I have recently started using makhana at home, and everyone in my family loves it. It is loaded with nutrients and a good source of protein, calcium, and iron. It is also good for weight loss. In India, Makhana is generally served during Hindu fasting as it contains all the required nutrients during fasting. The first time I tasted this Phool Makhana Paneer Kaju Curry was at my friend’s place during the auspicious occasion of Navratri, and due to festivities, there was no onion or garlic added to it. In spite of it, tasted so delicious. So I followed the same recipe with the addition of onion and garlic tasted even more fabulous. Paneer is a great source of protein and goes very well with this Matar Makhana curry. You can also replace paneer with potato, mushrooms, or tofu if you are a vegan, or simply skip paneer in this makhane ki sabji. Here Paneer is Cottage Cheese, Matar is green peas and Makhana is foxnuts (also known as puffed lotus seeds). This Paneer Makhana sabzi recipe is also called Paneer Matar Makhana, Paneer Phool Makhane ki sabzi, Paneer Makhana Kaju curry recipe.
How to Make Makhana Matar Paneer Curry
In a kadai/pan, heat 1 tablespoon of ghee or oil, and add the cashews. Roast them till golden brown. Transfer to a plate and set aside. In the same pan, add makhana and roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesn’t burn. Once done, transfer onto a plate and set them aside. Heat 2 tablespoons of oil in the same pan, add onion and saute until golden brown. Then add ginger, garlic, green chili, tomatoes, and saute till the tomatoes are soft and mushy. Turn off the flame and allow it to cool slightly. Transfer the mixture into a blender jar along with ¼ cup of water. Blend to a smooth puree. Heat the remaining 1 tablespoon of ghee in the same pan, add cumin seeds let them sizzle. Add red chili powder, mix well and saute for a few seconds on medium-low flame. Adding Kashmiri red chili powder at this stage gives a nice color to the dish. Add the prepared onion tomato puree and mix well. Cover and cook for 3-4 minutes until the oil/ghee separates from the mixture. Add turmeric powder, coriander powder, and salt. Mix well and saute for another minute. Add paneer (cottage cheese), roasted makhanas, roasted cashews, green peas, 1 cup of water, stir well and simmer the curry over low heat for 5 – 6 minutes. Lastly, sprinkle garam masala powder, Kasuri methi (dried fenugreek leaves), and fresh cream and mix well. Turn off the gas. Garnish with coriander, squeeze some lime juice, and serve hot with poori, parathas, or jeera rice.
Variations
You can also add khoya/mawa and cream to give a rich texture and taste to make the Khoya Matar Makhana recipe. You can also skip paneer and replace it with mushrooms or aloo (baby potato) in this makhana ki sabji recipe. Adding sugar or honey balances the flavors, so you can add ½ teaspoon of sugar or 1 teaspoon of honey in the end.
If you love Phool Makhana’s, check out my 12+ Makhana Recipes collection. It also pairs well with plain basmati rice, jeera rice, and ghee rice.
More Indian Paneer Recipes
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