A rich gravy, slightly sweet and mildly flavoured curry. Ideal for dinner parties. One of my earliest experiments with cooking, and very popular among family and friends.
Ingredients : serves 5
Paneer. 300 gms cut into cubes
Makhana. 20 gms
Ghee/ clarified butter 1+1+1 tbsp
Onion. 3/4 cup very finely chopped
Tomato purée. 1 1/2 cup ( homemade)
Green chilly 1 no. Finely chopped
Ginger paste 1 tsp
Poppy seeds 1 tbsp
Cashew nuts 2 tbsp
Khoya 100 gms
Yogurt 1/4 cup
Red chilly pd 1 tsp
Sugar 1 tsp
Salt to taste
Water 1 1/2 cup
Chopped coriander 1 tbsp
- Grind poppy seeds and cashew nuts into a fine powder.
- Whisk them with yogurt and keep it aside.
- Heat 1 tbsp ghee in a pan. Sauté makhana in it till they are crisp.
- Remove them from the pan.
- In the same pan roast khoya till it is soft.
- Take a heavy bottom non stick pan. Heat 1 tbsp ghee and fry panner cubes till golden brown on all sides.
- Remove on a kitchen towel.
- In the same pan add 1 more tbsp ghee. Tip in green chilly and onions.
- Fry onions till soft and golden-pink.
- Add tomato purée , ginger paste and red chilly pd.
- Cover and cook on medium heat till oil separates.
- Now add khoya, and yogurt( prepared earlier).
- Keep stirring till it comes to a boil.
- Cook for a couple of minutes.
- Add salt , sugar , water and paneer.
- Cover and cook for 5-7 minutes, till the gravy thickens a little.
- Add makhanas, give it a boil so that makhanas absorb all the flavours.
- Don't cook for too long after adding makhanas.
- Remove from fire.
- Taste and adjust seasoning.
- Garnish with chopped coriander.
- Serve hot with an Indian bread of your choice.
Note: you can prepare the gravy in advance. Add makhanas only before serving. Give it a boil after adding makhanas .
If you find the gravy too thick at the time of serving, add some boiling water and adjust seasoning.
Choose large makhanas as the small ones don't crisp up nicely.
To make 1 1/2 cup tomato purée, take 4 large tomatoes, tip them into boiling water for a couple of minutes, skin and purée in a blender.