Step-by-Step Instructions

1. 1.Roast Makhana

   Roast 1/4 cup foxnuts (makhana) in a pan until crispy, then set aside.

2. 2.Prepare Tomato-Cashew Base

   In a pan, add 6-7 chopped tomatoes, 2 chopped green chilies, grated ginger, 1-2 tbsp cashews, and 1 cup water. Mix well.

3. 3.Cook until Mushy

   Cover the pan and cook on high flame until the tomatoes turn mushy. This should take about 5-7 minutes.

4. 4.Cool and Grind

   Switch off the flame, let the mixture cool completely, then transfer it to a blender and grind into a smooth paste. Set aside.

5. 5.Sauté Aromatics

   In the same pan, add 2 tbsp ghee and 1 bay leaf. Sauté for 1-2 minutes until fragrant.

6. 6.Cook Tomato Paste

   Add the ground tomato paste along with some water (from rinsing the grinder) to the pan. Mix well and cook on low to medium flame for 8-10 minutes, stirring occasionally. You can cover with a lid to speed up the process.

7. 7.Add Dry Spices

   Remove the lid, mix well. Add sendha namak (to taste), 1 tsp red chili powder, and 1 tsp dry mango powder. Mix thoroughly until well combined.

8. 8.Add Sweet & Aromatic Spices

   Add 1/4 tsp sugar and 1/4 tsp cardamom powder. Mix well and bring the curry to a nice boil.

9. 9.Add Milk

   On low flame, add 1 cup of milk to the curry, stirring continuously to prevent curdling. Ensure the milk is fully incorporated.

10. 10.Simmer Curry

    Let the curry cook on low flame for another 8-10 minutes, allowing the flavors to meld and the curry to thicken slightly. You can cover it with a lid.

11. 11.Add Paneer and Makhana

    Remove the lid, mix well. Add 400 gm paneer cubes and the roasted makhana to the curry.

12. 12.Final Simmer and Serve

    Cook for another 2-3 minutes until the paneer and makhana are well incorporated and heated through. Garnish with fresh cream and serve hot with kuttu ka cheela or kuttu ki poori.