Paneer & Makhana Curry with Buckwheat Flour Poori

   

Ingredients 

To grind to a paste:

5 pieces Cashew  

1  Green cardamom

2  Cloves  

1 Bay leaf

1 tsp Cumin seeds  

1/2 tsp Poppy seeds

1/4  Cup Milk

 For curry

200 gm Paneer  

1/2 Cup Makhana or lotus seeds

2 tbsp Ghee  

1/2 tsp Pepper powder

rock salt  to taste

1/4 Cup Milk

3 tbsp Cream

 

For Puri

2 Cups Buckwheat flour  

2  Boiled and peeled potato

Salt  to taste

Ghee/ Oil  for frying

 

Preparations

Grind to paste 

Heat a teaspoon of ghee in a pan and fry up cashew nuts, green cardamom, clove, bay leaf, and cumin seeds. Warm up the milk and soak the fried ingredients along with poppy seeds for about 30 minutes.

Grind them into a fine paste.

 For curry

Cut the paneer into small cubes.

Heat about a couple of tablespoons of ghee.

Fry the lotus seeds till nice and golden. Add in the paneer and sauté well.

Add in the seasonings and mix.

Add the finely ground paste to the lotus seeds and paneer.

Adjust the consistency with milk and cream. The consistency should be just right. Not too thick or not too thin or watery.

For puri:

Mash up the boiled potatoes well.

Add in the flour and the seasoning.

Knead into a tight dough for the poori.

Roll out the puris and fry them in hot ghee.

Serve hot with the curry. 

 

 

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