Cook something traditional and delicious on dinner tonight like Shahi Paneer Makhana!

Paneer or cottage cheese is a great Indian form of cheese, healthy and hugely like by everyone but Makane (lotus seeds) are on the other side not so very often used although have numerous health benefits. They are used more during religious ceremonies.

This is a traditional north Indian dish, rich in taste and can be included in a normal day or party menu. Its made with paneer & Makhana in rich tomato gravy.

Ingredients:

 

  • 2 cup Makhana
  • 250 gms Cottage Cheese (Paneer) How to make paneer
  • 4 Onion (Pyaj)
  • 4 Tomato (Tamatar)
  • 1 ” long piece Ginger (Adrak)
  • 4 – 5 cloves Garlic (Lasun)
  • 1/2 cup Cream (Malai)
  • 2 cup Milk
  • 1 tsp Red Chily Powder (Lal Mirchi)
  • 1/4 tsp Turmeric (Haldi)
  • 1/2 tsp Dried Pudina Leaves
  • 1 cup Cashewnut (Kaju)
  • 1/2 tsp Garam Masala
  • 1 tbsp Poppy seeds (Khuskhus)
  • Coriander Leaves (Dhania Patta)
  • 4 tbsp Clarified Butter (Ghee)

Method:

 

  • Heat clarified butter in a pan.
  • Fry makhana in the ghee.
  • Cut cottage cheese into small pieces.
  • Mince onion, tomato, garlic, ginger.
  • Cut cashew nut into small pieces.
  • Soak poppy seeds in 1/4 cup of water.
  • After 1 hour grinds the soaked poppy seeds to a fine paste.
  • Chop coriander leaves very finely.
  • Heat clarified butter in a pan.
  • Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.
  • Add poppy seeds and fry for 2 minutes and then turn off the gas.
  • To this mixture add makhana, cottage cheese, cream, salt, red chili pepper, turmeric, dried pudina leaves.
  • Keep this mixture aside for half an hour.
  • After half an hour put the pan on the flame and add milk.
  • When it comes to a boil add 3 cups of water.
  • Simmer it until the makhana are completely done and soft.
  • Then add cashew nuts and garam masala.
  • After 1 minute put the flame.
  • Transfer the mixture to a dish and sprinkle some coriander on it.
  • Serve it hot with naan, roti or parantha.

Credits: Indian food forever