Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe
Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy makhana paneer sabzi – calcium rich lunch recipe. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have creamy makhana paneer sabzi – calcium rich lunch recipe using 21 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe:
  1. Get 2 cups Roasted Makhana
  2. Prepare 5 Cashews (soaked in water for 20 minutes)
  3. Get 1/2 cup Paneer Cubes
  4. Make ready 2 Roughly chopped onion
  5. Make ready 3 Roughly chopped tomato
  6. Get 4 Roughly chopped garlic
  7. Make ready 1 inch Roughly chopped ginger
  8. Get 2 Finely chopped green chilli
  9. Make ready 1/4 cup Fresh cream
  10. Make ready 2 tbsp Ghee
  11. Take 2 tbsp Oil
  12. Prepare 1/2 tsp Red chilli powder
  13. Take 1 tsp Coriander powder
  14. Take 1 tsp Roasted cumin powder
  15. Get 3 tbsp Finely chopped coriander
  16. Make ready to taste Salt
  17. Take Whole Garam Masalas:
  18. Get 1 inch Cinnamon stick
  19. Prepare 3 cloves
  20. Take 3 Black pepper
  21. Prepare 1 Black cardamom
Instructions to make Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe:
  1. 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.
  2. 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 chilli powder, coriander powder, green chilli, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
  3. 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.
  4. 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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