Paneer Makhana Curry

Ingredients

• 2 cups Makhana (Fox nuts)
• 250 gms Cottage Cheese (Paneer)
• 4 Onions (Pyaj)
• 4 Tomatoes (Tamatar)
• 1 inch Ginger (Adrak)
• 4–5 Garlic cloves (Lasun)
• 1/2 cup Cream (Malai)
• 2 cups Milk
• 1 tsp Red Chilli Powder (Lal Mirchi)
• 1/4 tsp Turmeric (Haldi)
• 1/2 tsp Dried Pudina Leaves
• 1 cup Cashewnuts (Kaju)
• 1/2 tsp Garam Masala
• 1 tbsp Poppy Seeds (Khuskhus)
• Coriander Leaves (Dhania Patta)
• 4 tbsp Clarified Butter (Ghee)
• Salt to taste

1. **Preparation

   • Cut paneer into small cubes.
   • Finely chop onions, tomatoes, ginger, and garlic.
   • Chop cashewnuts into small pieces.
   • Soak poppy seeds in 1/4 cup water for 1 hour.
   • Grind soaked poppy seeds into a smooth paste.
   • Finely chop coriander leaves and keep aside.

2. **Frying the Makhana

   • Heat 2 tbsp ghee in a pan.
   • Add makhana and roast on low flame till crisp.
   • Remove from pan and keep aside.

3. **Preparing the Gravy Base

   • Heat remaining ghee in the same pan.
   • Add chopped onion, ginger, garlic, and tomato.
   • Fry the mixture, stirring continuously, till it turns golden and leaves ghee.
   • Add poppy seed paste and fry for 2 minutes.
   • Switch off the flame and allow it to cool slightly.

4. **Mixing & Resting

   • To the gravy base add roasted makhana and paneer cubes.
   • Add cream, salt, red chilli powder, turmeric, and dried pudina leaves.
   • Mix gently and keep aside for 30 minutes.

5. **Cooking the Curry

   • Place the pan back on low flame.
   • Add milk and mix well.
   • Once it comes to a boil, add 3 cups of water.
   • Simmer till makhana becomes soft and absorbs the gravy.
   • Add cashewnuts and garam masala.
   • Cook for 1 more minute and switch off the flame.

6. **Garnishing & Serving

   • Transfer curry to a serving bowl.
   • Garnish with chopped coriander leaves.
   • Serve hot with naan, roti, or paratha.