Steps to Make Perfect Paneer makhana matar Cooking Basics for Newbies

This super delicious creamy paneer makhani is loved by most Indians & is popular on the Indian restaurant menus. Paneer makhani goes so well with plain basmati rice, jeera rice, roti, paratha or naan. This curry can be called Matar Makhana, Phool makhana curry or M akhane ki sabzi. Matar is green peas and Makhana is foxnuts (also called puffed lotus seeds).

Paneer makhana matar is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Paneer makhana matar is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook paneer makhana matar using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Paneer makhana matar:

1. Prepare 200 gm paneer
2. Make ready 1 bowl peas
3. Prepare 1/2 bowl makhana
4. Take 1 onion
5. Make ready 2 tomatoes
6. Make ready 2 inch ginger
7. Take 8-10 garlic cloves
8. Take 1 tsp cumin seeds
9. Take 2 tsp cooking oil
10. Make ready To taste salt
11. Get 1/2 tsp red chilli powder
12. Make ready 1/4 tsp turmeric powder
13. Get 1/2 tsp garam masala
14. Make ready 2 tbsp chopped coriander leaves
15. Make ready as needed water

Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice.

Steps to make Paneer makhana matar:

1. Peel and wash peas. Cut paneer in small pieces. Grate ginger and tomatoes and make a puree.
2. Peel, Wash and chop onions and garlic and grind in a mixer with one dry red chilli.
3. Heat oil in a pressure cooker add cumin seeds and when cumin seeds splutter put onion garlic paste and when onion turns transculent add tomato puree and grated ginger and all dry masalas and saute for 3 to 4 minutes or till oil leaves the sides.
4. Add paneer pieces and peas. Sauté for 1 minute and then add makhana and cook for 2 minutes on low flame. Add 1 glass water.
5. Place the lid and cook till 2-4 whistles and switch off the flame.
6. Serve hot garnished with chopped coriander leaves.

Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice. Best to serve khoya matar makhana with tandoori rotis, naan, kulcha or paratha. The curry also goes well with plain basmati rice or jeera rice. This is a rich and heavy curry.

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