Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, paneer and makhane ki sabzi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Paneer and makhane ki sabzi is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Paneer and makhane ki sabzi is something which I’ve loved my entire life. They’re nice and they look fantastic.
In a food processor or mixer/grinder, grind onions, garlic, ginger, tomato, quarter cup of cashews and green chilies in to a smooth paste. The phool makhana is considered a sattvic ingredient and commonly included in Hindu fasting recipes. Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro. Paneer Recipes- Indulge in the ever so versatile, humble and an all-time favorite ingredient we all grew up with - paneer.
To begin with this recipe, we have to prepare a few ingredients. You can cook paneer and makhane ki sabzi using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Paneer and makhane ki sabzi:
- Make ready 100 gram Paneer
- Make ready 1 cup fox nuts (makhana)
- Get 2 onion paste
- Make ready 1 spoon ginger and garlic paste
- Take 2 tomato pyuri
- Take 1 spoon red chilli powder
- Get 1 spoon coriander powder
- Prepare 1/2 spoon turmeric
- Make ready Salt as per taste
- Prepare 1 spoon cashew paste
- Get 1/2 spoon cumin
- Make ready 2 bay leaves
- Get 1 dry red chilli
- Make ready 3 spoon ghee
- Make ready 1/2 cup cream
- Get 1 spoon chopped coriander leaves
I always make one paneer dish for guest and it's mostly paneer butter masala or this paneer makhani. Paneer Makhani is popular North Indian curry, creamy and delicious with soft paneer it's a treat to eat. Paneer Makhani goes well with naan, kulcha, paratha, jeera. Matar Makhana Curry is a popular delicacy that most of us have tasted and love.
Steps to make Paneer and makhane ki sabzi:
- Heat 1 spoon oil in a wok, fry the lotes seeds (makhana) 2-3 minutes and take out.
- Than add 1 spoon ghee in same wok,fry the paneer cubes lightly and take out from the wok.
- In the same pan put remaining ghee, cumin, red chilli, bay leaves, ginger -garlic paste and saute for 1 min now add onion paste and fry them 2-3 minutes.
- Add all spices, tomato pyuri and cashew paste cook for a few minutes until the raw smell goes away.
- Put 1 cup water and let it be boil when gravy is boil than add fried paneer and makhana, mix well covered it and cooked for 2-3 minutes on slow flame.
- Finally add chopped coriander leaves and switch off the gas.
- Serve with roti ya paratha.
Paneer Makhani goes well with naan, kulcha, paratha, jeera. Matar Makhana Curry is a popular delicacy that most of us have tasted and love. This 'Khoya Makhana Paneer ki Sabzi' is a no onion-garlic variation of the same and makes for a perfect side dish to be savored alongside Samak Pulav or Kuttu ki Poori during the auspicious days of Navratri. Needless to say, khoya in this beautiful curry makes it quite rich, also lending it a subtle creamy taste. Simple and yet so indulgent, this Paneer Capsicum Sabzi is perfect for day to day cooking.
So that’s going to wrap it up for this special food paneer and makhane ki sabzi recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
