Name: Vrat Wala Paneer (Paneer Makhana Gravy)
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, cut into cubes; ½ cup Fox Nuts, dry roasted until crisp; 6 Cashews, soaked in warm water; ¼ cup Indian-Style Yogurt, fresh, well whisked; 1 Green Chili Pepper, crushed or finely chopped; ½ tsp Ginger, grated; ½ tsp Cumin Seeds; ¼ tsp Ground Black Pepper, freshly crushed; ⅛ tsp Ground Cardamom, elaichi; ½ tsp Rock Salt, sendha namak, to taste; 1 tbsp Ghee; 1 tbsp Coriander Leaves, chopped

45 mintotal

30 min hands-on15 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a fast blender, combine the soaked cashews, the well-whisked curd and a splash of water. Blend to a very smooth, rich paste with no grit in it.
Elevate the ghee to a functional medium-low temperature within a heavy kadhai.
Add the cumin seeds to the hot fat and give them time to crackle and release their earthy notes.
Stir in the crushed chillies and grated ginger. Sauté for 30 seconds until their aroma passes into the fat.
30 sec
Retard the heat to absolute minimum. Stream the cashew-curd emulsion into the pan while exercising a continuous, aggressive whisking motion to completely bypass any curdling risks.
Allow the gravy to cook and reduce. It signals readiness when it adopts a slightly thickened structure and clear ghee begins weeping from the perimeter (approximately 5-7 minutes).
5–7 min
Integrate the rock salt (sendha namak), freshly cracked black pepper, and cardamom powder seamlessly into the sauce.
Introduce a measured volume of water to achieve the desired pouring consistency, then coax the gravy back to a gentle simmer.
Add the paneer cubes and the roasted makhana. Simmer gently for 3-4 minutes so they take up the rich flavours.
3–4 min
Sever the thermal connection, crown with fresh coriander, and mandate immediate service.

How to tell it's done

A rich, creamy, and velvety white gravy with soft paneer and spongy makhana bites.

Getting it right

Tip

Adding roasted makhana just before serving ensures they soak up the delicious white gravy while retaining a slight crunch.

What to serve it with

Serve with Kuttu Ka Paratha, Rajgira Puri, or Sama Rice.

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