Paneer Makhanwala - Cottage Cheese in Butter Garnished Gravy - Indian Andhra Telugu Food Recipes

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Recipe Text


    • Onions – 2
    • Tomatoes – 5 (Medium Sized)
    • Grated Coconut – 2Tbsps
    • Turmeric Powder – 1/4tsp
    • Red Chili Powder – 2tsps
    • Coriander Powder – 2tsps
    • Poppy Seeds – 2tsps
    • Coriander – 1 Small Bunch
    • Cloves – 4
    • Cardamoms – 2
    • Cinnamon – 1” Piece
    • Garlic – 3
    • Ginger – 1/2” Piece
    • Red Chilies -3
    • Paneer – 335gms
    • Butter – 50gms
    • Salt to Taste
    • Oil – 1Tbsp

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Peel onions and cut them into thin slices. Wash tomatoes and cut them into long pieces. Was, clean and finely chop the coriander leaves. Peel garlic and cut into small pieces. Similarly wash and chop ginger into small pieces. Break red chilies into small pieces. Cut the paneer into cube sized pieces and arrange them in a microwave safe plate. Microwave these paneer pieces on high power for 3 minutes.


    Take a mixie jar and add sliced tomatoes, sliced onions, chopped coriander, red chili pieces, ginger pieces, garlic pieces, cloves, cardamoms, cinnamon, grated coconut, turmeric powder, red chili powder, coriander powder and poppy seeds. Grind this masala without adding water to a smooth paste.


    Heat a pan and add 1tbsp of oil and half the butter. Add the ground paste and fry till ghee separates. Add the paneer cubes and mix well. Add salt and mix again. If the gravy appears thick add some water. Mix well and cook covered for 3 minutes. Remove the lid and mix with the spoon. Now add the remaining butter and cook for few minutes. Transfer the curry to a serving bowl. Garnish the curry with chopped coriander leaves and serve hot.

    This curry goes well with roti, parathas, naans and also with any fried rice.

    Points to Remember:

    Here in this recipe we have cooked the paneer pieces in microwave for 3 minutes. By doing so it is ensured that the paneer pieces will not break when added to the gravy. It brings a deep fried effect without deep frying in oil.

    If you are not calorie conscious you may deep fry the paneer pieces in hot oil before adding to the gravy.

    Grind the paste to smooth texture as the taste of the dish lies in grinding the masala.

    This recipe is easy to prepare and tastes great with the smell of butter.


    Enjoy !!!!!!!!!!!!!!

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    Anonymous said...

    hi gayatri garu, i like ur microwaving paneer instead of deep frying, chala chakkani chitka, i will try it next time i make paneer, waiting for ot more traditional andhra receipes

    thank you

    May 8, 2009 10:14 PM

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    • great i dont understand this language but video is so good tat can understood how to cook thank u so much...

      simi4us 2 years ago

    • tried it !!! tastes really good...

      knottynemesis 2 years ago

    • very nice..but i fry all the ingredients used to make the paste and then i grind it..frying ahead gives a gr8 taste too...try it..

      yoursnilu 3 years ago