| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 400 grams Paneer Cottage Cheese cut in cubes
- 2 Big Onions roughly chopped
- 4 cloves garlic
- 1/2 inch ginger
- 2-3 Big Tomatoes roughly chopped
- 8-9 Cashews
- 1 tsp Caraway seeds/ Shahi jeera
- 1 tbsp Roasted Poppy Seeds/ Khuskhus
- 2 cups Fox Nut / Makhana/ Phool Makhana
- 4-5 tbsp butter + 2 tbsp additional
- 1 inch Cinnamon Stick
- 2 Bay leaf / Tej patta
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- salt to taste
- 1 tbsp Freshly chopped coriander
- 2-3 tbsp fresh cream
Ingredients
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Instructions
- Heat 1 tbsp of butter in Multipot in Saute Mode and roast phool makhana/fox nuts until crisp. Remove and collect aside in a bowl.
- Add 2 tbsp of butter in the pot again and fry paneer cubes until golden. Collect them and keep aside in a separate bowl.
- In the remaining butter add shahi jeera, cinnamon stick and wait for 2 seconds till the crackle. Now add in cashews and fry until golden.
- Add garlic cloves and ginger and saute for a minute. Now add chopped onions and saute till they sweat.
- Now add roughly chopped tomatoes and cook till they soften and turn mushy in texture. Turn off the multipot and let the onion mix rest till it cools down completely. Meanwhile soak roasted khuskhus in half a cup of water and keep aside.
- Once the onion tomato mix is completely cool, collect the mix in a grinder jar, add soaked khuskhus along with its water and grind all together to make a smooth paste. You can add little water if the paste it too thick. (make sure it should not be too thin and runny).
- Now add 2 tbsp of butter again in the multi pot and set into saute mode to heat. Once the butter heats up, add bay leaf and wait for 5-6 seconds so that the flavor of the bay leaf infuses in butter. Now add turmeric powder, red chili powder, Kashmiri red chili powder for color, coriander powder and saute for 30 seconds.
- Now pour in the the onion tomato paste in the pot and mix well. Cook for 2-3 mins by stirring in regular intervals.
- Saute the mix until butter starts leaving sides. Season with salt and mix well.
- Now add fried paneer pieces along with roasted phool makhana into the curry and give a nice stir again. You can add some more water now because lately the makhana will soak the curry and make it thick, so adjust the consistency accordingly.
- Add some garam masala powder on top and let the curry come to a boil. Now close the multipot lid and adjust the setting to slow cooker, seal vent and set time for 2-3 mins only.
- Now release pressure and open lid carefully. Add in around 2-3 tbsp of fresh cream in the curry and gently mix it all.
- Transfer the Paneer Makhana Curry in a serving bowl and garnish with some fresh chopped coriander and a swirl of fresh cream.
Recipe Notes
For Vegan Recipe :
- Replace Paneer/Cottage Cheese with Tofu.
- Skip adding cream.
- You can add coconut cream if you like that coconut flavor.
- You can replace normal milk cream with Cashew or Almond cream as well.
- You can add some crushed dry fenugreek/ kasuri methi on top of the curry to get that rustic flavor.
If you like this easy Paneer Makhana Curry in Multipot then try making at home and do share your feedback with me in comments below.
Happy Cooking !
Love : Shaheen 🙂
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