Restaurant Style Chilli Makhana Paneer Recipe
45 minutes
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About Restaurant Style Chilli Makhana Paneer Recipe
Indulge in the irresistible flavors of Restaurant Style Chilli Makhana Paneer, a delightful vegetarian curry brimming with tender paneer, crunchy lotus seeds (makhane), and vibrant bell peppers. This easy-to-make recipe boasts a rich, creamy sauce, enhanced by the nutty richness of cashews and the wholesome goodness of milk, creating a truly satisfying culinary experience.
This healthy and flavorful curry offers a unique twist on traditional Indian cuisine, perfectly balancing textures and tastes. It's a versatile dish ideal for a quick weeknight dinner or a special occasion, equally delicious served with fluffy naan or soft roti.
Prepare to impress your family and friends with this restaurant-quality dish, made effortlessly in the comfort of your own home. The combination of spices and creamy texture makes it an unforgettable culinary journey.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Paneer and Vegetables
- 250 gm Cottage Cheese indian cottage cheese, cubed
- 100 gm Lotus Seeds makhana, roasted and lightly crushed
- 1 Bell Peppers capsicum, chopped, medium-sized
For the Spice Paste
For the Curry
- 150 ml Milk whole milk preferred
- 1 tsp Coriander Powder dhania
- 1 tsp Kashmiri Chili Powder for color and mild heat
- 1 tsp Degi Mirch degi mirchi, for deeper flavor (optional)
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Garam Masala
- 2.5 tbsp Butter or ghee (clarified butter), unsalted
- 1.5 tsp Salt or to taste
Instructions
Prepare the Ingredients
- Soak the lotus seeds (makhane) in the milk for at least 30 minutes. Meanwhile, cube the paneer and chop the bell pepper.
Make the Spice Pastes
- Blend the soaked cashews, onions, ginger, and garlic into a smooth paste using a blender or food processor. Separately, blend the tomatoes and green chilies into a coarse paste.
Cook the Lotus Seeds
- Lightly crush the soaked lotus seeds after draining excess milk.
Sauté the Onion and Cashew Paste
- Heat the butter or ghee in a large pan or kadhai over medium heat. Add the onion and cashew paste and sauté until lightly browned, about 5-7 minutes, stirring frequently.
Add the Tomato Paste and Spices
- Stir in the tomato and green chili paste. Continue to sauté until the oil starts to separate from the masala (spice mixture), about 5 minutes. Now add the coriander powder, Kashmiri chili powder, degi mirch (if using), turmeric powder, garam masala, and salt. Sauté for another minute until fragrant.
Incorporate the Lotus Seeds and Paneer
- Add the crushed lotus seeds to the pan and sauté for 2-3 minutes, ensuring everything is well combined. Stir in the paneer and bell pepper. Add 1/2 cup of water or more milk if needed to adjust the consistency.
Simmer and Finish
- Reduce the heat to low, cover the pan, and simmer for 5-6 minutes, or until the sauce has thickened and become creamy. The paneer should be heated through and the vegetables tender.
Garnish and Serve
- Remove from heat and garnish with chopped fresh coriander leaves and whole cashews. Serve hot with naan or roti.
Recipe Notes
Expert Tips for Restaurant-Style Chilli Makhana Paneer
- For extra creaminess, you can add a tablespoon of heavy cream or coconut cream at the end.
- Adjust the amount of green chilies according to your spice preference. Start with less and add more if needed.
- Roasting the lotus seeds before soaking enhances their flavor and crunch.
- If you don't have degi mirch, you can substitute with a pinch of cayenne pepper or another chili powder for a similar flavor profile.
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Recipe Nutrition
Calories: 793kcalCarbohydrates: 44gProtein: 30gFat: 60gPolyunsaturated Fat: 18gMonounsaturated Fat: 36gCholesterol: 3mgSodium: 5130mgFiber: 5gSugar: 15g
Vimmi Bhatia
Articles: 12
7 Comments
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This looks so appetizing! Thank you.
Absolutely fantastic! Thanks for the recipe.
This looks so inviting! Thank you.
Great recipe! I’m eager to try it.
Thnx dear
So tempting recipe
Easy to make and delicious