- Makhana – 2 cups
- Cashews (soaked in water for 20 minutes) – 5
- Paneer Cubes – 1/2 cup
- Chopped onion – 2 large
- Chopped tomato – 3 large
- Chopped garlic – 4
- Chopped ginger – 1 inch
- Finely chopped green chilly- 2
- Fresh cream – 1/4 cup
- Ghee or oil – 2 tbsp + 2 tsp
- Red chilly powder – 1/2 tsp
- Coriander powder – 1 tsp
- Roasted cumin powder – 1 tsp
- Finely chopped coriander – 3 tbsp
- Salt to taste
- Whole Garam Masalas
- Cinnamon stick – 1 inch
- Clove – 3
- Black cardamom- 1
- Black pepper- 3
- Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
- Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
- Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.
- After 5 minutes, switch off the flame and keep it aside.
- Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
- Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
- Add red chili powder, coriander powder, green chilly, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
- Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
- Stir well and cook until gravy starts leaving oil from corners.
- Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.
- Cook for 5 minutes on low flame.
- Garnish with fresh coriander leaves, cream, and roasted cumin powder.
Serve hot with plain parathas.
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