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Paneer Makhana Curry Recipe


2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj) 
4 Tomato (Tamatar) 
1 " long piece Ginger (Adrak) 
4 - 5 cloves Garlic (Lasun) 
1/2 cup Cream (Malai) 
2 cup Milk 
1 tsp Red Chily Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju) 
1/2 tsp Garam Masala 
1 tblsp Poppy seeds (Khuskhus) 
Coriander Leaves (Dhania Patta) 
4 tblsp Clarified Butter (Ghee) 

How to make shahi paneer makhana curry:

  • Heat clarified butter in a pan.
  • Fry makhana in the ghee.
  • Cut cottage cheese in samll pieces.
  • Mince onion, tomato, garlic, ginger.
  • Cut cashewnut in samll pieces.
  • Soak poppy seeds in 1/4 cup of water.
  • After 1 hour grind the soaked poppy seeds to a fine paste.
  • Chop coriander leaves very finely.
  • Heat clarified butter in a pan.
  • Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
  • Add poppy seeds and fry for 2 minutes and then turn off the gas.
  • To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
  • Keep this mixture aside for half an hour.
  • After half an hour put the pan on the flame and add milk.
  • When it comes to a boil add 3 cups of water.
  • Simmer it till the makahana are completely done and soft.
  • Then add cashewnuts and garam masala.
  • After 1 minute put the flame.
  • Transfer the mixture to a dish and sprinkle some corainder on it.
  • Serve it hot with nan, roti or parantha.