Paneer Makhana Curry

PANEER MAKHANA CURRY RECIPE

Ingredients:

1. 2 cup Makhana
2. 250 gms Cottage Cheese (Paneer) How to make paneer
3. 4 Onion (Pyaj)
4. 4 Tomato (Tamatar)
5. 1 ” long piece Ginger (Adrak)
6. 4 – 5 cloves Garlic (Lasun)
7. 1/2 cup Cream (Malai)
8. 2 cup Milk
9. 1 tsp Red Chily Powder (Lal Mirchi)
10. 1/4 tsp Turmeric (Haldi)
11. 1/2 tsp Dried Pudina Leaves
12. 1 cup Cashewnut (Kaju)
13. 1/2 tsp Garam Masala
14. 1 tblsp Poppy seeds (Khuskhus)
15. Coriander Leaves (Dhania Patta)
16. 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 small pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in small pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grinds 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 makhana is completely done and soft.
• Then add cashew nuts 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.