PANEER AND MAKHANA CURRY

Paneer dishes are generally favorite of young and old.  This is one ingredient which can be cooked in varied ways to satisfy the taste buds.  I made paneer and Makhana(Fox Nut) curry.  Traditionally this curry is very rich and heavy but I have skipped heavy cream and milk to make it less sinful.  Best part is I have not compromised the taste of this dish.  I cooked this for a get together and guests complemented me for the authentic taste of this gourmet dish.

Paneer is a fresh cheese commonly used in the cuisine of South Asia, especially in India, Iran, Nepal, Bangladesh and Pakistan.  The word "paneer" is of Persian origin.  The origin of paneer is a debatable issue.

Vedic literature refers to a substance that is interpreted by some authors as a form of paneer.  Based on texts like Charaka  Samhita, BN Mathur wrote that the earliest evidence of milk being turned into paneer can be traced to 75-300 CE.  Another theory is Paneer was introduced to India by Afghan and Iranian travelers.

It is believed that Portuguese introduced the technique of breaking milk with lemon or vinegar to Bengal in the 17th century. That explains why paneer or Chhena sweets originated in Bengal.

No matter when and where did it originate, Paneer is the most popular ingredient in the dishes cooked in North India.  So much so most international fast food restaurants in India offer paneer.  McDonald, Pizza Hut, Subway, Domino's and even Taco Bell have paneer in some form in their menu.

So here is my version of Paneer Makhana curry.

Ingredients:

2 big onions chopped finely, 1" long piece of ginger grated, 5 cloves of garlic crushed, 250 grams of cheese(cut into small cubes and pan fried), 2 cups of Makhana (fox nut), 3 large tomatoes, 1/4 cup ketchup, 1 tbsp khuskhus(poppy seeds), 1/2 tsp turmeric, 1/4 tsp black pepper, 1/4 tsp red pepper, 1/2 tsp dried mint leaves, 1/2 cup cashew halves, 1 tsp coriander powder, 1 tsp Garam masala, salt to taste, 2 tbsp yogurt(Dahi), 1 1/2 tbsp cooking oil.

Method:

Heat oil in a pan and add onion, garlic and ginger till they turn light brown. 

Turn off the flame and let the mixture come to room temperature.

In another pan roast Makhanas without any oil till they turn crunchy.

Soak khuskhus in 1/4 cup of water. After an hour grind this into a paste.

In a food processor grind onion, ginger and garlic mix with tomatoes.

Put this paste back in the same pan and cook on medium flame for five minutes. Add turmeric and black pepper to this and cook another minute.

Now add  khuskhus paste and cook for another three minutes stirring continuously.

Add yogurt, salt, red pepper, coriander powder, roasted Makhana and add one and a half cup of water.

Simmer it till everything is well blended and Makhana turn soft.  Now add fried cheese cubes and let it simmer for a few minutes.

Add cashews and Garam masala and sprinkle mint powder..

Cook on slow flame, while covered, for another minute.

Turn off the flame.

Serve hot with Nan or parantha.