Recipe - Mughlai Makhani Paneer


  • 2 tbsp butter
  • 2 ½ cups cottage cheese cubes
  • 1 -2 bay leaves (Tejpatta)
  • 1 stick of cinnamon (Dalchini)
  • 2 cloves
  • 2-3 cardamoms
  • 2 tsp ginger garlic paste
  • ½ cup whisked curd
  • 3 tbsp tomato ketchup
  • 3 tsp Eagle Shahi Paneer Masala
  • ½ tsp Eagle Kashmiri Mirch Powder
  • ½ tsp Eagle Garam Masala
  • 1 ½ tsp Eagle Dried Fenugreek Leaves (KasooriMethi)
  • ½ tsp sugar
  • 2 tbsp fresh cream
  • Salt to taste

(For Makhani Gravy)

  • 1 cup chopped tomatoes
  • ½ cup sliced onions
  • ¼ cup cashew nuts


  • 01Combine chopped tomatoes, sliced onions, cashew nutsin a non-stick pan along with 1 ½ cups of water. Cook for 20 minutes on a medium flame, while stirring occasionally. Keep aside to cool completely.
  • 02Once cooled, blend in a blender till smooth. Keep the makhani paste aside.
  • 03Heat the butter in a non-stick pan. Add bay leaves, cinnamon, clove and cardamom to it and sauté well for few seconds on a medium flame.
  • 04Then add ginger garlic paste, mix well and sauté for few seconds on a medium flame.
  • 05Add the prepared makhani paste, curd, tomato ketchup, salt and ¼ cup of water to it. Mix well and cook for 5 minutes on a medium flame, while stirring occasionally.
  • 06Add Eagle Shahi Paneer Masala, Eagle Kashmiri Mirch Powder, Eagle Garam Masala and crushed Eagle Fenugreek Leaves. Mix well and sauté for 2 minutes over medium flame.
  • 07Then add sugar and fresh cream. Mix well, while stirring occasionally.
  • 08Now add the cottage cheese cubes. Stir to combine and cook them covered over low heat for 5 minutes.
  • 09Serve hot with your choice of bread.