Creamy Makhana Paneer Sabzi

Ingredients: 

• Makhana – 2 cups
• Cashews (soaked in water for 20 minutes) – 5
• Paneer Cubes – 1/2 cup
• Chopped onion – 2 large
• Chopped tomato – 3 large
• Chopped garlic – 4
• Chopped ginger – 1 inch
• Finely chopped green chilly- 2
• Fresh cream – 1/4 cup
• Ghee or oil – 2 tbsp + 2 tsp
• Red chilly powder – 1/2 tsp
• Coriander powder – 1 tsp
• Roasted cumin powder – 1 tsp
• Finely chopped coriander – 3 tbsp
• Salt to taste
• Whole Garam Masalas
• Cinnamon stick – 1 inch
• Clove – 3
• Black cardamom- 1
• Black pepper- 3

Method:

• Heat 1/2 tsp ghee in a kadai and add makhana.  Roast makhana till crisp and little golden brown. Keep them aside.
• Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
• Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.
• After 5 minutes, switch off the flame and keep it aside.
• Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
• Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
• Add red chili powder, coriander powder, green chilly, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
• Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
• Stir well and cook until gravy starts leaving oil from corners.
• Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of  water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.
• Cook for 5 minutes on low flame.
• Garnish with fresh coriander leaves, cream, and roasted cumin powder.

Serve hot with plain parathas.

Also read: Navratri Special: Creamy Foxnut (Makhana) Kheer, For Your Sweet Tooth

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