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Preparation Time : 15
Cook Time : 25
Total Time : 40
FOR MASALA PANEER -Milk/ doodh - 500 ml
Chopped mint/ pudina leaves - 1/2 teaspoon
Chopped coriander/ dhaniya leaves - 1 teaspoon
Chopped green chili/ hari mirch - 1
Salt/ namak to taste or 1/2 teaspoon
FOR GRAVYCoconut powder/ nariyal boora - 2 tablespoons
Mawa/ khoya - 1/2 cup
Oil/ tel - 2 tablespoons
Cumin seeds/ jeera - 1/2 teaspoon
Turmeric/ haldi powder - 1/2 teaspoon
Asafoetida/ hing - 1 pinch
Red chili/ lal mirch powder - 1/2 teaspoon
Dry coriander/ dhaniya powder - 1 teaspoon
Garlic, ginger and green chili/ adarak, lehsun, hari mirch paste - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt/ namak to taste or 1 teaspoon
Whole garam masala - 1/2 teaspoon
Chopped coriander/dhaniya leaves -1 tablespoon
Makhane - 1 and 1/2 cup
Curd/ dahi - 1/2 cup
Water - 1 cup
Boil the milk and then switch off the flame. Add 1/4 cup water, slowly add lemon juice and keep stirring milk gently.
When milk curdles, drain the excess water by collecting it in a cheese cloth and wash it 2-3 times.
Add coriander, mint leaves, salt and chilies and mix well.
Put paneer under heavy stone for 1 hour and cut into cubes.
Soak 1 cup makhane, coconut powder, turmeric, red chili, dry coriander powder and whole garam masala for 15 minutes and then grind it with mawa and curd.
Heat oil in a pan and add jeera and hing. When jeera crackles add garlic, ginger and green chili paste. Saute for 2-3 minutes.
Add ground mixture and saute for 6-8 minutes or until masala separates oil. Add water to the curry. Stir well.
Add remaining makhane and cook for 3-4 minutes. Add salt and masala paneer cubes and cook for 2-3 minutes.
Add garam masala powder and coriander leaves. Turn off the gas now.
Creamy and rich in taste 'Masala Paneer Makhana' is ready to be served!!!
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