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
Ingredients:
Homemade Paneer - 100 grams, small cubesMakhana / 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
Method:
- 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.
- 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.
- Beat the yogurt and add to the gravy. Add the paneer and required salt. Let it cook for 2 minutes.
- Add the fried makhana and mix well. Lastly sprinkle the garam masala powder. Garnish with chopped coriander. Serve hot with roti/paratha.
Note:
- 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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