Cheese Makhanwala Recipe without white grevy


Paneer Makhanwala Recipe without white grevy

Do you know cheese Makhan wala How can you make Paneer butter wala with no white gravy, very simple way with Paneer makhkhan, you can prepare White Paneer Flavor Recipe at home by preparing white gravy flavor in a few minutes.
Cooking Time : 30 minutes
Prep Time : 45 minutes
Total Time : 1 hours 15 min.
Author :
Recipe : paneer makhanwala
serving size : 1 bowl ( 396g )
Calories : 402c
Prot.-16.4g  carb-13.8g  fat-32g
Paneer makhanwala Recipe PDF English
Read This Recipe Hindi
Read how to make white gravy recipe at home

Ingredients for making Paneer makhanwala

Cottage Cheese - 200g - Diced slices
Amul Butter - 4-5 tbsp
Amul Fresh Cream - 2-3 tbsp
Milk - 250 grams
Coconut bad - 10 grams
Onions - 400 grams - white or red onions - to boil
Four Magaz and Peanut Dana Mix - 50g
Onion - 1/2 piss - finely chopped
Green chili - 1-2 piss - finely chopped
Garlic Ginger Paste - 1-2 - tbsp
Green cardamom - 2 piss
Cumin seeds - 1/2 tbsp
Red chili powder - 1 tbsp
Coriander powder - equal to 1 - tbsp
Garam Masala Powder - 1 tbsp
Paneer Butter Masala Mix - 1-2 tbsp
White papper - 1/4 tbsp
salt to taste -
Red Orange color - a pinch
Oil - as required to fry the paneer

Recipe for Paneer makhan wala

First put oil in a pan and heat it, if the oil is medium hot then add chopped paneer pieces in the oil and fry it lightly brown.
First of all take bhagoni or Embroidery take at least 1 liter of water in it and heat it.

Now peel the onion and cut it into four pieces of an onion and take out the stalk of the onion with a knife.

Now add chopped onions, magaz, peanuts, boiled water and boil for at least 20 to 30 minutes
But onion mix, while boiling the other, keep removing the onion dirt which will come on the water with a spoon.

When the onions become soft, strain them in a steel jar and add normal water to it and then cool it. After that, onion and magaz groundnut granules grind together in a mixer jar.

Now take frypan or Embroidery and add 3-4 spoons of butter to it and heat it lightly.

When the butter is slightly warm, add cumin seeds, green cardamom (slightly crushed) and fry till it becomes light brown.

Now add chopped onions and green chillies and fry them till they turn light brown.

When the onion and green chillies start to turn light brown, add garlic ginger paste and fry till 1-2 minutes.
After this, add the paste of grounded Onion,magaz, groundnut seeds and cook for 2 to 3 minutes.

Now take a bowl, add red chili powder, coriander powder, salt, white papper and garam masala powder, pour a little water and prepare the solution.

Mix the prepared spice solution in the gravy and mix immediately after that add milk 250g (you can use water instead of milk) and butter 1-2 spoon.

While the gravy is cooked to allow the gravy (10-15 minutes) to leave the oil, keep the flame on low, but while cooking, keep in mind to keep a steady stirring with a spoon so that the gravy does not stick to the bottom

When the gravy starts leaving the oil, then put of coconut bad and 1 tbsp paneer butter masala mix in it, cover the pan or frypan with any lid for 1 minute.

Now take a bowl, add a little water in it by adding a pinch of red orange color and prepare the solution, mix the prepared solution into the gravy.
(If you do not want to add color to the gravy, then leave the red orange color)

Now add the fried paneer and Amul fresh cream, if required add a little Amul butter and the other.

Your homegrown delicious dish Paneer makhanwala is ready, enjoy hot Paneer makhkhan Wala with hot lunch and dinner meal.

Post a Comment