- Heat clarified butter in a pan. Fry makhana in the ghee. Cut cottage cheese in samll pieces. Mince onion, tomato, garlic, ginger.
- Cut cashewnut in samll pieces. Soak poppy seeds in 1/4 cup of water. After 1 hour grind the soaked poppy seeds to a fine paste.
- Chop coriander leaves very finely. Heat clarified butter in a pan. Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
- Add poppy seeds and fry for 2 minutes and then turn off the gas. To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves. Keep this mixture aside for half an hour.
- After half an hour put the pan on the flame and add milk. When it comes to a boil add 3 cups of water. Simmer it till the makahana are completely done and soft. Then add cashewnuts and garam masala.
- After 1 minute put the flame. Transfer the mixture to a dish and sprinkle some corainder on it. Serve it hot with nan, roti or parantha.
PANEER MAKHANA CURRY
#myrecipe
By Pooja Sanghavi
Oct, 29th
667
Servings
3 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- 2 cup Makhana
- 250 gms Cottage Cheese (Paneer)
- 4 Onion (Pyaj)
- 4 Tomato (Tamatar)
- 1" long piece Ginger (Adrak)
- 4 - 5 cloves Garlic (Lasun)
- 1/2 cup Cream (Malai)
- 2 cup Milk
- 1 tsp Red Chily Powder (Lal Mirchi)
- 1/4 tsp Turmeric (Haldi)
- 1/2 tsp Dried Pudina Leaves
- 1 cup Cashewnut (Kaju)
- 1/2 tsp Garam Masala
- 1 tblsp Poppy seeds (Khuskhus)
- Coriander Leaves (Dhania Patta)
- 4 tblsp Clarified Butter (Ghee)
