Paneer Makhanwala is a delicious Indian cottage cheese curry cooked in rich butter-y gravy.
Its a popular Indian Curry Recipe for vegetarians and one of the most ordered in restaurants.
And actually quite simple to make. Best served with laccha parathas.
If you are an Indian food lover or someone who is exploring Indian food vegetarian recipes thiss one a classic and a must try. Maybe a little heavy on tummy buy still yummy.
Directions To Make PANEER Makhanwala-
For masala 1-
1 cup chopped onions
4 large tomatoes
3/4 cup cashews
1-2 tbsp butter
For Makhanwala masala-
400 gm paneer / cottage cheese
2 tbsp ginger garlic and chillies paste
*can add chopped or seperately minced too
** you can also add 1/4 cup chopped capsicum
1 bay leaf
1 tsp cumin seeds
Salt as per taste
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp fresh cream
1-2 tbsp Kasturi methi (dry Fenugreek leaves)
5 tbsp butter
Water as required
2 tbsp sugar
To masala 1-
Add 1 tbsp butter in a pan.
Add chopped onions and saute till soft.
Add the cashews. Cook for another 2-3 mins.
Now add the chopped tomatoes.
Cook till tomatoes are soft.
Cool this mixture and blend into a fine paste.
For better consistency you can strain it too.
For the final paneer Makhanwala masala-
Melt 5 tbsp butter in a pan.
Add cumin seeds and bay leave. Cook until fragrant.
Add the ginger, garlic and chillies paste. Cook for 1 min or till raw smell is gone.
Now add the prepared blended Masala.
Cook for 2-3 mins.
Add all the spices plus the salt.
Once all the spices are cooked add the paneer, sugar, Kasturi methiand cook for another 2 mins.
Finally add the fresh cream.
Adjust the consistency with some warm water as per your taste.
Enjoy with roti or paratha.
This blog is a part of the #Let’s Blog with Pri, Season 2.
The Blog hop cum blog train starts from the 11th of September and lasts for four weeks, where we publish one blog per week! This blog is my submission for Week 2.
And also our gracious host Prisha’s Post.
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