Lighter Paneer Makhanwala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Makhanwala should taste lush, not oily. We cook onion, tomato and cashews together, blend silky-smooth, then finish with a measured knob of butter and a spoon of cream.
Ingredients
How to Make It
Simmer onion, tomato, cashews, ginger-garlic and whole spices in 1 cup water until soft. Cool; blend very smooth with the stock.
Heat butter; cook bay leaf then the paste until thick and glossy.
Add chilli powder, salt, a little water; simmer. Add paneer.
Finish with cream, crushed kasuri methi and a pinch of sugar. Rest 2 minutes.
Nutrition per serving
* Approximate values per serving
Health Benefits
Cashews create creaminess so butter and dairy cream stay measured. Pair with salad and one roti to keep the plate balanced.
Pro Tips
- →Blend until no cashew grit remains.
- →Use ripe sweet-tangy tomatoes.
- →Do not boil hard after cream.
Variations
- 1Swap cream for low-fat milk reduced slightly.
- 2Add grilled mushrooms with paneer.
Frequently Asked Questions
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