A sabzi recipe with a twist of Makhana, a snack. This recipe can be served with paranthe, roti or chapatti as well.
PANEER MATAR MAKHANA
Ingredients
100 grams cottage cheese (paneer)
¼ cup green peas (matar)
2 cups lotus seeds (makhana)
5 tsps ghee
1 medium onion, roughly chopped
1 large tomato, chopped
1 green chilli
1 inch ginger piece, roughly chopped
4-5 garlic cloves
Salt to taste
1 tsp cumin seeds
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
½ tsp garam masala powder
¼ tsp dried fenugreek leaves powder
2 tbsps fresh cream
1 tbsp honey
Fresh coriander sprig for garnish
Paranthe to serve
Onion wedges to serve
Green chillies to serve
Lemon wedges to serve
Method
1. Heat 1 tsp ghee in a non-stick pan, add lotus seeds and sauté on low heat for 5-6 minutes or till crisp. Transfer on to a plate and set aside.
2. Heat 2 tsps ghee in the same pan, add onion and sauté till golden brown. Add tomato, green chilli, ginger, garlic cloves and sauté well. Add salt and mix well. Cover and cook for 5-6 minutes and take the pan off the heat. Allow to cool slightly.
3. Transfer the mixture into a blender jar and add ¼ cup water and blend to a smooth paste.
4. Heat remaining ghee in the same pan, add cumin seeds and let them change colour. Add the prepared paste and mix well. Cover and cook for 5-6 minutes.
5. Add red chilli powder, coriander powder, cumin powder and turmeric powder and mix well. Cook for a few seconds.
6. Add ¾ cup water and mix, cook for a minute. Add green peas, cottage cheese and the roasted lotus seeds and mix well.
7. Sprinkle garam masala powder, dried fenugreek leaves powder and fresh cream and mix well. Add honey and mix, take the pan off the heat. Transfer into a serving bowl.
8. Garnish with coriander sprig and serve hot with paranthe, onion wedges, green chillies and lemon wedges.
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