Home Chef's Corner Paneer Makhanwala

Paneer Makhanwala


Here is how to make Paneer Makhanwala at home…

Paneer is something which most of the people loves it, especially, the vegetarians. During most of restaurants visits, there are few delicacies which always tops the list of menu for the order, one of them is Paneer Makhanwala.

As the name says, Paneer Makhanwala is a rich paneer dunked in buttered gravy of Onion-tomato cashew base. Well, if you are calorie conscious, then you may think that butter added is little more. But, it wouldn’t be a justice to the dish if less butter is added as its name itself says makhanwala. When it comes to richness, taste and authenticity of the dish, I never compromise on addition of butter, oil or ghee to the dish because once in a while it is absolutely fine.

Paneer Makhanwala Recipe Restaurant Style - Cubes N Juliennes


  1. 1 cup Onion chopped
  2. 4 Large Tomatoes chopped
  3. 25 nos Cashew nuts
  4. 1 tbsp Butter butter
  5. 400 g Paneer cut in 1 inch squares
  6. 1 Green Chilies crushed or paste (you may add more if preferred)
  7. ¼ cup Capsicum very finely chopped
  8. 1 tsp Garlic paste
  9. 1 tsp Ginger paste
  10. 4 tbsp Tomato puree
  11. ¾ tsp Garam masala powder
  12. 2 tsp Kashmiri chili powder
  13. ¾ tsp Turmeric Powder turmeric powder
  14. 2 tsp Coriander Powder coriander powder
  15. 1 tsp Shajeera (Caraway Seeds) (You can also use cumin seeds)
  16. 1 Bay Leaf
  17. 2 tbsp Cream cream
  18. 1 tsp Honey honey
  19. 1 and 1/4 tsp Kasuri Methi kasuri methi
  20. 5 tbsp Butter butter
  21. Salt to taste
  22. Warm water as required

Paneer Makhani Recipe-Restaurant Style Recipe by Archana's Kitchen

  1. In a pan Dry roast Cinnamon stick, cloves,Brown Cardamom, green cardamom,Star Anise
  2. Add Ghee and let it absorb the flavors of the Spices
  3. Add Ginger -Garlic paste and Sauté till light brown
  4. Add Onion Purée and sauté till brown
  5. Add cashew nut paste and sauté for few minutes
  6. Add Tomato Purée and cook for a few mins
  7. Add Salt, red chilly powder and Turmeric and cook well
  8. Add paneer cubes and Stir ( See Note)
  9. Now add Honey , Garam Masala, milk and Cream if desired
  10. Cook for a few mins then add Kasturi Methi ( Dry Fenugreek leaves)

Paneer makhanwala is best served with lachha parathas, butter naan, parathas, phulkas. You can also, enjoy it with zafrani pulao, jeera rice or matar pulao

Cover the Pan and let it simmer on a slow flame for about 5-10 minutes

Note- Consistency of Vegetable can be adjusted by controlling the amount of Milk added or by alternately adding some water after introducing the Paneer


Stay Safe - Foodie Chef.jpeg

Paneer Makhanwala – Stay Safe Foodie Safe

(Recipe by Arun Mehra – Engineer – Video By Sachin) 


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