Lajwab Paneer Makhani

Ingredients :
2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 inch long piece Ginger (Adrak)
4-5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red chilli Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashew nut (Kaju)
1/2 tsp Garam Masala
1 tbsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tbsp Clarified Butter (Ghee)
Method of Preparation :
Heat clarified butter in a pan.
Fry makhana in the ghee.
Cut cottage cheese in small pieces.
Mince onion, tomato, garlic, ginger.
Cut cashew nut in small pieces.
Soak poppy seeds in 1/4 cup of water.
After 1 hour grind the soaked poppy seeds to a fine paste.
Chop coriander leaves very finely.
Heat clarified butter in a pan.
Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.
Add poppy seeds and fry for 2 minutes and then turn off the gas.
To this mixture add makhana, cottage cheese, cream ,salt, red chili pepper, turmeric, and dried pudina leaves.
Keep this mixture aside for half an hour.
After half an hour put the pan on the flame and add milk.
When it comes to a boil add 3 cups of water. Simmer it till the makahana are completely done and soft.
Then add cashew nuts and garam masala.

Serves : 4-5

Preparation Time : 40 mins