Masala Paneer Makhana – Rich Curry
Ingredients
- FOR MASALA PANEER -
- Milk/ doodh - 500 ml
- Chopped mint/ pudina leaves - 1/2 teaspoon
- Chopped coriander/ dhaniya leaves - 1 teaspoon
- Chopped green chili/ hari mirch - 1
- Salt/ namak to taste
- FOR GRAVY
- Coconut powder/ nariyal boora - 2 tablespoons
- Mawa/ khoya - 1/2 cup
- Oil/ tel - 2 tablespoons
- Cumin seeds/ jeera - 1/2 teaspoon
- Turmeric/ haldi powder - 1/2 teaspoon
- Asafoetida/ hing - 1 pinch
- Red chili/ lal mirch powder - 1/2 teaspoon
- Dry coriander/ dhaniya powder - 1 teaspoon
- Garlic, ginger and green chili/ adarak, lehsun, hari mirch paste - 1 teaspoon
- Garam masala - 1/2 teaspoon
- Salt/ namak to taste
- Whole garam masala - 1/2 teaspoon
- Chopped coriander/dhaniya leaves -1 tablespoon
- Makhane - 1 and 1/2 cup
- Curd/ dahi - 1/2 cup
- Water - 1 cup
Instructions
- Boil the milk and then switch off the flame. Add 1/4 cup water, slowly add lemon juice and keep stirring milk gently.
- When milk curdles, drain the excess water by collecting it in a cheese cloth and wash it 2-3 times.
- Add coriander, mint leaves, salt and chilies and mix well.
- Put paneer under heavy stone for 1 hour and cut into cubes.
- Soak 1 cup makhane, coconut powder, turmeric, red chili, dry coriander powder and whole garam masala for 15 minutes and then grind it with mawa and curd.
- Heat oil in a pan and add jeera and hing. When jeera crackles add garlic, ginger and green chili paste. Saute for 2-3 minutes.
- Add ground mixture and saute for 6-8 minutes or until masala separates oil. Add water to the curry. Stir well.
- Add remaining makhane and cook for 3-4 minutes. Add salt and masala paneer cubes and cook for 2-3 minutes.
- Add garam masala powder and coriander leaves. Turn off the gas now.
- Creamy and rich in taste 'Masala Paneer Makhana' is ready to be served!!!
About Chef
Somya Gupta
Hello! I'm housewife.. love food, flavours and fusion.cooking is my hobby.
No comments yet.