Paneer Makhanwala Recipe

Name: Thalis Paneer Makhanwala Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams Paneer; 3 tbs Butter; 1 cup Onion (finely chopped); 1 tbs Ginger-Garlic Paste; 2 cups Tomatoes (pureed); 1 tbs Cashew Nuts (soaked and blended); 1 cup Cream; 1 tsp Garam Masala; 1 tsp Red Chili Powder; 1 tsp Turmeric Powder; to taste Salt; to taste Fresh Coriander Leaves (for garnish)

Inspired by Thali

Time30m

Serves4

Indian cottage cheese in rich makhanwala sauce

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Ingredients

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Main Ingredients

8.82 oz (250 grams) Paneer

3 tbs Butter

1 cup Onion (finely chopped)

1 tbs Ginger-Garlic Paste

2 cups Tomatoes (pureed)

1 tbs Cashew Nuts (soaked and blended)

1 cup Cream

1 tsp Garam masala

1 tsp Red Chili Powder

1 tsp turmeric powder

to taste Celtic sea salt

to taste Fresh Coriander Leaves (for garnish)

Method

Cooking Instructions

Prepare the Paneer

Cut the paneer into cubes and set aside.

Sauté Onions

In a large pan, heat butter over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add Ginger-Garlic

Stir in the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.

Cook Tomatoes

Add the pureed tomatoes to the pan, along with turmeric powder, red chili powder, and salt. Cook for about 10 minutes until the oil starts to separate from the mixture.

Add Cashew Paste

Stir in the blended cashew nuts and mix well. This will give the sauce a creamy texture.

Add Cream and Paneer

Lower the heat and add the cream, followed by the paneer cubes. Gently mix and let it simmer for 5-7 minutes.

Final Touch

Add garam masala and adjust the salt as needed. Garnish with fresh coriander leaves before serving.