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Paneer Makhanwala has always been one of my favorite side dishes in Indian cuisine. My sister and I would always order this to go with Naa...

Paneer Makhanwala Revisited

Paneer Makhanwala has always been one of my favorite side dishes in Indian cuisine. My sister and I would always order this to go with Naan or Kulcha. For the last year or two I have been trying to recreate the same taste and flavor that we used to enjoy in our neighborhood restaurants in India. Parampara mix came close to the ones we had tasted but I did not like the prepackaged mix and wanted to reproduce it from scratch. I remember that it had a reddish orange color creamy sauce with paneer floating over it. In my recipe I did not focus on the cosmetic part by adding red color but rather on the flavor and taste. I think I have come close to it.


Mixie or Blender
Cutting Board
Onion Chopped
Measuring Spoons and Cups
Heavy Bottom Wok


Red Onions - 2
Tomato Paste - 2 tbsp
Green Chili - 1 (de seeded for mild spice)
Garlic - 6 cloves
Ginger - 1 inch
Kathuri Methi - 1 tbsp
Dry Cilantro Powder - 1 tsp
Fresh Cilantro - 1 tbsp
Cumin Powder - 1 tsp
Turmeric - 1/2 tsp
Sugar - 1/2 tsp
Cloves - 3
Cinnamon - 1 inch
Cardamon - 1
Butter - 2 tbsp
Oil - 4 tbsp
Fresh Cream - 1/4th cup
Paneer - 450 gms


1. Chop the onions, garlic and ginger in the onion chopper.

2. Add butter and 2 tbsp oil to the wok that is heated. Add cloves, Cinnamon and cardamon to it. Follow this with the chopped onion, ginger and garlic with some salt and cook until onion loses raw smell. Add tomato paste and cook well with turmeric, salt, cumin powder for 4 minutes.
Cool and blend with 1 cup of water to a very fine paste.

3. Heat the wok and add the ground paste and allow it to cook on low flame for 2 minutes. Taste to check for salt and then add the fresh cream, sugar and mix well and cook on low heat. Crush the kasthuri methi and dry cilantro in between the palms and add to the sauce and cook for 3 minutes.

4. Grate 2 tsp of paneer and add to the sauce and allow for it to cook on low flame. Meanwhile cut the paneer into 2 inch long rectangles. Heat a smaller wok, add 2 tbsp of oil and roast the paneer and add to the sauce.

5.Garnish with fresh cilantro and serve it hot with naan, roti, paratha, kulcha or rice.


  1. This is a fantastic dish. Good job!

  2. sooper ... I can almost smell the masala from here and I love the vessel :)

  3. paneer makhanwala is my fav too.
    tasty dish.

  4. Hi,
    Thanks for the vist at my blog.This one is an absolutely superbdish I make it at home too.
    nicely presented

  5. A fantastic blend of flavours indeed! Paneer fiend that I am, I must try this lovely dish.

  6. Droolworthy dish...my favourite too..i do order whenever i go to Indian restaurant...Tempting click:)

  7. Thank you all for such nice comments. I try to do my best.

  8. Looks gorgeous and mouth-watering. Perfect blend of spices! :)

  9. Lovley dish, by reading the ingredients i cna feel the aroma. Thanks for sharing.

  10. thats fabulous srimathi..its a peeping tempting!

  11. what is fresh cream?

  12. Anonymous,Its just the cream that you find in store. Else please use milk it must work too.