Paneer and Makhana Curry with Buckwheat Flour Puri

Ingredients:

To grind to a paste:

• cashews: 4-5 pieces
• Green cardamom 1
• cloves 2
• bay leaf 1
• jeera 1 tsp
• poppy seeds/ kas kas ½ tsp
• milk  ¼ cup

For curry:

• paneer- 200 grams
• Makhana/ fox nuts/ lotus seeds ½ cup
• ghee 2 tbsp
• pepper pdr  ½ tsp
• rock salt to taste
• milk  ¼ cup
• cream  2-3 tbsp

For puri:

• kuttu atta/ buckwheat flour 2 cups
• Boiled and peeled potatoes  2
• rock salt to taste
• oil for frying

 

Method:

For paste:

1. Heat a teaspoon of ghee in a pan and fry cashew nuts, green cardamom, cloves, bay leaf, and cumin seeds. Warm  the milk and soak the fried ingredients along with poppy seeds for about 30 minutes.
2. Grind them into a fine paste.

For curry:

1. Cut the paneer into small cubes.
2. Heat about a couple of tablespoons of ghee.
3. Fry the lotus seeds till nice and golden. Add the paneer and sauté well.
4. Add  the seasonings and mix.
5. Add the finely ground paste to the lotus seeds and paneer.
6. Adjust the consistency with milk and cream. The consistency should be just right. Not too thick or not too thin or watery.

For puri:

1. Mash up the boiled potatoes well.
2. Add the flour and the seasoning.
3. Knead into a tight dough for the puri.
4. Roll out the puris and fry them in hot oil.
5. Serve hot with the paneer- makhana curry.                    
   

    

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