Paneer Kali Mirch In Makhana Gravy

Paneer Kali Mirch In Makhana Gravy (Cottage Cheese Cooked in Fox nut Gravy with Pepper) is a fragrant peppery curry dish made with paneer. This recipe is quite unique as the gravy is made rich and creamy with yogurt and makhana instead of cashew paste and cream. Also the use of oil / ghee is minimal in this recipe.

Makhana (Lotus seed) is a wonder food. It is high in fiber and low in calories, it enables weight loss. It contains an anti-aging enzyme, which is said to help repair damaged proteins. It is easily digested. Makhana seeds can be eaten raw, roasted or ground. The puffed seeds are also used in kheer, puddings and dry roasted snacks. It is a popular fasting food in north India.

Now coming back to this recipe, this dish is very healthy and nutritious- A perfect combination of great food. The heat of pepper is well balanced by cooling mint leaves. Fresh organic leaves, grown in my Balcony  Kitchen Garden and harvested just minutes before cooking.  This dish can be made Satvik by omitting onion and garlic without compromising on the taste.

This recipe is a must try. Pair it with our Methi ki Missi Poori, Garlic Naan or Roomali Roti.

Yield: 2 to 3 serving
Prep time: 15 minutes
Total time: 30 minutes

Ingredients for Paneer Kali Mirch In Makhana Gravy

250 grams paneer cut into triangular pieces (cottage cheese)
1 cup makhana
½ cup yogurt
1 onion sliced
1 tablespoon garlic
1 tablespoon ginger
1 green chilli (optional)
2 laung (cloves)
2 elaichi (cardamom)
1 piece javitri (mace)
2 bay leaves
1 tablespoon sabut dhania (coriander seeds)
1 teaspoon kali mirch (pepper corns)
1 tablespoon mint leaves
½ teaspoon sugar (optional)
Salt to taste
2 teaspoon oil
1 tablespoon ghee/ oil

Directions for Paneer Kali Mirch In Makhana Gravy

• Dry roast the makhana on low heat till crisp. Cool and grind to a fine powder.
• Mix with yogurt and set aside.
• Dry roast kali mirch, cool and pound to a coarse powder, set aside.
• Dry roast laung, elaichi, Javitri and dhania for 1 minute and set aside.
• Heat oil in a good nonstick pan; and fry the paneer lightly on both the sides, keep aside.
• In the same pan the ginger, garlic, onion, green chilli and saute till translucent. Switch off the heat and let it cool.
• Now transfer the onion mixture and the dry spice mix into a blender and grind to a fine paste by add very little water if required.
• Heat ghee in a pan; add bay leaves, onion paste and saute on low heat for 4 to 5 minutes.
• Add the yogurt and makhana mix and saute for 2 to 3 minutes.
• Now add the salt, sugar and half the pounded pepper, mix well.
• Stir in ½ cup water and bring to boil.
• Add the paneer and half of mint leaves; simmer on low heat for 3 to 4 minutes.
• Adjust the seasoning and check the taste of pepper. You can add the rest of it if you like it peppery.
• Serve garnished with mint leaves and pepper.

Notes

• Do not replace mint with coriander leaves as mint enhances the taste of this dish and neutralises the heat of pepper.
• You can make the gravy without onion and garlic. It is equally tasty. Proceed the same way. You can increase the quantity of makhana and yogurt.