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Paneer Makhanwala
Paneer Makhanwala is a traditional north Indian recipe for a classic buttery vegetarian curry of paneer cheese and peas in a mildly-spiced gravy base with poppy seeds and cashew nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Makhanwala.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesCheese RecipesBean RecipesIndian Recipes
Paneer makhanwala is a buttery curry with a perfectly balanced aromatic but not overly spicy gravy that is excellent served with rich stuffed kulcha and a glass of lassi. This is an Indian restaurant (as in restaurant in India) vegetarian classic that's been adapted so that you can easily and simply prepare it at home.
Ingredients:
200g Paneer (cottage cheese), cut into 3cm (1 in) cubes
55g (1/3 cup) Fresh Green Peas (mutter)
2 tsp Poppy Seeds (khus khus)
1 tbsp Cashew Nut Powder (grind cashew nuts in a spice grinder)
2 tbsp Ghee (clarified butter)
1 tbsp Oil
1/2 tsp Cumin Seeds
1 tsp Green Chilli-Ginger Paste (blend 3/4 tsp grated ginger with a green chilli)
1 large Onion, grated or finely chopped
5-6 Garlic cloves, crushed
4 large Tomatoes
1/2 tsp Kasuri Methi (dried fenugreek leaves)
1/2 tsp
garam masala
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tbsp Butter
2 tbsp Grated Paneer
1 tbsp Coriander (cilantro) Leaves
Salt, to taste
Method:
Combine the cashew nut powder and poppy seeds in a small bowl. Add 2 tbsp water and set aside for 20 minutes. After this time, add to a grinder along with another 2 tbsp water and render to a smooth paste.
Bring a pan of salted water to a boil, add the peas and cook for 8 minutes until tender. Drain, rinse under cold water and set aside.
Cut a cross in the base of the tomatoes. Place in the pan, take off the heat, cover and set aside to blanch for 5 minutes. Remove tomato with a slotted spoon, allow to cool until it can be handled then use the cross you cut in the base to peel off the skin. Repeat with the remaining tomatoes. Chop coarsely, transfer to a food processor and render to puree.
Heat together the oil and ghee in a kadai or wok over medium heat. Add the cumin seeds and when they begin to splutter add the grated onion. Stir-fry until golden brown (about 2 minutes). Add the chilli-ginger paste and garlic, then fry for 1 minute.
Stir in the tomato puree, cashew and poppy seed paste, dried fenugreek, garam masala, chilli powder, turmeric, coriander powder and salt. Mix well to combine then continue cooking for about 3 minutes, or until the oil begins to separate.
Stir in the boiled peas, butter and paneer cubes. Continue cooking for 4 minutes then turn into a warmed serving bowl. Garnish with the grated paneer and coriander leaves then serve.
