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Paneer Makhanwala Recipe
Paneer Makhanwala Recipe
7.
sprinkle red chili powder. ( i have used kashmiri red chili powder which
gives a good color. you can also use deghi mirch).
8.
stir well and saute the masala on a medium flame.
9.
keep on stirring often. you have to saute the masala till you see the
butter leaving the sides. it has to sauteed so well. this takes time but
patience is the key. takes about 20 to 22 mins on a medium to high flame.
check the step by step pics (picture no 9) for the consistency of how the
masala paste should be before you proceed to the next step.
10. now add slit green chilies, salt and water.
11. again stir very well. cook for 2 to 3 mins.
12. then add honey or sugar and again stir.
13. add the paneer cubes and simmer for 2 mins.
14. add the cream, kasuri methi and garam masala.
15. stir and switch off the flame. check the taste and add more salt, honey or
red chili powder as required.
16. serve paneer makhanwala garnished with cream, grated paneer, ginger
julienne, and coriander leaves, hot with naan or rotis.
NOTES
as per ayurveda, honey should not be added to hot drinks or anything hot or
heated above 40 degrees C/104 degrees F. the honey become toxic. for this
paneer makhanwala recipe, you can let the gravy cool down a bit and then add
honey. you can also add sugar instead of honey.