Paneer Makhana Curry
Servings - 2 - 3
INGREDIENTS
Lotus seds - 20 grams
Oil - 1 tablespoon
Paneer - 200 grams
Oil - 2 tablespoons
Cinnamon stick - 1
Cumin - 1/2 teaspoon
Cashews - 1 tablespoon
Onions - 150 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Tomato - 200 grams
Salt - 1 teaspoon
Ghee - 30 milliliters
Bay leaf - 1
Cashews- 1 tablespoon
Turmeric- 1/2 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder- 1/2 teaspoon
Water - 150 milliliters
Fresh cream - 2 tablespoons
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 teaspoon
PREPARATION
- Take a skillet, add 20 grams lotus seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
- In a another skillet, add 1 tablespoon oil, 200 grams paneer and saute for 3- 5 minutes or until it turns golden brown in color.
- Heat 2 tablespoon oil in a skillet, add 1 cinnamon stick, 1/2 teaspoon cumin, 1 tablespoon cashews and saute for 2 - 3 minutes.
- Now, add 150 grams onions and fry till translucent or until it turns golden brown in color.
- Add, 1 tablespoon garlic, 1 tablespoon ginger and cook 1 - 2 minutes.
- Then, add 200 grams tomato saute until it turns soft and pulpy.
- Add 1 teaspoon salt and mix it well.
- Now, transfer it to a blender and blend it a smooth paste.
- Heat 30 milliliters ghee in a skillet, add 1 bay leaf, 1 tablespoon cashews and saute for 1 minute.
- Add blended puree and cook for 1 - 2 minutes.
- Now, add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon garam masala, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and mix it well to combine.
- Cover it with lid and cook for 10 minutes.
- Add roasted lotus seeds and cook 1- 2 minutes.
- Now, add 150 milliliters water and mix it well.
- Again, cover it with lid and cook for 5 minutes.
- Then, add 2 tablespoon fresh cream and mix it.
- Add, cooked paneer, 1 teaspoon dry fenugreek leaves and cover it with lid and cook for 5 minutes.
- Now, add 1 teaspoon coriander and mix it well.
- Serve.
