Ingredients
- Paneer: 200g, cubed
- Makhana (Fox Nuts): 1 cup
- Onion: 1 medium, finely chopped
- Tomatoes: 2 large, pureed
- Ginger-Garlic Paste: 1 tsp
- Cashew Paste: 2 tbsp (blend soaked cashews with water)
- Turmeric Powder: ½ tsp
- Red Chili Powder: 1 tsp
- Coriander Powder: 1 tsp
- Garam Masala: ½ tsp
- Cumin Seeds: ½ tsp
- Salt: to taste
- Oil or Ghee: 2 tbsp
- Fresh Cream: 2 tbsp (optional)
- Water: 1 cup (adjust consistency)
- Coriander Leaves: for garnish
Preparation
Heat 1 tsp oil or ghee in a pan. Roast makhana until crisp. Set aside.
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onion and sauté until golden brown.
Mix in ginger-garlic paste and cook until fragrant.
Add tomato puree and cook until the oil separates.
Stir in turmeric powder, red chili powder, and coriander powder.
Mix in the cashew paste and cook for 2-3 minutes, stirring occasionally.
Gently fold in the paneer cubes and roasted makhana.
Add water, adjust salt, and let it simmer for 5-7 minutes.
Servings: Serves 3-4.
Notes
- Roast makhana well to keep them crisp in the curry.
- You can fry paneer cubes lightly for added flavor.
- Adjust the consistency by adding more or less water.
