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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