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Paneer Makhana Curry

Paneer Makhana Curry

Paneer Makhana Curry is a mouth watering mild dish which will soothe your taste buds. This is a dish which can prepare with minimum ingredients. It is very simple thus consumes less time in cooking.


  • 2 cup Makhana
  • 250 gms Cottage Cheese (Paneer) How to make paneer
  • 4 Onion (Pyaj)
  • 4 Tomato (Tamatar)
  • 1 ” long piece Ginger (Adrak)
  • 4 – 5 cloves Garlic (Lasun)
  • 1/2 cup Cream (Malai)
  • 2 cup Milk
  • 1 tsp Red Chily Powder (Lal Mirchi)
  • 1/4 tbsp Turmeric (Haldi)
  • 1/2 tbsp Dried Pudina Leaves
  • 1 cup Cashewnut (Kaju)
  • 1/2 tbsp Garam Masala
  • 1 tbsp Poppy seeds (Khuskhus)
  • Coriander Leaves (Dhania Patta)
  • 4 tbsp Clarified Butter (Ghee)


  • Heat clarified butter in a pan.
  • Fry makhana in the ghee.
  • Cut cottage cheese in samll pieces.
  • Mince onion, tomato, garlic, ginger.
  • Cut cashewnut in samll pieces.
  • Soak poppy seeds in 1/4 cup of water.
  • After 1 hour grind the soaked poppy seeds to a fine paste.
  • Chop coriander leaves very finely.
  • Heat clarified butter in a pan.
  • Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
  • Add poppy seeds and fry for 2 minutes and then turn off the gas.
  • To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
  • Keep this mixture aside for half an hour.
  • After half an hour put the pan on the flame and add milk.
  • When it comes to a boil add 3 cups of water.
  • Simmer it till the makahana are completely done and soft.
  • Then add cashewnuts and garam masala.
  • After 1 minute put the flame.
  • Transfer the mixture to a dish and sprinkle some corainder on it.
  • Serve it hot with nan, roti or parantha.

Credits: Indian food forever

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