For all the vegetarians and paneer lovers out there we bring you a very delicious Paneer Makhana recipe, paneer and Makhana together goes really well as both of them textures and flavours enhance each other in a very delicious way.

For all the vegetarians and paneer lovers out there we bring you a very delicious Paneer Makhana recipe, paneer and Makhana together goes really well as both of them textures and flavours enhance each other in a very delicious way.

Serving: 4

Time Required: 1 hour

Ingredients:

Makhana: 100 gms

Paneer: 100 gms

Ghee: 2 tbsp

Ginger & Garlic Paste: 1 tsp

Onion: 100 gms

Tomatoes: 100 gms

Cumin/Jeera: 1 tsp

Coriander powder: 1 tsp

Red chilli powder: 1 tsp

Fennel/Saunf powder: ½ tsp

Dal Chini/Cinnamon: 1 inch stick

Black peppercorn/Kaali Miri: 4-5 pieces

Cloves/Lavang: 2-3 pieces

Bay leaf: 2-3 pieces

Cream: 2 tbsp

Procedure:

1. Dry roast Makhanas and sauté the paneer in some oil.
2. Then in a pan, heat Ghee add cinnamon, black peppercorn, cloves, bay leaf, ginger & garlic paste and cumin. Sauté.
3. Then add onions and cook them until translucent.
4. Then add your tomatoes. And cook them until mushy.
5. Then add all your spices and cook them for 12-15 minutes, and vigorously mush the mixture to a paste, add water if required.
6. Then add your paneer, and cook for further 3-4 minutes.
7. Then add fresh cream, mix well and turn off the flame.
8. Add Makhanas 5 minutes before serving for optimum taste.
9. Serve Hot with Roti.

Nutritional Analysis: (per serving)

Kcal (energy): 202.75 kCal

Carbohydrate: 24.78 gms

Protein: 8.16 gms

Iron: 1.38 mg

Cholesterol: 75.56 mg

Fat: 9.24 gms

Calcium: 77.87 mg

Zinc: 0.80 m