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16 May 2014,15:20 by
V.Chitralekha

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MAKHANE WITH PANEER CURRY

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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

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