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Paneer Makhanwala - A Creamy Delight from Punjab with Paneer and Mild Spices

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    ChefPandas
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🍲 About This Dish

Paneer Makhanwala is a classic North Indian dish that hails from the vibrant state of Punjab. Known for its rich and creamy texture, this dish features succulent cubes of paneer (Indian cottage cheese) cooked in a luxurious tomato-based gravy infused with a blend of mild spices. Paneer Makhanwala is a popular choice in Punjabi households and is often served at festive gatherings and special occasions.

🌶️ Ingredients Overview

  • Paneer (Indian cottage cheese)
  • Tomatoes (Tamatar)
  • Cashew nuts (Kaju)
  • Fresh cream (Malai)
  • Ghee (Clarified butter)
  • Onions (Pyaz)
  • Ginger (Adrak)
  • Garlic (Lehsun)
  • Green chilies (Hari mirch)
  • Cumin seeds (Jeera)
  • Turmeric powder (Haldi)
  • Kashmiri red chili powder
  • Garam masala
  • Kasuri methi (Dried fenugreek leaves)
  • Salt
  • Sugar

✨ What Makes It Special

Paneer Makhanwala varies slightly across different regions of India. In Punjab, the dish tends to be richer and creamier, reflecting the state's love for dairy products. In other parts of India, you might find variations that include additional ingredients such as bell peppers, peas, or even a touch of sweetness from fruits like pineapple.

📝 Ingredients

  • 250g paneer, cubed
  • 4 ripe tomatoes, pureed
  • 10-12 cashew nuts, soaked
  • 1/4 cup fresh cream
  • 2 tbsp ghee
  • 2 onions, finely chopped
  • 1-inch piece of ginger, grated
  • 4-5 garlic cloves, minced
  • 2 green chilies, slit
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tbsp kasuri methi
  • Salt to taste
  • 1 tsp sugar

🥄 Spice Blend (Masala)

To make the spice blend for Paneer Makhanwala:

  1. Dry roast 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, and 4-5 black peppercorns until fragrant.
  2. Grind the roasted spices along with 2-3 green cardamom pods, 1-inch cinnamon stick, and a pinch of nutmeg to a fine powder.

👨‍🍳 Preparation Method

  1. Heat ghee in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger, garlic, and green chilies. Sauté for a few minutes.
  3. Add the spice blend, turmeric powder, and Kashmiri red chili powder. Cook for a minute.
  4. Pour in the tomato puree and cook until the ghee separates.
  5. Blend soaked cashew nuts into a smooth paste and add it to the gravy.
  6. Add fresh cream, garam masala, kasuri methi, salt, and sugar. Stir well.
  7. Gently add the paneer cubes and simmer for a few minutes.
  8. Garnish with a drizzle of fresh cream and coriander leaves before serving.

⏰ Timing Guide

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

🍽️ Serving Suggestions

Paneer Makhanwala pairs perfectly with hot naan, roti, or steamed basmati rice. Serve it garnished with a dollop of fresh cream and a sprinkle of chopped coriander leaves for a delightful presentation.

💭 Chef's Notes

  • To achieve a velvety texture, use full-fat cream and paneer.
  • Adjust the spice levels to suit your taste preferences.
  • For a smoky flavor, you can roast the paneer cubes before adding them to the gravy.

📦 Storage

Store any leftover Paneer Makhanwala in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.

Enjoy the creamy and indulgent flavors of this iconic Punjabi dish that showcases the richness and diversity of Indian cuisine!