Makhana – if you are wondering, these are lotus seeds. We share with you a recipe to buy these cuties that lend a rich taste to curries. Try paneer makhana curry recipe that is high in proteins, delicious and relished by all. Though it may take some time to prepare, but this dish is unique in taste and your friends will simply be awed by these seeds which will earn you more compliments.
Ingredients
- Makhana: 2 cups
- Paneer (cottage cheese): 250 grams
- Onion: 4 (finely chopped)
- Ginger: 1 inch piece (paste)
- Tomato: 4 (finely chopped)
- Garlic : 4-5 cloves ( paste)
- Fresh Cream: ¼ cup
- Milk: 2 cups
- Turmeric Powder: ¼ tsp
- Red chili powder: 1 tsp
- Garam masala: ½ tsp
- Dried pudina (mint) leaves : ½ tsp
- Cashew nuts: 1 cup
- Poppy seeds: 1 tbsp
- Fresh coriander leaves: 1 tbsp
- Butter or ghee: 4 tbsp
Preparation method
- Heat ghee or butter in a kadhai and fry the makhana.
- Cut cottage cheese and cashew nuts into pieces.
- Now soak the poppy seeds in ¼ cup of water and keep aside.
- After an hour, grind the soaked poppy seeds and make a fine paste.
- Chop coriander leaves finely and keep.
- Now heat more ghee in the kadhai and fry onions and add garlic and ginger paste to it.
- Stir continuously and add the chopped tomatoes to make fine gravy.
- Add the poppy seed paste and fry for another 2 minutes.
- Turn off the gas and add paneer, salt, red chili powder, turmeric powder, makhana and dried pudina leaves.
- Keep it aside for about half an hour and let it cool a bit.
- After half an hour put the kadhai again on flame and add milk and 3 cups of water and bring it to a boil.
- Reduce the gas and let the makhana become soft.
- Add garam masala and cashew nuts and gently stir.
Garnish it with fresh coriander leaves and serve hot with naan, roti or paratha.
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