Creamy Makhana Paneer Sabzi

Creamy Makhana Paneer Sabzi


  • 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



  • 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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