You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Subzi / Gravies > Paneer Makhanwala ( Jain Recipe) Paneer Makhanwala ( Jain Recipe) by Foodie #48100 The paneer makhanwala is a tempting paneer or cottage cheese recipe with a typical jain touch. 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Close 22 Nov 2019 This recipe has been viewed 77284 times Paneer Makhanwala ( Jain Recipe) recipe - How to make Paneer Makhanwala ( Jain Recipe) Tags Jain Subzi / GraviesSabzis with GraviesJain Subzis Preparation Time: 20 mins Cooking Time: 45 mins Total Time: 651 hours 5 minutes 4Makes 4 servings Show me for servings Ingredients 250 gms paneer (cottagte cheese) cubes2 tbsp butter1 tbsp fresh cream or malai1 large quartered tomato1/2 cup finely chopped tomatoes1/4 cup finely chopped capsicum1/4 cup shredded cabbage1 slice of bread lightly toasted and quartered1 tbsp grated coconut10 cashewnuts (kaju)1 tsp whole wheat flour (gehun ka atta) 4-5 curry leaves (kadi patta)1 tbsp finely chopped coriander (dhania) leaves1 tsp chilli powder1/2 tsp coriander (dhania) powder1/4 tsp garam masala powder1/4 tsp turmeric powder (haldi)1/2 tsp sugar salt to taste2 tbsp oil2 tbsp grated paneer (cottage cheese) for garnishing Method MethodHeat 1 tbsp of oil in a non-stick pan, add 5 cashews and saute till they turn golden brown in colour.Drain on an absorbent paper and keep aside.Add the quartered tomato and cabbage to the same oil and saute till the cabbage turns soft.Remove from the flame, cool and blend in a mixer along with the remaining cashewnuts till smooth, using little water. Keep aside.Heat remaining oil in same pan, add the capsicum and tomatoes and saute for a minute.Add all dry masalas, grounded paste and flour (dissolved in 1 tbsp water) and mix well.Cook till the gravy turns thick and add the sugar and salt.Add paneer, fried cashews, butter, cream, mix gently.Pour into serving dish, garnish with grated paneer, coriander and serve hot.