Paneer makhanwala recipe with a twist

Paneer Makhanwala / Makhni with a twist

Hurrying up to reach home after work, picking up fresh malai paneer from a dairy shop and then rushing home leaves you with hardly any time to cook Paneer Makhanwala (also known as Paneer Makhni).

So as always, I managed with my quick version of the recipe (read - avoid too much cutting and grating, use the mixer grinder / food processor as much as possible and don't bother if you are unable to find one of the less important participating ingredients).


Here's my quick experiment with Paneer Makhni that turned out rather well and earned me a pastry from Ribbons and Balloons, courtesy Mrinal.

Here we go in a jiffy (again as the next episode of Two and a Half Men is about to begin in 5 minutes):

Paneer marination

Wash the malai paneer (1/2 kg) gently under running water.

Cut small cubes of paneer and marinate them in a mixture of a tbsp curd + a pinch of turmeric powder + some fresh cream.

Meanwhile, make a puree of around 5 medium-sized tomatoes.
Heat 1 tbsp oil in a kadhai / pan.

Add 2 green cardamons (crushed), 4-5 cloves, 3 crushed garlic cloves, 2 green chillies (sliced), 2 bay leaves (small), 1 cinnamon stick (1/2 inch), 1/2 tsp ginger paste.

Once you start getting the amazing aroma, slowly add the tomato puree. Let it cook over medium flame for some time. Stir occasionally. When the puree starts leaving water, add 1 tsp garam masala, salt as per taste, turmeric powder and red chilly powder.

Mix well and let it cook for a couple of minutes.

Add the paneer cubes and then stir very gently. Cook for not more than 5 minutes over low flame.

Garnish with fresh coriander and serve with lots of love and a smile!