The rich combination of lotus seeds and paneer makes it a luxurious and protein-packed main course. Enjoy the Royal Lotus Paneer Delight as a delightful centerpiece to your vegetarian feast.
Royal Lotus Paneer Delight is a no-onion and no-garlic recipe, perfect for those special days when we abstain from consuming onion, garlic, and meat. It pairs well with simple and humble chapati, making it a delightful and wholesome option for those occasions. Additionally, it serves as a good way to incorporate a vegetarian protein source into our meal.
How to make Royal Lotus Paneer Delight :
Start by making the masala from tomatoes, along with the other ingredients mentioned in the recipe. In a pot, begin by preparing the simple tempering and strain the masala into the oil. Cook for a few minutes and then add the roasted makhana and paneer to the paneer delight. If adding peas or corn, mix them in with the paneer and give it a nice stir. Bring it to a boil, and just before switching off the flame, add in the cream.
Serving suggestion for Royal Lotus Paneer Delight :
Pair this delectable “Royal Lotus Paneer Delight” with freshly made naan or steamed basmati rice for a regal dining experience. Garnish with a sprinkle of fresh coriander leaves for added freshness.
Royal Lotus Paneer Delight
Ingredients
For Masala
- Oil
- 1/2 tsp shahi jeera
- 1/2 tsp cumin seeds
- 3 cloves
- 5 black peppercorns
- 1/2 inch cinnamon stick
- 1 cardamom
- 4 tbsp cashew nuts
- Salt to taste
- 4-5 tomatoes
For Royal Lotus paneer delight :
- 1 cup makhana/foxnuts
- 2 tsp ghee
- 1 tsp grated ginger
- 1 tsp red chilli powder
- Ground Masala from the above ingredients
- 1 tsp coriander and cumin powder
- 1 tsp kitchen king masala
- 1 tsp kasuri methi
- 200 g paneer
- Water as required to thin out the gravy
- 1 tbsp jaggery or to taste
- 3 tbsp fresh cream
- Coriander leaves to garnish
Instructions
- In a pan, heat oil and add shahi jeera, cumin seeds, cloves, black peppercorns, cinnamon stick, cardamom, and cashew nuts. Sauté for 1 to 2 minutes.
- Add tomatoes, salt, and cook until they are soft. Add some water and allow it to cook for some time. Allow the mixture to cool and then blend it into a smooth paste.
- For the sabzi, heat ghee in a pan and add grated ginger. Sauté for a minute.
- Add red chilli powder, strain the ground masala (from step 2), and add it to the Sabzi, bringing it to a boil. Add the coriander and cumin powder, kitchen king masala, and kasuri methi. Cook for a few minutes.
- Dry roast the makhana and add it to the gravy, followed by cubed bite-size paneer. Mix well.
- Pour water to achieve the desired consistency of the gravy. Add jaggery and let it simmer.
- Stir in fresh cream and garnish with coriander leaves.
- Your Makhana Paneer Sabzi is ready to be served with rice or Indian bread!
Notes
Additionally, Peas, Corn, and carrots can be added to this Royal lotus paneer delight.
