Step-by-Step Guide to Cook Ultimate Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe

Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe Recipe.

You can cook Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe using 21 ingredients and 4 steps. Here is how you cook that.

Ingredients of Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe

1. Take 2 cups of Roasted Makhana.
2. It’s 5 of Cashews (soaked in water for 20 minutes).
3. Make ready 1/2 cup of Paneer Cubes.
4. Make ready 2 of Roughly chopped onion.
5. Take 3 of Roughly chopped tomato.
6. It’s 4 of Roughly chopped garlic.
7. You need 1 inch of Roughly chopped ginger.
8. It’s 2 of Finely chopped green chilli.
9. Take 1/4 cup of Fresh cream.
10. Take 2 tbsp of Ghee.
11. You need 2 tbsp of Oil.
12. Make ready 1/2 tsp of Red chilli powder.
13. You need 1 tsp of Coriander powder.
14. You need 1 tsp of Roasted cumin powder.
15. Prepare 3 tbsp of Finely chopped coriander.
16. Take to taste of Salt.
17. You need of Whole Garam Masalas:.
18. It’s 1 inch of Cinnamon stick.
19. Prepare of 3 cloves.
20. Make ready 3 of Black pepper.
21. You need 1 of Black cardamom.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe step by step

1. Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside. Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside. Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame..
2. After 5 minutes switch off the flame and keep it aside. Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds. Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes. Add red chilli powder, coriander powder, green chilli, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft..
3. Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan. Stir well and cook until gravy starts leaving oil from corners. Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently..
4. Cook for 5 minutes on low flame. Garnish with fresh coriander leaves, cream, and roasted cumin powder. Serve hot with plain parathas..