Phalahari paneer makhana (fox nut) korma

• Servings: 2-3
• Makhana roasting time: 3-4 minutes.
• Preparation time: 3 minutes.
• Frying time: 5 minutes.
• Cooking time: 6 minutes.
• Total time: 18 minutes.

‘Kathyayini’ is the sixth form of Navdurga, the adolescent virgin goddess ‘Devi kanya kumari is said to be the avatar of katyayini.

As usual the phalahari journey will continue, I could still feel the aroma of deliciously “Paneer Makhane (fox nut) Korma” from ‘Phalahari Thali day 6‘.

“Phalahari paneer makhana (fox nut) korma” is a rich and flavorful vrat-friendly curry, specially prepared during fasting days like Navratri or Ekadashi. Made with soft paneer cubes and crunchy makhana (fox nuts) simmered in a mildly spiced gravy.

This dish brings together both taste and nutrition. Since it avoids onion, garlic, and regular grains, it perfectly suits fasting rules while still offering a wholesome and satisfying meal. Paneer provides protein and energy, while makhana adds lightness and a unique texture. This korma pairs beautifully with Singhare ki Poori, Kuttu ki Paratha, or simple Vrat Rice, making it a star dish of the phalahari thali.

Ingredients:

• Paneer (Cottage cheese): 50-70 gm
• Makhane: 50 gm
• Cashew nut: 10-12 no.
• Ginger: ½ teaspoon (paste)
• Black pepper: 8-10 no.
• Green cardamom: 2 no.
• Tomato: 1 no. (Medium)
• Fresh coriander leaf: 2 tablespoon
• Roasted cumin powder: 1 teaspoon
• Green chilli: 2 no.
• Coriander leaves: 1 tablespoon
• Sendha namak (rock salt): ½ teaspoon (as per taste)
• Ghee (clarified butter): 2 tablespoon

Preparation:

1. Cut the paneer into 1 inch length and half inch wide pieces, keep aside.
2. Roughly grind or chop ginger and green chilli, keep aside.
3. Grate tomato, keep aside.

Method:

1. Take a fry pan/cooker. Put one table spoon of ghee in it. Add Makhane keep stirring and fry on lower flame for about 3-4 minutes or till light brown in colour.(you may roast without ghee)take out and Keep aside.
2. Put remains ghee in it. Add black pepper, cashew nut and green cardamom, Sputter it for few seconds, add ginger paste, green chilli and tomato paste and fry it in medium flame (about 4-5 minutes), fry it till ghee separates from masala.
3. Add salt, a cup of water. Boil  it add fried Makhane and paneer, close the pressure cooker bring it to full cooking pressure, bring it on low flame for couple of minutes, put off the flame.
4. Then add coriander leaves and cumin powder, transfer into serving bowl again boil, decorate with chopped coriander leaf.
5. Serve hot with buck wheat paratha and kiwi lassi.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Phalahari paneer makhana (fox nut) korma by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.