Paneer Makhana Curry Recipe

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Makhana (lotus seeds) – 2 cups2 cup makhana
Paneer – 250 gms
Onion – 4
Tomato – 4
Garlic – 4 to 5 cloves
Cream – 1/2 cup
Milk – 2 cup
Red Chilli Powder – 1 tsp
Turmeric – 1/4 tsp
Dried Pudina Leaves – 1/2 tsp
Cashewnut – 1 cup
Garam Masala – 1/2 tsp
Poppy Seeds – 1 tblsp
Coriander Leaves – as required
Clarified Butter – 4 tblsp

1. Heat 2 tblsp clarified butter in a pan.
2. Fry makhana in the ghee.
3. Cut the paneer into samll pieces.
4. Mince onion, tomato, garlic and ginger.
5. Cut cashewnut into small pieces.
6. Soak poppy seeds in 1/4 cup of water.
6. After 1 hour grind the soaked poppy seeds to a fine paste.
7. Chop the coriander leaves very finely.
8. Heat the rest of the clarified butter in a pan.
9. Add onion, tomato, garlic and ginger paste.
10.  Fry till they change colour to brown, stirring continously.
11. Add the poppy seeds and fry for 2 more minutes and then turn off the heat.
12. To this mixture add makhana, paneer, cream, salt, red chilli pepper, turmeric and dried pudina leaves.
13. Keep this mixture aside for 30 minutes.
14. After 30 minutes put the pan on flame and add milk.
15. When it comes to a boil add 3 cups of water.
16. Simmer till the makhana are completely done and soft.
17. Serve hot.

recipe credit Deccan Chronicle newspaper

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