By Vidhushi Singh
Made with roasted lotus seeds (makhana), soft and creamy paneer, and a fragrant blend of spices.
2 cups makhana (roasted lotus seeds) 1 cup paneer, cubed 2 tbsp ghee or oil 1 tsp cumin seeds 1 onion, finely chopped 1 tsp ginger paste 1 tsp garlic paste 2-3 green chilies, chopped 1 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala Salt to taste 1 cup tomato puree 1/2 cup cream Chopped cilantro leaves for garnish
Heat a pan and add ghee or oil. Add the cumin seeds, chopped onion and sauté until it turns golden brown.
Add the ginger paste, garlic paste, and green chilies. Add the makhana and sauté until they are crispy.
Now add the turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
Add in the tomato puree and cook for 5-6 minutes until the gravy thickens. Add the cubed paneer and cream.
Mix well and cook for another 3-4 minutes. Garnish it with chopped coriander leaves and serve hot with rice or naan.