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Soft paneer cubes simmered in a luscious, silky smooth tomato gravy enriched with butter and cream. This North Indian classic is mildly spiced and has a hint of sweetness, making it a perfect pairing for naan or jeera rice.
For 4 servings
Prepare the Gravy Base
Cook the Makhani Gravy
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Soft paneer cubes simmered in a luscious, silky smooth tomato gravy enriched with butter and cream. This North Indian classic is mildly spiced and has a hint of sweetness, making it a perfect pairing for naan or jeera rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 577.62 calories per serving with 22.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Paneer and Finish
Garnish and Serve
Replace paneer with firm tofu (pan-seared), use vegan butter or more oil instead of butter, and substitute heavy cream with full-fat coconut cream or cashew cream.
Add 1 tablespoon of melon seeds (magaz) along with the cashews when preparing the gravy base for a richer, thicker consistency.
After the curry is cooked, place a small steel bowl in the center of the pot. Add a piece of red-hot charcoal to the bowl, drizzle 1/2 tsp of ghee or oil over it, and immediately cover the pot for 2-3 minutes to infuse a smoky flavor.
For a nut-free version, substitute the cashews with 2 tablespoons of melon seeds (magaz) or 1/4 cup of full-fat Greek yogurt (whisked into the gravy after it has cooled slightly).
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, cell regeneration, and overall body function.
As a dairy product, paneer is rich in calcium and phosphorus, two key minerals that are vital for developing and maintaining strong bones and teeth.
The cashews in the gravy provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals.
One serving of this Paneer Makhanwala contains approximately 550-600 calories, primarily from the paneer, butter, cream, and cashews. The exact count can vary based on the specific ingredients used.
Paneer Makhanwala is a rich and indulgent dish. While it's a great source of protein and calcium from paneer, it is also high in fat and calories due to the butter and cream. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can easily make it vegan. Substitute paneer with firm tofu, use oil or vegan butter instead of dairy butter, and replace the heavy cream with full-fat coconut cream or a blended cashew cream for a similar rich texture.
The key to a smooth gravy is two-fold: first, blend the cooled tomato-cashew mixture for a long time until it's completely smooth. Second, and most importantly, you must strain the puree through a fine-mesh sieve to remove any remaining seeds, skin, or fibrous bits.
You can, but the flavor will be different. If using store-bought puree, use about 1.5 cups. Sauté it with the spices until it darkens and oil separates. You may need to adjust the sugar and salt as canned purees can be more acidic.
Store leftover Paneer Makhanwala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Note that the paneer may become slightly firmer upon refrigeration.