Paneer makhana curry

Paneer Makhana Curry

Ingredients

Foxnut (makhana) 2 cups
Turmeric (Haldi) 1/4 tea spoon
Dried fenugreek Leaves ( Kashoori meethi) 1/2 tea spoon
Brown sugar 1 table spoon
Cashew nut (Kaju) 1/2 cup
Hot spices (Garam Masala) ½ tea spoon
Clarified Butter (Ghee) 4 table spoon
Cream (Malai) 1/2 cup
Spices to be ground
Onion (payaz) 2 big
Tomato (tamatar) 2 medium
Ginger (adrak) 1″ piece
Garlic (lahsan) 4-5 pieces
Whole Red Chilli  (lal Mirchi) 2
Poppy seeds (khuskhus) 1 tea spoon

Method

  • 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.

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Paneer makhana curry
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    One Response to %2$s

    1. zarna. June 19, 2015 at 1:23 PM #

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      • zarna. June 19, 2015 at 1:35 PM #

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