Friday, January 10, 2020

Paneer Makhana Ki Sabzi

Well, we are into a new year and I haven’t yet updated the blog. Let me wish a very happy new year everyone. May you have a happy, healthy, peaceful and joyous 2020.
A fresh start in to a new decade. It makes me pause for a moment to realize that 10 years have passed and in blink of a second, all memories keep flashing by. Well, each year was eventful and memorable and hope the same for you all.Once again- Happy New Year 

I will start this year on a very simple and homely food recipe of Paneer Makhana ki sabzi. As I understand after indulging in loads of sweets and desserts during holiday time, it’s time to go slow on sugar. Paneer a great alternative to chicken or meat can be cooked into a delicious curry.
This paneer makhana was served along with Gobi Aloo-matar -cauliflower potato green peas dry curry.
Now to the recipe
Paneer Makhana Ki sabzi
Recipe requirements
  • 250 Gms of paneer
  • 1 large cup of toasted lotus seeds/makhana in ghee
  • 2 medium size onions
  • 2-3 garlic cloves
  • ¼ inch ginger
  • 1 medium size tomato
  • 1 cup whole cashews
  • 2-3 green chilies

  • 1tsp of red pepper powder
  • 1 tsp of Kashmiri red pepper powder
  • 1 tsp of coriander powder
  •  ½ tsp of cumin powder
  • 1 tsp of garam masala
  •  1 tsp of cumin seeds
  • 1 tsp of Salt or as per taste
  • 2-3 tsp of ghee
  • ¼ cup of cooking oil

  • Cut paneer block into cubes.
  • In a food processor or mixer/grinder, grind onions, garlic, ginger, tomato, quarter cup of cashews and green chilies in to a smooth paste.
  • In a fry pan, add in ghee about 2 tsp, fry the makhana or lotus seeds till they turn little puffy. Take out in a bowl.
  • Now heat up a heavy bottomed fry pan, add cooking oil. Add in cumin seeds. Let it splutter.
  • Add in the prepared paste, add in salt, turmeric powder, red pepper powder, Kashmiri red pepper powder, cumin powder and coriander powder and keep on stir/fry for 10-15 mints at medium high flame. Add in 2 cups of water. Preferably warm water.
  • Add in rest of whole cashews and makhana/ fried lotus seeds and of course paneer pieces.
  • Now cover the pan. Lower the flame and let it cook slowly for about 15-20 mints.
  • At the end add in ghee, garam masala and mix well. Add kasoori methi if you like it as a garnish. You can add green peas also.Serve and enjoy with rotis.

Happy Cooking Friends