Ingredients
ghee / oil 4 tbsp divided
cashews 1/4 cup
roasted makhana / lotus seeds
paneer/ cottage cheese 150 gm cut into small cubes
green peas frozen 1/4 cup
onion 1 medium chopped
tomatoes chopped 2
ginger 1/2"
garlic 3 cloves
green chili 1
jeera 1 tsp
water 1 1/4 cups divided
salt to taste
kasturi methi 1 tbsp
fresh cream/ coconut cream 2 tbsp
lime juice 1 tsp
coriander leaves 2 tbsp
Dry Spices
turmeric pdr 1/2 tsp
Kashmir red chili pdr 1 tsp
coriander pdr 1 tsp
garam masala 1/2 tsp
Instructions In a kadai, heat 1 tablespoon of ghee or oil, add the cashews and roast them till golden brown. Transfer on to a plate and set aside. In the same pan add makhana and roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that makhana doesn't burn. Once done transfer on to a plate and set it aside. Heat 2 tablespoons of oil in the same pan, add onion and saute till golden brown. Add ginger, garlic, green chili, tomato, and saute till the tomatoes are soft and mushy. Turn off the flame and allow it to cool slightly. Transfer the mixture into a blender jar with ¼ cup of water and blend to a smooth puree. Heat remaining 1 tablespoon ghee in the same pan, add cumin seeds let them sizzle. Add red chili powder, mix well and saute for a few seconds on medium-low flame. Adding Kashmiri red chili powder at this stage gives a nice color to the dish. Add the prepared onion tomato puree and mix well. Cover and cook for 3-4 minutes until the oil/ghee begins to separate from the mixture. Add turmeric powder, coriander powder, salt and mix well and saute for another minute. Add paneer (cottage cheese), roasted makhanas, roasted cashews, green peas, 1 cup of water, stir well and simmer the curry over low heat for 5 - 6 minutes. Last sprinkle garam masala powder, Kasturi methi (dried fenugreek leaves), and fresh cream and mix well. Turn off the gas. Garnish with coriander, squeeze some lime juice and serve hot with puris, rotis, jeera rice,bread toast.
Notes
Roast the foxnut (makhana) till they are crisp before adding to the makhana sabzi.
dd roasted foxnuts just a few minutes before serving the curry. This prevents the roasted Phool makhanas from turning soggy.
Homemade Paneer works the best. If you have store brought paneer, then soak paneer in hot water for 15 minutes to keep them soft.
Adding Kasturi methi at the end gives a restaurant-style taste to this paneer dish.
I have added Kashmiri red chili powder to give nice red color to this dish. However, if you want to make it spicier add extra red chili powder.
Always add the cream at the end of cooking else it will curdle.
Variations
You can also add khoya/mawa along with cream to give a rich texture and taste to make the
You can also skip paneer and replace it with mushrooms or potatoes in this makhana ki sabji recipe.
Adding sugar or honey balances the flavors and so you can add ½ teaspoon of sugar or 1 teaspoon of honey in the end.
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