You are here: Home > Course > Main Course > Sabzis, Curries > Sabzis with Gravies > Paneer Makhanwala By Akshayakher Paneer Makhanwala By Akshayakher by akshayakher The popular punjabi paneer makhanwala is an easy rich creamy paneer based gravy recipe with an array of spice powders and onion tomato paste cooked in a delicious makhani gravy. The paneer are stir fried in a rich makhanwala(creamy) gravy and served with roti or paranthas. 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Close 02 Aug 2011 This recipe has been viewed 16547 times Paneer Makhanwala By Akshayakher recipe - How to make Paneer Makhanwala By Akshayakher Tags Sabzis with GraviesTraditional Indian Sabzis Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 2Makes 2 servings Show me for servings Ingredients 250 gms paneer (cottagte cheese) cubes1 tbsp ghee1 tsp ginger-garlic (adrak-lehsun) paste1 chopped onion1 bayleaf (tejpatta) 1" cinnamon (dalchini) stick3 cloves (laung / lavang)2 cardamoms1 tsp chilli powder1/4 tsp turmeric powder (haldi) salt to taste1/2 tsp garam masala2 tbsp fresh cream1/2 tbsp chopped coriander (dhania)3 tbsp tomato puree1/4 tsp sugar1 tsp dried fenugreek leaves (kasuri methi) Method MethodHeat the ghee in a non-stick kadhai, add the onions, ginger garlic paste, bay leaf, cinnamon, cloves and cardamons and saute till the onions turn golden brown in colour.Add the red chilli powder, turmeric powder, garam masala, salt, sugar, kasoori methi and mix well.Add the tomato puree and saute for 2 minutes.Remove from the flame, cool and blend in a mixer to a smooth paste.Transfer in a pan, add the paneer, cream, coriander, mix well and cook for 5 minutes.Serve hot.