- • Heat clarified butter in a pan.
- • Fry makhana in the ghee
- • Cut cottage cheese in small pieces
- • Mince onion, tomato, garlic, ginger
- • Cut cashewnut in small 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 continuously.
- • 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 coriander on it
- • Serve it hot with nan, roti or parantha.
Paneer Makhana Recipe
By Foodism Team
Oct, 5th
612
Servings
4 persons
Cook Time
1 hr
Ingredients
14
- 16
Ingredients
- 2 cup Makhana
- 250 gms Cottage Cheese (Paneer)
- 4 Onion (Pyaj)
- 4 Tomato
- 1" long piece Ginger
- 4 - 5 cloves Garlic
- 1/2 cup Cream
- 2 cup Milk
- 1 tsp Red Chily Powder
- 1/4 tsp Turmeric
- 1/2 tsp Dried Pudina Leaves
- 1 cup Cashewnut
- 1/2 tsp Garam Masala
- 1 tsp Poppy seeds
- Coriander Leaves
- 4 tsp Clarified Butter
