Makhana Matar Paneer is a delectable, rich and mild flavoured Indian veg curry recipe made with roasted makhana (fox nut), paneer (cottage cheese), matar (green peas) in a tomato and cashew nuts gravy with some basic spices. This delicious curry is no onion and no garlic recipe. Tomato, ginger and green chilli give this curry a base, and cashew nuts paste imparts a silky smooth, rich texture to the curry. This super easy and quick recipe gets ready in less than half an hour. This curry goes very well with roti, paratha, naan, rice, and jeera rice accompanied with some raita.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Wonderchef Nutri Blend
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- Prestige Omega Deluxe Granite Kadai
Ingredients
- 1½ cup Makhana (Fox Nuts)
- â…“ cup Green Peas (shelled)
- 100 gm Paneer (diced)
- ¼ cup Cashew Nuts
- 200 gm Tomato (3 medium)
- 3 Green Chilli
- 1 inch Ginger
- 4 tbsp Ghee
- 1 Bay Leaf
- ½ tsp Cumin seeds
- ¼ tsp Hing
- 1½ tsp Coriander Powder
- ¾ tsp Kashmiri Chilli Powder
- ½ tsp Garam Masala Powder
- ¼ tsp Turmeric Powder
- Salt to taste
- 1 tsp Sugar (optional)
- 1½ cup Water
- Coriander Leaves for garnishing
Video
Instructions
- Soak the cashew nuts in hot water and keep them aside for 10 minutes.
- Meanwhile, roughly chop the tomatoes, ginger and green chilli. Take a grinder and add chopped tomatoes, green chilli, ginger and soaked cashew nuts. Grind it to a smooth fine paste and keep it aside.
- Heat one tablespoon of ghee in a pan or kadhai. Add makhana and stir it well. Roast the makhanas on medium-high flame for 5 minutes or until it becomes crisp. Transfer them to a bowl and set them aside.
- Heat the remaining ghee in the same kadhai. Add cumin seeds and hing to the ghee and let it crackle.
- Add the above ground tomato paste and mix it well. Cook it for 4-5 minutes on low-medium flame.
- Add green peas, coriander powder, garam masala powder, turmeric powder, Kashmiri chilli powder and salt to the tomato paste and mix it well. Cover and cook the peas and spices for 8-10 minutes or until the peas becomes soft and the raw smell of spices goes away.
- Add paneer and water to the mixture when the ghee starts releasing from the sides of the kadhai. Stir it well and add one teaspoon of sugar. Adjust the consistency and seasoning of the gravy.
- Add makhanas to the gravy and mix it well. Cover and cook the makhanas for 2 minutes on low flame. Switch off the flame.
- Serve the makhana matar paneer with jeera rice, cucumber raita and paratha.
Nutrition
Serving: 4personCalories: 295kcalCarbohydrates: 13gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 137mgPotassium: 338mgFiber: 4gSugar: 6gVitamin A: 980IUVitamin C: 22mgCalcium: 150mgIron: 1mg
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