Panir (Paneer) Mukhanawala Recipe

Name: Panir (Paneer) Mukhanawala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs panir, from 1 gal milk; 1 teaspoon gingerroot, grated; ½ teaspoon turmeric; 4 cloves; 4 cardamom pods; salt; ½ cup cashews, soaked in water 25 minutes; 1 teaspoon sugar; 2 tablespoons butter; 4 tablespoons ghee; 2 cups tomato puree; ½ teaspoon chili powder; 1 cinnamon stick; 2 teaspoons garam masala; ¼ cup cream; 6 tablespoons fenugreek leaves, dry; lemon wedge

Servings: persons

1 12 lbs panir, from 1 gal milk
1 teaspoon gingerroot, grated
½ teaspoon turmeric
4 cloves
4 cardamom pods
salt
½ cup cashews, soaked in water 25 minutes
1 teaspoon sugar
2 tablespoons butter
4 tablespoons ghee
2 cups tomato puree
½ teaspoon chili powder
1 cinnamon stick
2 teaspoons garam masala
¼ cup cream
6 tablespoons fenugreek leaves, dry
lemon wedge

1
Deep fry panir in oil until golden brown, then drain and set aside.
2
Blend cashews into a smooth paste and set aside.
3
Heat ghee in a heavy bottomed pot.
4
Add cinnamon, cloves, & cardamom.
5
After they crackle, add ginger, fenugreek leaves, and cashew paste.
6
Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala.
7
Cook 3 minutes, then add sugar and 2 c water.
8
Cook for 5 minutes, add cream and mix well.
9
Bring to a boil and add butter, panir and salt.
10
Bring just to a boil and remove from heat.
11
Serve with lemon wedges.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 12 lbs panir, from 1 gal milk, 1 teaspoon gingerroot, grated, ½ teaspoon turmeric, 4 cloves, and more.

Yes, Panir (Paneer) Mukhanawala falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panir (Paneer) Mukhanawala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions