- 1 ¼ teaspoon Garam Masala: Garam masala adds a warm and aromatic flavour to Paneer Makhanwala. It helps to bring all the other spices used in the dish together.
Tools Required to Make Paneer Makhanwala
To make Paneer Makhanwala, you will need the following tools:
- Large pot or deep pan: A large pot or deep pan helps to cook the gravy for Paneer Makhanwala. This is where all ingredients, including the pureed tomatoes, spices, and cream, are combined. And then cook to create a rich and flavourful gravy.
- Wooden spoon: To stir the ingredients and prevent the sauce from sticking to the pan.
- Cutting board: A cutting board is an essential tool for any cooking activity. It provides a flat, stable surface for cutting and chopping vegetables, and fruits. You will need a cutting board to chop the onions, tomatoes, and other vegetables for this dish.
- Blender or food processor: A blender or a food processor helps to puree the tomatoes into a smooth paste. This tool can also be useful to make a puree of cashews, which can be added to the gravy to make it creamier.
- Grater: To grate the paneer cheese.
- Measuring cups and spoons: To measure the ingredients in an accurate way.
- Spatula: To flip the paneer cubes without breaking them.
- Knife: A sharp knife helps in cutting and chopping the vegetables required for the dish. A chef’s knife or a vegetable knife can be used to chop onions, tomatoes, and other vegetables. It will help to chop it into small pieces.
- Serving dish: To serve the Paneer Makhanwala.
Paneer Makhanwala Recipe
Paneer Makhanwala is a decadent mildly spiced Indian curry that pairs well with jeera rice, kulcha, naan or chapati. Cubes of Indian cottage cheese are cooked in rich cashew and tomato-based gravy, spices and cream.
Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Course: Main Course Cuisine: Indian Calories: 503 kcal
Chop tomatoes and add them to a blender jar along with cashews. If you don’t have a powerful blender, soak the cashews for 15 minutes in a little amount of boiling water. Add them to the blender after draining the water.
After that, Blend them to a smooth puree. If your blender doesn’t make a smooth puree, then filter the puree. I do not filter as mine does a smooth puree.
Heat 1 tbsp butter. Add a deseeded and slit chilli, along with 1 small cinnamon stick, 2 cardamoms, and 2 cloves. Skip the whole spices if you don’t have any.
Add the ginger garlic paste when they start to sizzle (or ginger paste). Sauté until the raw meat flavour disappears.
Pour the tomato puree.
Further, It will start to splash, so cover the pan partially. Cook the tomato puree further until it thickens.
Add red chilli and salt.
Cook and stir until the sides begin to slide away. You can add or subtract chilli powder.
Add a teaspoon of garam masala. Use 3/4 teaspoon of garam masala and a teaspoon of coriander powder if your masala is particularly potent. For one or two minutes, mix and sauté.
In addition, Add about 1 cup water and sugar and mix. You may need to adjust the amount of water.
As the gravy starts to thicken, cover the pan and simmer it on medium heat. At this point, the butter can be seen starting to lighten up a little on the gravy. You’ll only detect a few traces of butter because it’s not used very much.
After that, add paneer.
Sprinkle crushed fenugreek leaves. Stir, cover and cook on medium heat for 2 to 3 minutes.
Add cream as desired. I added cream and cook until it begins to bubble.
Your dish is ready!
Paneer Makhanwala: Nutritional Information
Calories 503
Calories from Fat 369
Fat 41 g
Saturated Fat 24 g
Cholesterol 109 mg
Sodium 300 mg
Potassium 437 mg
Carbohydrates 15 g
Fiber 3 g
Sugar 7 g
Protein 19 g
Vitamin A 680 IU
Vitamin C 13.8 mg
Calcium 599 mg
Iron 2.1 mg
Tips To Make The Best Paneer Makhanwala
- Use fresh and good quality ingredients: Use fresh and ripe tomatoes, high-quality spices, and fresh paneer for the best flavour.
- Don’t overcook the paneer: Overcooking the paneer can make it rubbery and tough. Add the paneer towards the end of the cooking process and cook it until heated through.
- Use the right amount of spices: Use the right amount of spices to balance the flavours. Be careful not to use too much chilli powder or garam masala, as it can overpower the dish.
- Use cashew nuts for a creamy texture: Cashew nuts can blend with tomatoes to create a creamy sauce. This adds richness and depth of flavour to the dish.
- Use ghee or butter for a rich flavour: Ghee or butter can help to cook the onions and other ingredients. This adds richness and a buttery flavour to the dish.
- Add fenugreek leaves for extra flavour: Fenugreek leaves or kasuri methi can help towards the end of the cooking process. It will give a unique flavour.
- Adjust the spiciness to your taste: Adjust the amount of chilli powder or green chillies to your preference for spiciness.
Storing & Freezing
Paneer Makhanwala can be stored in the fridge for up to 3-4 days in an airtight container. If you wish to reheat, then warm it up in a saucepan over low heat, stirring until heated through.
After that, if you want to freeze Paneer Makhanwala, let it cool down to room temperature. But do this before transferring it to a freezer-safe container. You can freeze it for up to 2-3 months. When you are ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop.
Paneer may become a little rubbery after freezing, but it will still taste delicious. To help to reduce this, you can add the paneer to the curry after reheating it instead of freezing it. Also, keep in mind that the consistency of the sauce may change s after freezing. So you may need to add a little water or cream to adjust it to your liking.
FAQs
What Is Paneer Makhanwala Made Of?
It is a popular Indian dish made with paneer and a rich creamy tomato-based gravy. The gravy contains a combination of tomatoes, onions, garlic, ginger, and a blend of spices. Spices for instance, cumin, coriander, garam masala, and turmeric. Cream and butter are added to the gravy, giving it a rich and indulgent flavour.
What Is The Benefits Of Paneer Makhanwala?
Paneer Makhanwala is a delicious and nutritious vegetarian dish. This dish can offer several health benefits. Paneer, which is the main ingredient in the dish, is a good source of protein, calcium, and vitamin D. These are essential nutrients for building and maintaining strong bones, muscles, and health. The tomatoes used in the sauce are rich in lycopene. Lycopene is a powerful antioxidant. It can help to protect against cancer and heart disease.
What Is The Healthiest Way To Eat Paneer?
Look for low-fat versions of paneer. Low-fat versions contain less saturated fat than regular paneer. This can help reduce your intake of unhealthy fats.
Use it as a protein source: Firstly, Paneer is an excellent source of protein. It is important for building and repairing cells, tissues and muscles in the body. Add paneer to your meals as a protein source instead of meat or processed foods.
Balance it with vegetables: Secondly, Paneer helps in rich and creamy dishes, which can be high in calories and fat.
Is Paneer Good For Mental Health?
Paneer, like other dairy products, contains nutrients. These nutrients are important for health and well-being including mental health. However, there is no direct evidence to suggest that paneer positively affects mental health. Consuming a balanced diet that includes nutrient-rich foods like paneer. Along with that engaging in regular physical activity. Also getting enough sleep can contribute to improved mental health.
Can You Eat Paneer Without Cooking?
Paneer is a type of cheese that you can eat raw in India and other South Asian countries. In fact, you can add paneer to salads, sandwiches, and other dishes without cooking. Eating raw paneer is generally safe as long made from pasteurized milk. And you have to store raw paneer in a proper way. Further, It is important to note that raw paneer may contain bacteria. It can cause foodborne illness, especially if it has not been made and handled in a proper way.
What Is The Best Time To Eat Paneer?
Paneer, like other protein-rich foods, can consume at any time of the day as a part of a balanced diet. Some people believe that consuming paneer in the morning or as a snack can be beneficial because it provides a sustained release of energy and helps to keep you feeling full for a long time. You can consume Paneer after a workout to help repair and build muscle tissue.
In Conclusion
Paneer Makhanwala is a dish that uplifts the richness and diversity of Indian cuisine. With its creamy texture and aromatic spices, it has become a favourite of many, both in India and around the world. The dish is not only delicious but also nutritious. Thanks to its high protein content and the many health benefits. As it has ingredients associated with health benefits.
Paneer, the star of the dish, is an excellent source of protein and calcium. This makes it a great choice for vegetarians and vegans who are looking to meet their nutritional needs. The spices used in Paneer Makhanwala, such as ginger, garlic, and turmeric. These spices shown to have anti-inflammatory and antioxidant properties. It can help to boost the immune system and reduce the risk of chronic diseases.
In addition, preparing Paneer Makhanwala is easy and straightforward. It requires only a few basic ingredients and some simple cooking techniques. But to ensure that the dish turns out perfect every time, it is important to use fresh ingredients. Follow the recipe with care, and adjust the spices to your taste preferences.
Paneer Makhanwala has Nutritional and flavour benefits. Paneer Makhanwala is also a great way to bring people together and share a delicious meal. Whether you are cooking for your family or a dinner party, this dish is sure to impress. It will make everyone’s taste buds great.
Have you tried this recipe? Please feel free to leave your comments and suggestions below. Your feedback is most appreciated!
Paneer Makhanwala: Step-By-Step Recipe
Ingredients
- 2 cups Paneer
- 1 tbsp Oil or ghee or butter
- 2¼ cups Tomatoes
- 1 Onion
- 16-18 Cashew Nuts
- 1 tsp Ginger-garlic paste
- 1 tsp Salt and sugar
- ¼ cup Cream
- 2 Green Cardamoms
- 1 Green chilli
- 1 inch Cinnamon
- 2 Cloves
- ¼ tsp Fenugreek Leaves
- 1 tsp Red Chilli Powder
- ⅛ tsp Turmeric
- 1¼ tsp Garam Masala
To garnish:
- Fresh coriander leaves
Instructions
- Chop tomatoes and add them to a blender jar along with cashews. If you don't have a powerful blender, soak the cashews for 15 minutes in a little amount of boiling water. Add them to the blender after draining the water.
- After that, blend them to a smooth puree. If your blender doesn’t make a smooth puree, then filter the puree. I do not filter as mine does a smooth puree.
- Heat 1 tbsp butter. Add a deseeded and slit chilli, along with 1 small cinnamon stick, 2 cardamoms, and 2 cloves. Skip the whole spices if you don't have any.
- Add the ginger garlic paste when they start to sizzle (or ginger paste). Sauté until the raw meat flavour disappears.
- Pour the tomato puree. It will start to splash, so cover the pan partially. Cook the tomato puree further until it thickens.
- Add red chilli and salt.
- Cook and stir until the sides begin to slide away.
- Add a teaspoon of garam masala. Use 3/4 teaspoon of garam masala and a teaspoon of coriander powder if your masala is particularly potent. For one or two minutes, mix and sauté.
- Add about 1 cup water and sugar and mix. You may need to adjust the amount of water.
- As the gravy starts to thicken, cover the pan and simmer it on medium heat. At this point, the butter can be seen starting to lighten up a little on the gravy. You'll only detect a few traces of butter because it's not used very much.
- After that, add paneer. Sprinkle crushed fenugreek leaves. Stir, cover and cook on medium heat for 2 to 3 minutes.
- Add cream as desired. I added cream and cook until it begins to bubble. Your dish is ready!
Notes
- Use fresh and good quality ingredients: Use fresh and ripe tomatoes, high-quality spices, and fresh paneer for the best flavour.
- Don't overcook the paneer: Overcooking the paneer can make it rubbery and tough. Add the paneer towards the end of the cooking process and cook it until heated through.
- Use the right amount of spices: Use the right amount of spices to balance the flavours. Be careful not to use too much chilli powder or garam masala, as it can overpower the dish.
- Use cashew nuts for a creamy texture: Cashew nuts can blend with tomatoes to create a creamy sauce. This adds richness and depth of flavour to the dish.
- Use ghee or butter for a rich flavour: Ghee or butter can help to cook the onions and other ingredients. This adds richness and a buttery flavour to the dish.
- Add fenugreek leaves for extra flavour: Fenugreek leaves or kasuri methi can help towards the end of the cooking process. It will give a unique flavour.
- Adjust the spiciness to your taste: Adjust the amount of chilli powder or green chillies to your preference for spiciness.
