Cheesy Paneer Maggi Makhni


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Make your Maggi special with delicious creamy Indian cheese gravy.


  • 2 cakes Maggi
  • 1+1/2 cup Water / Pani  ( 3/4 cup for each cake )
  • 2 tbsp Oil / Tel
  • 2 tbsp Butter / Makhan
  • 100 gm Cottage cheese / Paneer
  • 1 big Onion
  • Salt to taste / Namak swad anusar
  • 5 Cashews / Kaju
  • 4-5 Garlic Cloves / Lasan
  • 1/2 inch Ginger / Adrakh
  • 2 medium Tomatoes / Tamatar
  • 1 tsp Kashmiri red chilli powder / Lal Mirch
  • 1/4 tsp Garam Masala
  • 1/4 tsp Chaat masala
  • 2 packets Maggi Masala
  • 1 tsp Dry Fenugreek leaves / Kasoori methi
  • 1-2 tbsp Fresh Cream
  • Some fresh Coriander / Dhaniya
  • Some more Water for gravy


  1. Fry Paneer in hot oil till golden and then strain out.
  2. In the left outOil add roughly chopped Onion,Cashews,Ginger and Garlic.
  3. Sauté till Onions turn translucent stirring continuously over high.
  4. Add roughly chopped small pieces of Tomatoes.Continue sauting till soft.
  5. Now put heat to a low add Chilli powder & Salt .Let this mix come to room temperature & then grind it to a paste.
  6. Melt butter, over it drop the made masala paste.Continuously stirrring cook the paste for about a minute over a low heat.
  7. Then add a cup of Water adding Chaat masala.Garam masala.Maggi masala and dry Fenugreek leaves.
  8. Mix and after gravy starts boiling put off the heat adding fresh cream.
  9. On the other side boil 1+1/2 cup of Water and add Maggi cakes to it.Cook until soft.
  10. With a lite hand mix the noodles to the gravy adding fried Paneer pieces.
  11. Serve garnished with fresh Coriander.


  • Before adding the Paneer pieces to fry be careful that the Oil should be hot because Paneer tends to stick if you’re not using a nonstick cookware.
  • Maggi absorbs some amount of gravy so keep your gravy accordingly.

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