Makhana Paneer Recipe – Creamy Indian Lotus Seed & Paneer Curry

Last Updated on 3 months by Neha Deshmukh

Makhana Paneer Recipe – Creamy Indian Lotus Seed & Paneer Curry

Introduction

Okay, let’s be real – sometimes you just need a curry that feels like a warm hug. This Makhana Paneer is exactly that! It’s creamy, subtly sweet, and packed with flavour. I first stumbled upon this recipe while looking for ways to incorporate more phool makhana into our diet, and it quickly became a family favourite. It’s a little different from your usual paneer butter masala, but trust me, you’ll be hooked. It’s perfect for a cozy weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Makhana Paneer isn’t just delicious; it’s also a bit special. The lotus seeds (makhana) add a lovely, slightly crunchy texture, and they’re incredibly good for you! Plus, the cashew-based gravy is unbelievably rich and smooth. It’s a comforting dish that’s surprisingly easy to make, and it’s guaranteed to impress.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 0.5 cup Phool makhana/Lotus seeds
• 50 gms Paneer
• 2 tbsp Cooking oil
• 2 tsp Ghee
• 1 no Cardamom
• 4 nos Ripe tomatoes
• 2 nos Big onions
• 1 no Green chili
• 0.5 tsp Ginger garlic paste
• 0.125 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Dhania powder
• 0.5 tsp Garam masala powder
• 0.5 tsp Sugar
• 6 nos Cashew nuts
• 2 tbsp Fresh cream
• 0.25 tsp Kasoori methi
• 0.25 cup Boiled milk

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Phool Makhana (Lotus Seeds): Benefits & Uses – These little seeds are a powerhouse of goodness! They’re low in calories, rich in protein, and a good source of antioxidants. You can find them at most Indian grocery stores or online.
• Paneer: Choosing the Right Type – I prefer using fresh, soft paneer for this recipe. If you’re using store-bought, soaking it in hot water for 10-15 minutes will soften it up beautifully.
• Ghee: The Importance of Quality – Ghee adds a wonderful aroma and flavour. Using good quality ghee really elevates the dish.
• Spice Blend: Regional Variations & Aroma – Feel free to adjust the spice levels to your liking! A pinch of asafoetida (hing) can also add a lovely depth of flavour.
• Cashew Nuts: For Richness & Texture – Soaking the cashews in warm water for about 30 minutes before grinding will help create a super smooth paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the makhana. Heat ghee in a pan and roast the phool makhana for 3-4 minutes until lightly crisp. Set aside. Simultaneously, gently soak the paneer in hot water to soften it.
2. Now, for the base of our curry. Heat oil in a pan and sauté the onions, ginger-garlic paste, and green chili until the onions turn golden brown. Add the chopped tomatoes and cook until they become mushy.
3. Time for the spices! Add turmeric powder, red chili powder, dhania powder, and garam masala powder. Sauté for another minute until fragrant.
4. Add the cashew nuts and sauté for a minute. Then, transfer everything to a blender and grind into a smooth paste.
5. Heat a little more oil in the pan and cook the cashew paste until it becomes aromatic. Add water and simmer for 5-7 minutes, stirring occasionally.
6. Gently add the roasted makhana, softened paneer, boiled milk, and sugar to the gravy. Mix well and simmer for another 2-3 minutes.
7. Finally, finish with a swirl of fresh cream and a sprinkle of kasoori methi.

Expert Tips

• Don’t overcook the paneer, or it will become rubbery.
• Adjust the amount of green chili to control the spice level.
• For a richer flavour, add a tablespoon of yogurt along with the cashew paste.

Variations

• Vegan Makhana Paneer: Swap the paneer for tofu and the cream for coconut cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the amount of red chili powder to adjust the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations (Navratri, Diwali): This curry is perfect for festive occasions! You can serve it with sabudana roti during Navratri or with poori during Diwali.

Serving Suggestions

This Makhana Paneer is best served hot with roti, naan, or paratha. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Phool Makhana and is it healthy? Phool makhana, or lotus seeds, are a nutritious snack and ingredient. They’re low in calories, high in protein, and packed with antioxidants.
• Can I use store-bought cashew paste instead of making my own? Yes, you can! But homemade cashew paste will always have a fresher, more vibrant flavour.
• How can I adjust the sweetness level in this curry? Start with 0.5 tsp of sugar and add more to taste. You can also use a natural sweetener like honey or maple syrup.
• What is the best type of roti to serve with Makhana Paneer? Whole wheat roti or butter naan are both excellent choices.
• Can this curry be made ahead of time? Yes, you can make the gravy ahead of time and store it in the refrigerator. Add the paneer and makhana just before serving.