INGREDIENTS
- 2 cup Makhana
- 250 gms Cottage Cheese (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 tsp Turmeric (Haldi)
- 1/2 tsp Dried Pudina Leaves
- 1 cup Cashewnut (Kaju)
- 1/2 tsp Garam Masala
- 1 tblsp Poppy seeds (Khuskhus)
- Coriander Leaves (Dhania Patta)
- 4 tblsp Clarified Butter (Ghee)
- METHOD
- 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.
