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)
- 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.
- 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.
- Take a kadhai, heat it, add butter followed by tomato puree. Saute.
- 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.
- 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.
- Add the cream and curds, followed by paneer cubes stir gently. Then cover and cook, taking care not to overcook paneer.
- Remove from heat, garnish with grated paneer, fresh cream and coriander leaves and serve hot with naan, tandoori roti, paratha or rice.