Makhana Paneer Sabji

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Navratna Korma
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2 onion chopped fine
1 cup phool Makhana
100 gram paneer
1 1/2 cup tomato puree(4 large tomato )
1 tbsp ginger garlic paste (optional)
1/2 cup cashewnut soak in water for 10min
2 dry red mirchi
1/2 tablespoon kasturi methi(dry fenugreek leaves)
1/2 tablespoon garam masala
1/2 tablespoon kitchen masala
1/2 cup fresh cream or malai
1/2 tablespoon red chili powder
1/2 tsp turmeric
1/2 tbsp sugar
4 tablespoon oil/ghee
2 tablespoon butter
salt to taste


First in pan add 1tbsp ghee and roast makhana till golden brown.

Grind the soak cashewnut into smooth paste.

Take pan add oil and butter, Now add the chopped onion, cook till golden brown , now add ginger garlic paste and cook it for 2 min till raw aroma of garlic goes away, add dry red chilli.

Now add tomato puree and cook for few minutes till it get cooked properly, add salt, tumeric , now add the white gravy( cashewnut paste) ,cream and little water and cook for 4-5 minutes.
Now add all the spices red chilly powder, kitchen king,garam masala, kasturi Meethi , sugar.

Add the Paneer and roasted Makhana and cook it on low flame for 4-5 minutes covering the lid.

Ankit Malhotra
Ankit Malhotra
Ankit Malhotra who pursued his Masters in Information Technology and is currently employed as a Software Engineer. Though being an engineer, his passion for cooking always pushed him forward to keep on innovating dishes and giving them a new taste, making it healthy and more presentable. His leisure time is spent in cooking

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