Paneer Makhanwala Paratha Dumplings

Butter masala, makhanwala, makhani are all the same gorgeous sauce for paneer. This is hands down my favourite comfort food. The paneer melts in your mouth while the masala tingles the right spice senses, leaving the cream or butter to gently soothe the flavours down to the perfect note. 

Use this paneer recipe to make your paneer from scratch and the recipe below for the makhanwala sauce. For how to make the dumplings, click on this link.

Don’t forget to tag me or send me your recreations if you make this. I would love to share!

Serves 2 | 45 minutes |


  • 1 tbsp of ghee
  • 3 cloves of grated garlic
  • 1 tbsp of grated ginger
  • Half an onion (diced)
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 black cardamoms or normal cardamoms will do
  • 2 tbsps methi leaves
  • 3 medium tomatoes (diced)
  • 1 tsp chilli powder (really hot)
  • 1 tsp turmeric powder
  • 1 tsp salt (or more to taste)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 cup of cashew nuts (you can sub with pine nuts)
  • 1 cup water
  • 2 tbsps of unsalted butter
  • 1/2 cup cooking cream (soy cream will do as a dairy-free version)
  • 1-2 cups of malai paneer cubes (recipe in a previous post) buying a ready-made packet will do


  1. Place a large pot over medium heat
  2. Add the ghee, let it heat up
  3. Add ginger, garlic, onion, tomatoes, bay leaves, cinnamon, black cardamoms, cashews, water and methi leaves. Gently stir it in together. You want to make sure you don’t break the bay leaves, cinnamon stick and cardamoms as you’ll need to take it out before blending
  4. Cover the lid and let it cook on medium to high heat, for 15 mins, stirring occasionally
  5. Once most of the water has evaporated from the mixture, turn off the heat and set aside to cool. Remove the bay leaves, cinnamon and cardamoms.
  6. Place the mixture into a blender and blend until smooth
  7. In the same pan, place the butter and chilli powder, let it melt and simmer together for 30 seconds.
  8. Add the smooth tomato mixture from the blender into the pan and stir it in together for another 5 mins
  9. Add the salt, turmeric powder, cumin powder, coriander powder and garam masala. Stir in well. If you think it lacks in any chilli or salt, add more here.
  10. Add paneer cubes (recipe in previous post), cover and cook for an additional 5-7 minutes
  11. Add cream, and stir it in and let it simmer for another 10 minutes. Cover the lid as this mixture splatters.
  12. Take one paneer cube and place it in the middle of the paratha dumpling wrapper
  13. Use my video tutorial on how to use a fork to seal the dumpling together
  14. Pan fry using a non-stick pan until golden brown, or bake for 15 minutes on 180 degrees Celsius.

All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.

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