Paneer Makhane ka Jhol

Photo Credits: Sukriti Taneja

Jhol is a thin spice curry that can be enhanced with a variety of flavors. The simplest type of jhol is made with potatoes and it is served at some Hindu occasions and weddings. Our recipe however, yields a richer jhol that includes cottage cheese and makhana (Euryale ferox). It’s easy to make and delicious enough to be served to friends and family.


  • Cottage cheese (paneer), cut into chunks         150 grams
  • Makhane                                                        8 – 10
  • Potato, boiled and roughly cut                         1 large
  • Bay Leaf                                                         1
  • Cumin Seeds                                                  ½ teaspoon
  • Salt                                                                To taste
  • Green chili, finely chopped                             1 large
  • Garam Masala                                                ½ teaspoon
  • Coriander Powder                                           1 teaspoon
  • Kasuri Methi                                                  ½ teaspoon
  • Turmeric Powder                                            1/3 teaspoon
  • Cooking Oil                                                     1 tablespoon + for frying paneer
  • Dry Mango Powder (Amchur)                          1 teaspoon
  • Water                                                            As required


  1. Put a small frying pan over medium heat and pour oil into it.
  2. As soon as the oil heats up, lower the heat and deep fry the cottage cheese chunks to a nice brown color.
  3. Also deep fry the makhane in the same oil for a few seconds. When done, transfer both to a plate lined with paper towels to drain excess oil.
  4. In a small bowl pour some water and soak the fried paneer chunks in it. This will make them soft.
  5. Place a wok over medium heat and pour 1 tablespoon cooking oil in it.
  6. As soon as the oil heats up, throw in the cumin seeds and let them crackle.
  7. Also add the bay leaf. Gently stir and then add the dry spices.
  8. Stir and then add roughly cut potato pieces. Toss to coat.
  9. Add 2 – 3 cups of water and stir. Let the curry take a nice boil for a couple of minutes.
  10. Lower the heat and add the fried paneer and makhane.
  11. Sprinkle kasuri methi on top and give the jhol a final stir.
  12. Turn off the heat and transfer the jhol to a serving dish. Serve hot with poori or kachori.

Preparation Time: 20 minutes

Serves: 2 – 3

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