• • Prep Time
  • 15 Minutes
• • Cook Time
  • 15 Minutes
• • Serving
  • 4-5
  • 4-5

Ingredients

Instructions

1. Heat clarified butter (ghee) in a pan. Fry Foxnuts (makhana) in this and keep aside.
2. Cut cottage cheese (paneer) into small pieces and set aside.
3. Break cashew nuts into two pieces and keep aside.
4. Take onion, tomato, garlic, ginger, poppy seeds and red chillies in a blender jar and make a smooth paste.
5. Heat clarified butter (ghee) in a pan, and add paste of spices and cook till it starts separating oil.
6. Add turmeric powder, dried fenugreek leaves, salt and brown sugar and cook them for further 2-3 minutes.
7. Now add fried makhana, cashew nuts and cottage cheese and further cook it for 3-4 minutes.
8. Then add a cup of water and let it simmer for 8-10 minutes.
9. Once gravy becomes thick, finish it by adding cream and hot spices and put the flame off.
10. Serve “Paneer Makhana curry” with nan or tandoori roti.

• Recipe Type : Curries, Paneer curries, Vegetarian