Paneer Makhanwala Recipe by Saloni Jain 193 days ago

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    Preparation Method
  1. In a pan heat 2 tablespoon oil, add 7-8 cashews to it, fry until golden brown. Remove and drain on an absorbent paper and keep aside.
  2. In the same oil, put the tomatoes (cut in 4 pieces) and the cabbage (shredded). Fry till the cabbage turns soft.
  3. Remove the mixture from the flame and cool. After the mixture cools grind it along with the remaining cashews and little water. Keep the paste aside.
  4. In another pan, heat the remaining oil, add the chopped tomatoes. Sauté it for sometime.
  5. Take whole wheat flour and add little water to it, to form a paste.
  6. Add the whole wheat flour paste along with tomato-cabbage paste, red chilli powder, turmeric powder, garam masala, dhana jeera powder, salt and sugar to the tomato-capsicum mixture. Properly mix all the ingredients.
  7. Finally add the paneer pieces, malai and the fried cashews to this mixture. Mix well.
  8. Garnish it with coriander leaves and serve hot.


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Serves : 8
Ready In : 60 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 500 grams cottage cheese (paneer)
  2. 2 tomato (cut into 4 pieces)
  3. 1 cup tomatoes (chopped)
  4. 1 cup cabbage (shredded)
  5. 15 cashewnuts
  6. 2 teaspoon whole wheat flour
  7. 2 tablespoons coriander (chopped)
  8. 2 teaspoon red chilli powder
  9. 1 teaspoon dhana jeera powder
  10. 1/2 teaspoon garam masala
  11. 1/2 teaspoon turmeric powder
  12. 1 teaspoon sugar
  13. 4 tablespoon oil
  14. 2 tablespoon malai (cream)
  15. salt to taste


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