• Paneer Makhana Curry

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INGREDIENTS


Paneer Makhana Curry

Servings - 2 - 4

INGREDIENTS

Oil - 100 milliliters

Lotus seeds - 50 grams

Olive oil - 2 tablespoons

Ginger garlic paste - 1 tablespoon

Paprika - 1 teaspoon

Coriander powder - 1 1/2 teaspoons

Salt - 1 teaspoon

Tomato puree - 100 milliliters

Water - 250 milliliters

Fried onion paste - 100 milliliters

Yogurt - 150 milliliters

Cashew paste - 100 milliliters

Fresh cream - 50 milliliters

Paneer - 200 grams

PREPARATION

1. Heat 100 milliliters of oil in a pan.

2. Fry 50 grams of lotus seeds in oil.

3. Heat 2 tablespoons of olive oil in a heavy skillet. Add 1 tablespoon ginger garlic paste, 1 teaspoon paprika, 1 1/2 teaspoon coriander powder and 1 teaspoon salt.

4. Fry till color changes to brown, stir continuously.

5. Add 100 milliliters of tomato puree, 250 milliliters of water and stir.

6. Add 100 milliliters of fried onion paste, 150 milliliters of yogurt, 100 milliliters of cashew paste, 50 milliliters of fresh cream, mix properly and cook for 5 - 7 minutes.

7. Then add 200 grams paneer, 50 grams fried lotus seeds and stir for 2 - 3 minutes.

8.Garnish with cashews and serve hot.