Paneer Makhana

How to Prepare

1. Heat 4 tablespoons of ghee in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add the prepared onion-tomato paste and cook for 8-10 minutes until the raw smell disappears and oil starts separating.
4. Stir in 2 tablespoons of ginger-garlic paste and cook for another 2 minutes.
5. Add 2 teaspoons of turmeric powder
6. 3 teaspoons of red chili powder
7. 3 teaspoons of coriander powder
8. 2 teaspoons of garam masala, and salt to taste. Mix well.
9. Pour in 4 cups of water or as needed to adjust the gravy consistency. Bring to a boil.
10. Add 1 kg of paneer cubes and 400 grams of roasted makhana. Simmer for 10 minutes on low heat.
11. Stir in 1 cup of fresh cream and 4 tablespoons of chopped coriander leaves. Cook for another 2 minutes.
12. Turn off the heat and let the sabzi rest for 5 minutes before serving.
13. Serve hot with naan, roti, or jeera rice.