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Paneer Makhana

Writer's picture: Nandini R KiniNandini R Kini

Jalebi is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup.



Ingredients


1/2 cup paneer cut into cubes

1/2 cup makhana / fox nuts/ lotus seeds

1/4 cup green peas/ matar (boiled)

5 tsp oil or ghee

1/2 cup finely chopped onions

1 tsp jeera

1 tsp kasuri methi

1/2 tsp turmeric powder

1 tsp garam masala

2 tsp red chilli powder

1/2 tsp dhaniya/ coriander powder

1/2 tsp jeera/ cumin powder

1/4 cup milk

Salt to taste

Pinch of Sugar

Chopped Coriander leaves


For the Masala Paste 1 small roughly chopped Onion

6 cashew nuts

1 roughly chopped Tomato


Boil the above ingredients in half cup of water for 5 mins. Once it cools, grind into a smooth paste and keep aside.



Procedure

  • Roast makhana in 1 tsp ghee till it turns crisp. You can also deep fry it. Keep it aside.

  • Make a paste of all spice powders adding 2-3 tblsp water and keep aside.

  • Heat oil in a pan, add jeera, kasuri methi and saute for a second.

  • Now add chopped onions and fry till they turn light brown, followed by the paste of spice powders made earlier.

  • Saute for 2 mins, add the ground masala paste and saute well for 5 mins.

  • Now it is the time to add paneer, boiled green peas, salt and sugar .

  • Add milk and give a nice stir, so that all the ingredients are combined well.

  • Let it boil for 5 mins, turn off the flame and garnish with chopped coriander leaves.

  • Add roasted makhana just before serving as it becomes soggy .

  • Serve hot with roti, naan or any rice.



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