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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, creamy makhana paneer sabzi – calcium rich lunch recipe. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy makhana paneer sabzi – calcium rich lunch recipe using 21 ingredients and 4 steps. Here is how you cook it.

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