Creamy Makhana Paneer Sabzi is made from phool makhana, paneer that is rich and creamy. Serve with plain paratha or pulka, it makes a wholesome dinner recipe. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. It uses as an ingredient in Indian cuisines or sweet dishes like kheer, raita or phool makhana namkeen also eaten as an evening tea-time snack.
Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe
Ingredients :
Makhana – 2 cups
Cashews (soaked in water for 20 minutes) – 5
Paneer Cubes – 1/2 cup
Roughly chopped onion – 2 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Fresh cream – 1/4 cup
Ghee or oil – 2 tbsp + 2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1 tsp
Finely chopped coriander – 3 tbsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3
Method :
- Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
- Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
- Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.
- After 5 minutes switch off the flame and keep it aside.
- Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
- Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
- Add red chili powder, coriander powder, green chilly, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
- Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
- Stir well and cook until gravy starts leaving oil from corners.
- Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of boiled water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.
- Cook for 5 minutes on low flame. Garnish with fresh coriander leaves, cream, and roasted cumin powder. Serve hot with plain parathas.
Tip : You can use malai instead of cream.
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