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Writer's pictureNandini R Kini

Paneer Makhana






Ingredients

1/2 cup paneer cut into cubes

1/2 cup makhana / foxnuts/ 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 daniya/ 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 a half cup of water for 5 mins. Let it cool, grind into a smooth paste and keep aside.




Procedure

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

  • Make a paste of allspice powders adding 2-3 tbsp 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 a paste of spice powders

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

  • Now it is 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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