Paneer Makkhanwala or Paneer Makhni is a well known classic vegetarian curry of North India. In this irresistible and delicious curry, soft paneer (Indian Cottage Cheese) pieces are simmered in an exquisite, rich and silky sauce made with butter, tomato, and aromatic spices and served as a main vegetarian dish with hot and soft buttery naan or round and soft gujarati rotlis

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Mainly, Punjabi or North Indian dishes are heavily influenced by rich and buttery flavours, and this due to farming and agriculture lifestyle. We seem to love almost every Punjabi vegetarian dishes, be it a Daal Makhni or Chole Bhathure, Veg Paneer Makkhanwala or Shahi Paneer, these dishes bring everyone at the dinner table without even calling them :)

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

More Paneer Recipes - Badami Methi Mango Paneer | Paneer & Vegetable Makhni Dum Biryani | Shahi Mango paneer Kheer


Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.



Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Paneer curries are a crowd pleaser! I love to cook paneer curries, as this dishes are effortless and easy to prepare if you have to make for many, as there is not much peeling or chopping required and most of the Paneer curries are prepared with similar ingredients such as tomatoes, butter, cream, herbs, and spices. You must have seen on the restaurant menu card or heard the name as Butter Paneer, Paneer makhni or Paneer Butter Masala, the chance is that these are prepared in the same sauce.

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.


So let's see how did I make Paneer Makkhanwala?

Notes:-
Instead of butter ghee or double cream can be added to this dish.
This recipe can be prepared without onion and garlic.


Paneer Makkhanwala, Paneer Makhni
Mains
Indian
Yield: 6-8 SERVINGS
Author:

PANEER MAKKHANWALA

PANEER MAKKHANWALA

This north Indian classic dish is rich and flavourful, prepared with Indian Cottage Cheese and aromatic and buttery tomato sauce. Often served as a main vegetarian dish.
prep time: 10 Mcook time: 40 Mtotal time: 50 M

ingredients:

  • 500g Paneer 
  • 500ml Chopped Tomatoes OR Passata 
  • 1 Tbsp. Whole Spices -Cinnamon, green cardamom and cloves
  • 1 large Onion Peeled and chopped
  • 1" Ginger Peeled and Chopped
  • 5-6 Garlic Cloves
  • 3-4 Green Chillies
  • 3 Tbsp. Oil
  • 3 Tbsp. Butter
  • 1 Tsp. Cumin Seeds
  • 1 Tbsp. Red Chilli Powder
  • 1 Tsp. Red Kashmiri Chilli Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tbsp. Ground Cumin and Coriander
  • Pinch Garam Masala
  • 1 Tbsp. Dried Fenugreek Leaves
  • 1 Tbsp. Sugar or Honey
  • Salt to taste

instructions:

How to cook PANEER MAKKHANWALA

  1. Cut Paneer into the desired shape. ( I cut into triangles)Place tomato, onion, garlic, ginger, chillies, whole spices, a pinch of salt and little oil in a pan and add 2 cup water.
  2. Bring it to boil and simmer for 10-12 minutes.
  3. Once you see that tomato and onions are cooked, turn off the heat.
  4. Place the tomato mixture in a blender and blend until smooth. 
  5. You can use a hand blender too.
  6. Now strain it through the sieve for a very fine smooth sauce.
  7. Heat oil in a pan, add cumin seeds, once they splutter add tomato sauce.
  8. And add all the dry masala powder and dry fenugreek leaves. 
  9. If the sauce is too thick add 1/4 cup water.
  10. Let the sauce simmer for a while then add salt and sugar. 
  11. Cook further for 5 minutes. Now add butter.
  12. Now add paneer pieces and let them simmer on a gentle heat for five minutes.
  13. Once the sauce gets right consistency turn off the heat.
  14. Serve hot and garnish it with the fresh coriander leaves and onion rings.
  15. Serve with Naan or Roti.
  16. Enjoy!

NOTES:

Instead of butter ghee or double cream can be added to this dish.
This recipe can be prepared without onion and garlic.
Calories
1971.26
Fat (grams)
99.57
Sat. Fat (grams)
51.79
Carbs (grams)
257.41
Fiber (grams)
12.04
Net carbs
245.37
Sugar (grams)
161.11
Protein (grams)
20.03
Sodium (milligrams)
1495.08
Cholesterol (grams)
87.83
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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