Navratri Special Shahi Paneer Makhana

Step 1: Roast Makhana

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

Step 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.

Step 3: Cook until Mushy

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

Step 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.

Step 5: Sauté Aromatics

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 11: Add Paneer and Makhana

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

Step 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.

• Ensure tomatoes are fully mushy before grinding for a smooth paste.

• Cook on low flame after adding milk to prevent curdling.

• Adjust spice levels to your preference.

• Can be made with regular salt if not for fasting.

• Add a pinch of saffron for extra richness.