Paneer Makhana పనీర్ మఖనా

Paneer Makhana - పనీర్ మఖనా - Paneer is a great source of high-quality protein. This protein helps in muscle growth, repair, and overall functions. 

A handful of makhana is low in calories and fats, which makes it suitable when you are on a diet plan for weight loss.

It is a good source of fiber, which aids in digestion, and makes you feel full. This helps in proper bowel movement and also helps in weight management.

Paneer Makhana is a combination of Paneer and lotus seeds (phool makhana) which has rich health benefits. The curry can be served with Rice or Roti. Enjoy the recipe! 💜😋😍

YouTube: Paneer Makhana పనీర్ మఖనా

INGREDIENTS:

For Onion Paste:

Onions: 1cup (thinly sliced)

Tomatoes: 1cup (sliced pieces)

Cumin Seeds: 1/2tsp

Pepper Seeds: 1/2tsp

Cinnamon: a small piece

Star Anise: 1

Mace (Javitri): 1 small piece

Garlic: 5-6 cloves

Red Chilis: 5

Bay Leaf:1

Ghee: 2tsp

Ginger Garlic Paste: 1tsp

For Kaju Paste:

Cashew nuts: 20-25 pieces

Melon seeds: 1tbsp

Other INGREDIENTS:

Lotus seeds (phool Makhana): 1cup

Ghee: 1tbsp

Oil: 3tbsp

Cumin Seeds: 1/2tsp

Star Anise: 1/2 piece

Green Chilis: 3-4

Turmeric Powder: 1/4tsp

Red Chili powder: 1tsp

Jeera powder: 1/4tsp

Garam Masala: 1/4tsp

Coriander (Dhaniya) Powder: 1/4tsp

Kashmiri Red chili powder: 1/4tsp

Paneer: 200gm

Salt to taste

Coriander leaves for garnishing

YouTube: 

Method:

Onion Paste:

1. Take a pan and heat 2tsp of ghee.

2. Add Cumin seeds, pepper corns, cinnamon, star anise, mace, garlic, red chilies & bay leaf saute them well on low flame.

3. Add Ginger garlic paste and mix well.

4. Now add chopped Onions and saute them on low medium flame until they become translucent.

5. Add tomatoes and cook well until tomatoes become soft.

6. Switch off the flame and let it cool to the room temperature.

7. Grind it to a fine paste. If you want, you can remove bay leaf and grind. Here, in this recipe, I removed bay leaf while making the paste.

Kaju Paste:

8. Soak Cashew nuts & pumpkin seeds for 5-10mins and grind it to a fine paste.

9. Now, Take a pan and heat oil. Add paneer pieces and shallow fry the pieces. You can sprinkle red chili powder to give some spice touch and this is completely optional.

10. Once paneer pieces are fried, add them to a bowl of water and keep aside. This makes paneer pieces soft. If you want you can skip 9 & 10 steps.

11. Now, heat 1tbsp of ghee in a pan and add Lotus seeds (Phool Makhana). Sprinkle some red chili powder and saute them well on low flame and keep aside. Tip: This can be eaten as a snack. Enjoy! Kids will definitely love it.

12. In a pan, heat 2-3tbsp of oil and add cumin seeds, star anise, bay leaf, green chilis. Saute them well on low flame for a minute.

13. Now, add grounded onion paste and mix well.

14. Add salt, turmeric powder, red chili powder, jeera powder, garam masala, coriander powder, kashmiri red chili powder (Optional) and mix well.

15. Cook the paste on low flame until oil separates.

16. Now add paneer and two cups of water. Mix well and cook it until the gravy comes to the desired thickness.

17. Add cashew nut paste and mix well. Cook it for a minute.

18. Lastly add fried phool makhana and mix well. Cook it on low flame for one more minute.

19 Garnish with coriander leaves and grated paneer. Serve hot with rice or roti.

YouTube: Paneer Makhana పనీర్ మఖనా

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Paneer Makhmali

Paneer Makhmali - A healthy 💪 and simple paneer recipe made with coriander leaves and mint leaves. Serve this Paneer Makhmali with roti or Jeera Rice or Vegetable Rice to make your day special. 😍

Try this yummy recipe and stay healthy. 💜

YouTube: Paneer Makhmali

INGREDIENTS:

Paneer: 200gms

Sliced Onions: 1

Cream Milk: 1/4cup

Garam Masala: 1-1/2tsp

Fresh Cream: 2tbsp

Butter: 1tbsp

Oil: 1tsp

To be ground to a paste:

Chopped Coriander Leaves: 2cups

Chopped Mint Leaves: 1/2 cup

Green Chilies: 2-3

Ginger: 1piece

Cashew nuts: 1/4cup

Curd: 1/4cup

Lime Juice: 1tbsp

Salt to Taste

YouTube Video: 

METHOD:

1. In a grinding jar take green chilies, ginger & cashew nuts and grind coarsely.

2. Now in the same jar, add coriander leaves, mint leaves, curd, lime juice & salt and make a fine paste.

3. Take the grounded paste into a mixing bowl

4. Add paneer pieces and keep aside for 15mins

5. Heat butter and oil in a cooking pan.

6. Add sliced onions and saute them well until they become translucent.

7. Add the marinated paneer and cook it on low flame until raw smell goes off.

8. Add milk and cook it on low flame until the gravy thickens.

9. Add garam masala and cream and mix well. Cook it for 2 more minutes on low flame.

10. Switch off the flame and transfer it to a serving bowl

11. Grate paneer on the curry and garnish with coriander leaves.

Optional: To give an extra enhancement to the curry, heat ghee in a tadka pan and add 1/2 tsp of red chili powder. Pour this tadka on curry and mix well.

YouTube: Paneer Makhmali

Chand

Creamy Methi (Fenugreek Leaves) Paneer

Rejuvenate your tastebuds with this creamy Methi Paneer 😋😋😍. Definitely you would love the taste. Try and comment your experience and spread the Taste to the world. 💜💜💜

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Recipe is on Youtube: Creamy Methi (Fenugreek Leaves) Paneer

INGREDIENTS:

Methi (Fenugreek Leaves): 2cups

Paneer: 200gms

Onions: 2 onions or 1cup cut into pieces and separated layers

Cashew Nuts: 1/4cup

Curd: 1/4cup

Cream: 1/4cup

Green Chilis: 2-3

Green Chilis: 2-3 chopped

Garlic: 2tsp chopped

Turmeric Powder: 1/4tsp

Red Chili Powder: 1tsp

Dry Ginger Powder: 1/2tsp

Salt to taste

Hing: 1/4tsp

Oil: 1/4 cup to fry Paneer & 3tbsp for curry

For Tempering:

Ghee: 1tbsp

Cashew nuts: 2tbsp

Red Chili Powder: 1/2tsp

METHOD:

1. Take a pan and add Cashew nuts, Onions, Green chilis and water and boil until onions become translucent.

2. Let it cool down and make a fine paste of it.

3. Take a pan and heat 1/4cup of oil and fry paneer until they turn into golden brown.

4. Sprinkle Hing on paneer while frying.

5. Once paneer is well fried, take them out from oil and dip them into a cup of cold water or normal water.

6. Now, in the same pan keep 3tbsp of oil and add chopped green chilis, garlic pieces and chopped Methi. Mix well on medium flame or until the raw smell goes away.

7. Add, turmeric powder, red chili powder and dry ginger powder and mix well.

8. Add, already grounded onion, cashew nuts paste to Methi and mix well on Low-Medium flame.

9. Add Curd and salt. Mix well and cook on medium flame.

10. Stir continuously as the paste gets thick and sticks to pan.

11. Now add, 1-11/2 glass of water and cook for 5mins on medium flame.

12. Now add, Paneer with water and mix well. Cook it on high flame while stirring till the gravy gets thickened.

13. Add, Cream and mix well. Cook it on low flame for 2-3mins.

14. Take a tadka pan and heat Ghee.

15. Add, cashew nuts & red chili powder and saute them well.

16. Pour this hot Ghee on Paneer gravy and mix well.

17. Garnish with grated paneer & coriander leaves and serve hot with rice or roti.

YouTube: Creamy Methi (Fenugreek Leaves) Paneer

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