Rate this Article:
PrintMAKHANE WITH PANEER CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat 2 tablespoon oil in a pan. Add puffed lotus seeds. Stir fry till golden.
- In the same pan, roast cashews on medium heat till golden. Keep aside for garnish.
- Keeping aside two pieces of paneer, pan fry the rest of paneer to a rich golden colour.
- Heat 2 tablespoon oil in the kadhai. Add cumin seeds. Let it turn golden. Add grated ginger and green chilli. Stir till ginger turns brown.
- Add the green paste and stir for 2 minutes on low heat till dry and oil separates. Add milk, stirring continuously. Boil. Add salt and pepper. Reduce heat. Add fried paneer.
- Add the makhanas to the gravy. Crumble 2 pieces of paneer and mix in the gravy. Add fresh coriander leaves.
- Cook on low heat till the desired consistency is reached. Serve garnished with fried cashews and green chillies.
INGREDIENTS
- 200 grams puffed lotus seeds
- 200 grams paneer-cut into pieces and sprinkled with fasting flour
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- 1" piece ginger-grated
- 1 green chilli - chopped
- ½ teaspoon pepper powder
- 300 ml milk
- 1 tablespoon chopped coriander leaves
- 4-5 cashews-split into two
Grind To a Paste with a Little Water
- 1 tablespoon melon seeds
- 3 tablespoon green pistachios - blanched and peeled
- Seeds of 2 green cardamoms
- 1 green chilli
- 50 grams chopped coriander leaves
3 comments for “Makhane with Paneer Curry”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
https://www.hasbihal.org/