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PANEER MAKHANA CURRY RECIP

• Heat clarified butter in a pan.
  
  
• Fry makhana in the ghee.
  
  
• Cut cottage cheese in samll pieces.
  
  
• Mince onion, tomato, garlic, ginger.
  
  
• Cut cashewnut in samll pieces.
  
  
• Soak poppy seeds in 1/4 cup of water.
  
  
• After 1 hour grind the soaked poppy seeds to a fine paste.
  
  
• Chop coriander leaves very finely.
  
  
• Heat clarified butter in a pan.
  
  
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
  
  
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
  
  
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
  
  
• Keep this mixture aside for half an hour.
  
  
• After half an hour put the pan on the flame and add milk.
  
  
• When it comes to a boil add 3 cups of water.
  
  
• Simmer it till the makahana are completely done and soft.
  
  
• Then add cashewnuts and garam masala.
  
  
• After 1 minute put the flame.
  
  
• Transfer the mixture to a dish and sprinkle some corainder on it.
  
  
• Serve it hot with nan, roti or parantha.