Go Back
+ servings
Restaurant style Paneer Makhanwala Recipe. Restaurant style paneer makhanwala recipe
Print Recipe
5 from 3 votes

Paneer Makhanwala

Restaurant Style Paneer makhanwala Recipe - Delicious Indian curry of paneer cooked in rich makhani gravy
Prep Time15 mins
Cook Time30 mins
Course: Curries, Main Course
Cuisine: Indian, Punjabi
Keyword: Paneer Makhanwala, Paneer Makhanwala Recipe
Servings: 8 servings
Calories: 282kcal
Author: Farrukh Aziz


to prepare paneer makhanwala recipe

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


To make tomato cashew masala:

  • To start with, first, melt 1 tbsp of butter in a pan.
  • Then add chopped onions and fry until soft and pink
  • After that, add cashewnuts and fry for 2-3 minutes until just roasted.
  • Then add chopped tomatoes and saute on high for a minute.
  • Now, allow it cook until tomatoes are soft. take it off the heat and cool it completely
  • Once the onion tomato masala cools down, add it to a blender and blend it to a smooth paste.

how to make paneer makhanwala:

  • Now, to make paneer makhanwala, first, melt 5 tbsps of butter in a pan.
  • Then add  shajeera and bay and fry for few seconds until aromatic.
  • Next, add ginger paste, garlic paste and green chilli paste and saute for 2-3 minutes or until raw small goes off.
  • Then, add chopped capsicum and fry for another 1-2 minutes
  • Now, add prepared onion tomato cashew masala paste and saute on high for a minute or two.
  • Then, add salt, red chilli powder, coriander powder, turmeric and tomato puree, mix well.
  • Once the masalas combines well, add warm water as per the consistency required. I added Only 3/4 cup of warm water. Then bring it to a boil.
  • As the makhanwala gravy cooks, it will start leaving the oil. Then add garam masala powder, kasuri methi, honey and paneer cubes, cook for another minute.
  • Finally add cream and cook for 30 seconds.
  • Restaurant style Paneer Makhanwala recipes is ready to serve. Dish out, garnish with cream and serve hot.


Calories: 282kcal | Carbohydrates: 9g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 115mg | Potassium: 251mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1020IU | Vitamin C: 17.6mg | Calcium: 260mg | Iron: 0.7mg