Paneer Makhana Curry Recipe

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)
How to make shahi paneer makhana curry:
  • 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.

| July 20th, 2011 | Posted in Navratri Recipes, Paneer Makhana Curry |

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