Paneer is curdled milk or soft cheese which is made out of milk. Though it does not have taste of its own, it blends along with other vegetables. Paneer is a good source of calcium and protein.
Makhana – 2 cup
Paneer – 250 gms
Onions – 4 pieces
Tomatoes – 4 pieces
Ginger – 1 long piece
Garlic – 4 – 5 cloves
Cream (Malai) – ½ cup
Milk - 2 cup
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Cashew nut (Kaju) – 1 cup
Garam Masala – ½ tsp
Poppy seeds – 1 tbsp
Coriander leaves – as required
Clarified butter – 4 tbsp
Dried pudina leaves – ½ tsp
Method Of Preparation
1)Take a pan, heat butter in it.
2)Take the makhana and fry it.
3)Take the paneer and cut it into small pieces.
4)Take ginger, garlic, onion and tomato, mince it well.
5)The cashews needs to be cut in small pieces
6)Poppy seeds to be soaked in water.
7)An hour later, the poppy seeds needs to be grinded to a paste
8)Finely cut the coriander leaves
9)Again, take a pan and heat butter in it.
10)To this add the onion, garlic, ginger and tomato paste. Keep stirring it till it appears brown in color.
11)Add the poppy seeds and keep frying it for couple of mns.
12)To this mixture, we need to add paneer, makhana, red chili powder, dried pudina leaves, cream, turmeric and salt.
13)Once done, keep the mixture separately.
14)Half an hour, take a pan and bring it to flame. Add milk to it.
15)When the milk starts boiling add 3 full cups of water.
16)Keep boiling it till the makhana is soft.
17)To this add garam masala and cashews.
18)After a minute, remove it from the flame.
19) Put the gravy to a dish. Garnish it with coriander leaves.
20)To be served hot with paratha or rotis.