Paneer Makhanwala – Jain style


Jain style Paneer Makhanwala is an aromatic tomato and cashew-based rich creamy gravy dish that uses no onion, ginger or garlic and is quick to prepare. It is one of the recipes that is also well-loved by many non-vegetarian and non-Indian foodies. Paneer Makhanwala is also called Paneer Makhani or Paneer Butter Masala.


  • Paneer (Indian cottage cheese)- 250 grams
  • Cashewnuts – 45 grams
  • Dried Melon Seeds (charmagaj) – 15 grams
  • Poppy Seeds (khus khus) – 15 grams
  • Mawa – 75 grams
  • Butter – 75 grams
  • Tomato Puree – 300 grams
  • Red Chilli Powder – 3 Tablespoons
  • Jeera Powder – 1 Tablespoon
  • Garam Masala Powder – 1 Tablespoon
  • Kasoori Methi – 1 Tablespoon
  • Coriander Powder – 1 Tablespoon
  • Lime Juice – 2 Nos.
  • Salt – To taste
  • Fresh Cream – 375 grams
  • Curd – 75 grams
  • Paneer – 50 grams (grated for garnish)
  • Fresh Cream – 25 grams (beaten for garnish)
  • Coriander Leaves – 2 Teaspoons (chopped for garnish)


  1. Cut paneer into cubes and fry in oil, till half done. Immerse the fried cubes of paneer into cold water to keep them soft. Keep aside.
  2. To prepare the gravy base, separately soak cashew nuts, dried melon seeds and poppy seeds in warm water and then separately grind them into a fine paste. Mix the three pastes, add the mawa and combine well to get a paste with good consistency.
  3. Take a kadhai, heat it, add butter followed by tomato puree. Saute.
  4. Then add the red chilli powder, jeera powder, garam masala powder, kasoori methi, coriander powder, lime juice, salt. Bhunao till oil separates from the sides.
  5. Next add the gravy base containing cashew nut paste, dried melon seed paste, poppy seeds paste and mawa. Mix well and cook for 1 to 2 minutes.
  6. Add the cream and curds, followed by paneer cubes stir gently. Then cover and cook, taking care not to overcook paneer.
  7. Remove from heat, garnish with grated paneer, fresh cream and coriander leaves and serve hot with naan, tandoori roti, paratha or rice.