Makhanwala Paneer

Chunks of paneer cooked in a creamy onion tomato masala. This is a Sanjeev Kapoor exclusive recipe.

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Makhanwala Paneer
Main Ingredients Paneer (cottage cheese), Tomato
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Makhanwala Paneer

  • 400 grams Paneer (cottage cheese) cut into 1 inch cubes
  • 500 grams Tomato quartered
  • 7-8 Garlic cloves
  • 1 1/2 inches Ginger piece, roughly chopped
  • 7 Green cardamoms
  • 1/2 Mace blade
  • 2 tablespoons Red chilli powder
  • 1/2 cup Nutralite
  • to taste Salt
  • 1 1/2 teaspoons Dried fenugreek leaves (kasoori methi)
  • 1 tablespoon Honey
  • 1/4 cup Fresh cream
  • 1 teaspoon Garam masala powder
  • For garnish
  • 2 teaspoons Fresh cream
  • Fresh coriander leaves 1 sprig


  1. Heat a deep non-stick pan. Add the tomatoes, garlic, ginger, green cardamoms, mace, 1 cup water, red chilli powder and Nutralite and let it boil for 15 minutes.
  2. Add the salt and mix well. Take the pan off the heat and allow it to cool.
  3. Blend the gravy to a fine puree, strain into another deep non stick pan and cook for 5 minutes.
  4. Add the cottage cheese cubes and kasoori methi powder and honey and cook for further 2-3 minutes. Add the cream and garam masala powder and mix lightly.
  5. Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.

Nutrition Info

Calories 1907
Carbohydrates 37.6
Protein 79.2
Fat 160
Other Fiber Zinc- 2.2mg