Makhana Paneer Tamatar Sabzi

Cook along · 6 steps

Method

1. 1

   Heat ½ teaspoon ghee in a pan. Add the makhana and roast on low heat for 4–5 minutes until crisp. Remove and set aside.

2. 2

   In the same pan, optionally add a little ghee and lightly sauté the paneer cubes until golden. Remove and set aside.

   

3. 3

   Heat the remaining ghee in the pan. Add cumin seeds and let them splutter. Add green chillies and ginger, and sauté for a few seconds. Pour in the tomato puree and cook over medium heat until it thickens and the ghee starts to separate.

   

4. 4

   Add black pepper, red chilli powder if using, sendha namak, and sugar if desired. Mix well.

5. 5

   Add ½ cup water and bring the gravy to a gentle simmer. For a creamier sauce, blend a few makhana or one paneer cube with some milk and add it to the gravy. Add the roasted makhana and paneer, then cook for 3–4 minutes.

   

6. 6

   Optionally stir in fresh cream for extra richness. Garnish with fresh coriander leaves and serve hot.