While this is something ideally made for fasts, this could be an alternative to your usual Kadhai Paneer or Shahi Paneer.
Makhane aur Paneer Curry
1 cup puffed lotus seeds (makhaanas)
150 gm paneer – cut into 1” flat pieces and sprinkled with 1 tbsp of any fasting flour
½ tsp cumin seeds (jeera)
½ tsp salt, or to taste
1” piece ginger – grated
1 green chilli – chopped
½ tsp pepper powder
1½ cups milk
1 tbsp chopped coriander leaves
4-5 cashews – split into two
GRIND TO A PASTE WITH A LITTLE WATER
1 tbsp melon seeds (magaz)
3 tbsp green pistachios – blanched and peeled
seeds of 2 green cardamoms (elaichi)
1 green chilli
¼ cup chopped coriander leaves
* Heat 2 tbsp oil in a pan. Add puffed lotus seeds. Stir fry till golden.
* In the same pan, roast cashews on medium heat till golden. Keep aside for garnish.
* Keeping aside two pieces of paneer, pan fry the rest of paneer to a rich golden colour.
* Heat 2 tbsp oil in the kadhai. Add cumin seeds. Let it turn golden. Add grated ginger and green chilli. Stir till ginger turns brown.
* Add the green paste and stir for 2 minutes on low heat till dry and oil separates. Add milk, stirring continuously. Boil. Add salt and pepper. Reduce heat. Add fried paneer. Add the makhanas to the gravy.
* Crumble 2 pieces of paneer and mix in the gravy. Add fresh coriander leaves. Cook on low heat till the desired consistency is reached. Serve garnished with fried cashews and green chillies.
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