Makhana Paneer Curry

Been AWOL from the blogosphere for about a week now…Been really busy this past week and also have started thinking about going to work again..which not only means interviews/networking and phone calls, but also evaluating day care options for the little one. Its been a strenuous time both physically and psychologically..I’ve missed several events this past week, which I had planned on participating. Letzz Relish Paneer being one of them. Here is one of my entries(if I would have entered, 🙂 )

Makhana- In case you are wondering, these are lotus seeds. Every time I passed by these in the Indian store, I used to wonder what they were..I finally found a recipe, or more of an excuse to buy these cuties. I usually use them in curries and they lend a buttery rich taste to the curries. And, serve them when you have company, people are awed by these seeds which will give you all the more compliments.

1 cup makhana seeds
1 cup cubed paneer
2 onions finely minced
2 tomatoes finely minced
1 tbsp ginger garlic paste
1 tbsp tomato paste
1 tbsp kasuri methi
1 cup yogurt
2 tbsp oil
1 tsp chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
2 tbsp milk/fat-free half and half or water
cilantro to garnish
salt to taste

Heat 1 tbsp oil in a pan over medium heat. Fry the makhana until golden on all sides. Remove. Add the paneer into the same pan, saute until golden brown. Remove and set aside.

In the same pan, add the remaining 1 tbsp oil. Add the minced onion and saute until carmelized and golden brown. Add the ginger garlic paste. Saute for a minute and add the minced tomatoes. Saute until all the water evaporates and oil oozes out. Over medium heat, add the yogurt and mix to combine. Add all the spice powders into the yogurt mixture – chilli powder, coriander powder, cumin and garam masala. Let it cook and again wait until the oil oozes out. Add the tomato paste and mix to combine. Add the paneer and the makhana, the kasuri methi and enough water/milk or any other liquid to bring the curry to the right consistency. Bring all this to a boil. Taste for seasoning. Sprinkle with cilantro and serve hot with phulkas or parathas.

Verdict: Spicy smooth and buttery…the best way to savor the makhana. And pairing it with the paneer accentuated the flavors of the makhana even better..If you haven’t tried makhana yet…this is your chance. 🙂

Sending this to ‘Show me Your Curry’ Event @ Divya’s Dil Se.

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  1. Kiran

    This turned out terrible.. it was extra tangy and yogurt didnt mix well.. may be I did something wrong.. 🙁

    • Denny

      Kiran, I’m sorry that the dish didn’t come out well. Maybe the yogurt you used was sour by itself, and so made the curry too tangy. I used store bought yogurt(Mountain High brand) which usually is not sour, but mixes easily. Hope you can try it again.

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