Makhana Paneer Curry (Rich Gravy Style)

Serves: 4–6 people

Ingredients

• Onions – 2, finely chopped
• Tomatoes – 3, finely chopped
• Ginger – 1 inch (paste)
• Garlic – 4 cloves (paste)
• Green peas – 1 cup
• Makhana (fox nuts) – ½ cup
• Khoya – ½ cup
• Green cardamoms – 3
• Kitchen King masala – 2 tsp
• Degi mirch powder – to taste
• Salt – to taste
• Almonds – 10 (soaked and peeled)
• Cashews – 5
• Tomato sauce – 1 tbsp
• Ghee – 2 tbsp
• Water – as required

Method

1. Heat ghee in a pan and fry makhana until light golden and crisp. Remove and set aside.
2. In the same ghee, fry chopped onions until light pink.
3. Add ginger paste and garlic paste. Sauté for 2–3 minutes until raw smell disappears.
4. Add Kitchen King masala, Degi mirch, salt, and chopped tomatoes. Cook until tomatoes soften and oil separates.
5. Add green peas and a little water. Cover and cook on low flame until peas are tender.
6. Add khoya, almonds, cashews, and fried makhana. Mix well and cook for 3–4 minutes.
7. Add tomato sauce and mix properly.
8. Simmer for 1–2 minutes and turn off the heat.

Serving Suggestions

• Serve hot with naan, paratha, roti, or jeera rice.
• Garnish with chopped dry fruits or fresh cream.
• Best served as a rich main course dish.

Tips

• Fry makhana (fox nuts) on low flame for maximum crispiness.
• Do not overcook khoya to maintain gravy texture.
• Soaked almonds improve richness and smoothness.
• Adjust spices according to taste.
• Add fresh cream for extra richness if desired.