Paneer aur Makhana ki Sabzi - Easy Paneer Side Dish for Roti

After the great try of spicy roasted makhana/lotus seeds  was planning to make some delicious rich gravy with it. The recipe calls for paneer and makhana. The combination was really unbeatable and went well with hot phulka. I even suggest you to try with khoya in place of paneer and it taste equally delicious. To thicken the gravy or to cook for a crowd add crumbled paneer / chenna.

Preparation & Cooking Time : 25 minutes

Yield :4 servings


Homemade Paneer - 100 grams, small cubes
Makhana / Lotus Seeds - 150 grams
Tomato - 1,pureed
Onion - 1, finely chopped
Ginger  - 1/2" piece
Green Chilli - 2 no.
Turmeric Powder a pinch
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder a pinch
Yogurt/Curd - 1/4 cup
Coriander leaves - 2 tbsp, chopped for garnish
Salt to Taste
Oil - 3 tsp
Ghee - 1tsp


  1. Mince or paste ginger and green chilli. Take a thick bottomed kadai, add a tspof ghee and fry makhana till golden in color. Drain and keep aside.
  2. In the same kadai add oil and saute the chopped onions till golden brown in color. Add the tomato puree, ginger-chilli paste, turmeric powder, coriander powder and red chilli powder. Stir well.
  3. Beat the yogurt and add to the gravy. Add the  paneer and required salt.  Let it cook for 2 minutes.
  4. Add the fried makhana  and mix well. Lastly sprinkle the garam masala powder. Garnish with chopped coriander. Serve hot with roti/paratha.


  • Makhana tastes good when fried in ghee.Do not substitute with oil.
  • For variation use unsweetend khoya for paneer which tastes equally good.
  • If you are spicy lover increase the chilli powder level as per your preference.
  • Adding garam masala at the fial stage of cooking enhances the flavour of the gravy.

Related Posts:

More curries and gravies.
Roasted Makhana
More Paneer Recipes

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