My version of veg paneer makhanwala is made without onion and garlic. Instead, the creamy sauce is made with a carefully chosen aromatic blend of whole spices, nuts, saffron and cream.
So lavish , it should probably come with a crown!
Note – This recipe has been updated from the archives – first published in November 2016. I’ve added new images and helpful content, with a small change to the recipe that I’ve highlighted below.
I love a good creamy paneer curry – shahi paneer and paneer butter masala are classics – but served alone, they sometimes feel a bit much. That’s why I usually pair them with lighter vegetable sabzis at dinner parties.
But one day back in 2016, pressed for time, we decided to skip the separate dishes and toss vegetables and paneer together in one creamy main dish. Back then, we steamed the veggies; this time around, I sautéed them to keep them firm and avoid mushiness in the gravy. I loved the update so much, it earned a fresh remake here on the blog.
As before, I left out onion and garlic to keep things light and let the whole spices, nuts, and saffron really do the talking. The result is a rich, layered gravy that’s perfect for those who avoid onion and garlic for cultural, religious (Jain friendly), or simply personal reasons.
I love pairing this paneer vegetable makhanwala with a flatbread like puri , ajwain paratha or masala laccha paratha , paired alongside a fragrant rice dish such as pea and mint pulao — the perfect combo to soak up all that creamy goodness.
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mixed Vegetables – I’ve used a variety of vegetables – carrots, green beans, cauliflower, peas and green capsicum. I like to sauté the vegetables in the pan first which keeps them tender without going mushy in the gravy. As the vegetables all cook at different rates, I start with the tougher vegetables first and add the others slowly. This means they all cook perfectly together.
Paneer – it absorbs the flavours of the gravy beautifully. I alternate between using store-bought and homemade paneer – both work.
Cashew paste – the backbone of the gravy’s creamy texture and mild sweetness. Cashews also give a luxurious, restaurant-style finish without making the dish greasy.
Cream – adds silkiness and richness. I prefer using single cream instead of double cream which keeps the dish indulgent but not overly heavy.
Saffron – infuses a delicate, fragrant richness. It’s a luxury ingredient, so just a pinch is enough.
Tomato puree / passata – puree ensures a smooth, velvety sauce – you don’t want chunky bits.
Whole spices – I’ve used a blend of cinnamon, clove, whole black pepper, cumin seeds, coriander seeds, green & black cardamom. These are gently toasted to release their oils and then ground to a powder. This creates a deeply aromatic base that makes the dish complex without onions or garlic.
Bay leaf (tej patta) – adds a warm, subtle, herby aroma that complements the whole spices.
Char magaz – aka melon seeds. Traditionally used in Mughlai gravies, they add creaminess to the dish. If you don’t have them, use white poppy seeds (khus khus), ground almonds or leave out completely.
Oil & butter – oil prevents the butter from burning, while butter adds flavour depth and a luscious finish.
Spice powders – red chilli powder, turmeric powder and cumin-coriander powder. You don’t need much cumin coriander powder as you are already using in whole spice form.
Sugar – just a little to balance the acidity of tomatoes. It doesn’t make the curry sweet, just well-rounded.
Kasoori methi (dried fenugreek leaves) – adds a signature North Indian restaurant aroma. A little goes a long way.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Vegetable Makhanwala
Equipment
- Blender
- 2 pan
Ingredients
- ¾ cup paneer cut into cubes
- 1 cup cauliflower
- ½ cup carrots
- ⅓ cup french beans
- ¼ cup green peas
- ¼ cup green capsicum
- 2 tablespoon whole spices total of cinnamon, clove, whole black pepper, cumin seeds, coriander seeds, green and black cardamom
- 1 bay leaf tej patta
- 1 teaspoon char magaz melon seeds
- 1 cup tomato puree
- ¼ cup cashews soaked then ground to a paste
- 75 milliliters single cream
- pinch saffron
- 3 tablespoon oil
- 2 tablespoon butter
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin coriander powder
- 1 teaspoon sugar
- 1 teaspoon kasoori methi
- salt
Garnish
- chopped coriander
Instructions
- Add saffron threads in cream and set aside.
- Add all whole spices in a pan and toast on low heat for a couple of minutes.
- Remove from the pan and allow to cool. Grind in a spice grinder until you get fine powder. Then grind the char magaz separately.
- In the same pan heat some oil, add carrots and allow to cook until lightly softened.
- Then add cauliflower and green beans and cook until just tender.
- Remove from the pan and set aside.
- Again in the same pan, heat the remaining oil and butter, add bay leaf and ground spices and sauté for few seconds. Then add ground char magaz and sauté for a few seconds.
- Add tomato puree, red chilli powder, turmeric powder, ground cumin and coriander and salt.
- Mix well and allow to cook until oil appears on the sides of the pan. Add crushed kasoori methi.
- Pour over cream with saffron, and mix. Add sugar, mix and set it aside.
- In couple of tablespoons of water, add a small amount of red chilli powder and mix it well.
- In another pan heat butter, add red chilli water and bring it to a boil on medium heat.
- Add chopped capsicum and paneer and cook for a few minutes. Then add the sauteed vegetables.
- To the gravy prepared earlier, add the cashew paste, 1/2 cup of water and bring it to a boil.
- Add in the cooked vegetables, paneer frozen peas.
- Let the vegetables and paneer cook for 5 minutes. If the gravy thickens, add more water.
- Garnish it with fresh chopped coriander and a knob of butter when serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Paneer Vegetable Makhanwala
Equipment
- Blender
- 2 pan
Ingredients
- ¾ cup paneer cut into cubes
- 1 cup cauliflower
- ½ cup carrots
- ⅓ cup french beans
- ¼ cup green peas
- ¼ cup green capsicum
- 2 tablespoon whole spices total of cinnamon, clove, whole black pepper, cumin seeds, coriander seeds, green and black cardamom
- 1 bay leaf tej patta
- 1 teaspoon char magaz melon seeds
- 1 cup tomato puree
- ¼ cup cashews soaked then ground to a paste
- 75 milliliters single cream
- pinch saffron
- 3 tablespoon oil
- 2 tablespoon butter
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin coriander powder
- 1 teaspoon sugar
- 1 teaspoon kasoori methi
- salt
Garnish
- chopped coriander
Instructions
- Add saffron threads in cream and set aside.
- Add all whole spices in a pan and toast on low heat for a couple of minutes.
- Remove from the pan and allow to cool. Grind in a spice grinder until you get fine powder. Then grind the char magaz separately.
- In the same pan heat some oil, add carrots and allow to cook until lightly softened.
- Then add cauliflower and green beans and cook until just tender.
- Remove from the pan and set aside.
- Again in the same pan, heat the remaining oil and butter, add bay leaf and ground spices and sauté for few seconds. Then add ground char magaz and sauté for a few seconds.
- Add tomato puree, red chilli powder, turmeric powder, ground cumin and coriander and salt.
- Mix well and allow to cook until oil appears on the sides of the pan. Add crushed kasoori methi.
- Pour over cream with saffron, and mix. Add sugar, mix and set it aside.
- In couple of tablespoons of water, add a small amount of red chilli powder and mix it well.
- In another pan heat butter, add red chilli water and bring it to a boil on medium heat.
- Add chopped capsicum and paneer and cook for a few minutes. Then add the sauteed vegetables.
- To the gravy prepared earlier, add the cashew paste, 1/2 cup of water and bring it to a boil.
- Add in the cooked vegetables, paneer frozen peas.
- Let the vegetables and paneer cook for 5 minutes. If the gravy thickens, add more water.
- Garnish it with fresh chopped coriander and a knob of butter when serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mathura peda are melt-in-the-mouth Indian sweets made from slow cooked mawa and sugar. No surprises here, they hail from the holy city of Mathura!
While they’re most famously prepared during Janmashtami celebrations, one bite is all it takes to have you craving them all year.
Note – This recipe has been updated from the archives – first published in October 2015. I’ve added new images and helpful content, the recipe remains the same.
In my opinion, Mathura’s brown penda have a beauty of their own and are distinct from white penda . Slow cooking the mawa gives them a toffee colour. Their shape is kept irregular, almost rustic, and each one is dusted in fine sugar.
The charm isn’t just in how they look though – it’s in the taste. The mawa becomes caramelised and nutty, giving the peda a deep richness.
During my gap year at 18, I visited temples in Vrindavan and was immediately drawn by the sweet smell of freshly made mathura penda. Sadly, I wasn’t eating outside food there, but once I got home, I asked my mum to make them. She knew the recipe well, and that’s how these treats found their way onto the blog over ten years ago.
We make them together every few Janmasthamis and this recipe has always worked wonderfully.
Ingredients notes & Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mawa (khoya) – it’s quite difficult to buy readymade mawa in the UK, so I always make mawa at home using milk powder . If its avaliable, you’ll find it in the chilled section of Indian grocery stores. You’ll then need to grate it before using in the recipe.
Sugar – specifically you need caster sugar because regular sugar will be too grainy.
Nutmeg powder – a must for authentic mathura peda.
Cardamom powder – adds classic flavour to Indian sweets.
Extras – milk & ghee – you’ll need full fat milk and possibly ghee whilst slow roasting the mawa to keep it moist and prevent it burning.
Quick Tip 1: I’ve noticed that homemade mawa is moister than store-bought, so use less milk when slow cooking.
Quick Tip 2: Slow roast the mawa on medium-low heat. It takes about 15-20 minutes but don’t rush it.
Quick Tip 3: If pedas turn hard, reheat in a pan with a splash of milk until soft and reshape. You can skip adding any extra sugar.
Mathura peda are commonly made for Janmashtami, so why stop there? We usually prepare a feast of moraiyo , rajgira kadhi , farali potato peanut bhaji , farali thepla and buff vada . The perfect delicious and filling festival spread.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Mathura Peda
Ingredients
- 250 grams khoya grated
- 150 grams caster sugar plus extra for rolling
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon ghee
- ¼ cup milk
Instructions
- In a heavy bottom non-stick pan, add the khoya.
- On a low heat, slow cook the khoya.
- Continuously keep stirring and you’ll see it slowly change in colour.
- Add a little ghee and milk here and there to keep the mawa loose.
- Continue to cook the khoya mixture until it’s brown, but not burnt.
- This will take approximately 15-20 minutes.
- Transfer the khoya mixture into another plate.
- Allow the cooked khoya to cool completely.
- Add caster sugar, cardamom powder and nutmeg powder.
- Mix well and make peda in whatever size or shape you like.
- Then roll them into the remaining caster sugar.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
