Ingredients:
- 2 cup Makhana
- 250 gms Cottage Cheese (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 tblsp Poppy seeds (Khuskhus)
- Coriander Leaves (Dhania Patta)
- 4 tblsp Clarified Butter (Ghee)
How to make shahi paneer makhana curry:
●Heat clarified butter in a pan.
●Fry makhana in the ghee.
●Cut cottage cheese in samll pieces.Mince onion, tomato, garlic, ginger.
●Cut cashewnut in samll pieces.
●Soak poppy seeds in 1/4 cup of water.
●After 1 hour grind 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 continously.
●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 till the makahana are completely done and soft.
●Then add cashewnuts and garam masala.
●After 1 minute put the flame.
●Transfer the mixture to a dish and sprinkle some corainder on it.
●Serve it hot with nan, roti or parantha.