Food Voyager

Exec Chef Suresh Khanna Navratri dish – super Falahari Makhane Paneer Curry

What is your favourite dish to cook during Navratri? we asked and pronto! Exec Chef Suresh Khanna Fortune Landmark Hotel, Ahmedabad, Gujarat presented “Falahari Makhane Paneer Curry” which fits well in the upvas food list.

Exec Chef Suresh Khanna Fortune Landmark Hotel, Ahmedabad, Gujarat
Exec Chef Suresh Khanna Fortune Landmark Hotel, Ahmedabad, Gujarat

India’s top Chefs shared their Favourite Navratri special food to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during the ongoing Navratri festival coming up in mid-April 2021. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri vrat food but these meals are probably some of the most nutritious and diet-friendly vegetarian meals in the world.

Exec Chef Suresh Khanna, Fortune Landmark Hotel, Ahmedabad, Gujarat shares his Favourite dish to cook during Navratri along with the recipe which has all the ingredients to be found in the Navratri fasting foods list.

Happy Navratri! Happy Cooking!

Recipe – Falahari Makhane Paneer Curry

A favourite dish to cook during Navratri Falahari Makhane Paneer Curry by Exec Chef Suresh Khanna, Fortune Landmark Hotel, Ahmedabad, Gujarat
Falahari Makhane Paneer Curry for Navratri by Exec Chef Suresh Khanna, Fortune Landmark Hotel, Ahmedabad, Gujarat

Portions: 02

Preparation time: 1 hrs

Turmeric 2 1024x684 1 Exec Chef Suresh Khanna Navratri dish - super Falahari Makhane Paneer Curry
Turmeric

Ingredients

S.NO.INGREDIENTSQUANTITY
1Boiled potato120gms
2Fried makhana powder50gms
3Fasting salt (sendha salt)to taste
4Paneer grated100gms
5Green chilly fine chopped2no
6Broken cashew-nuts40gms
7Gheeto fry
8Blanched tomato puree150gms
9Cashewnut paste50gms
10Deggi chilli powder1/2 tsp
11Cumin powder1/3 tsp
12Fresh cream50gms
Falahari Makhane Paneer Curry ingredients
Makhana
Makhana

Method of preparation for dumpling:

  1. Boil potato, peel and grate in a bowl. Add fried makhana powder, fasting salt, grated paneer, fine chop green chilli, broken cashew-nuts.
  2. Mix well and knead soft dough, make kofta size dumplings and keep aside In a refrigerate for 15 minutes.
  3. The heat ghee in a kadhai and fry on medium heat till golden colour achieved and make sure dumplings cooked well.
  4. Take out fried dumplings in a platter lined with paper towel
Cashew nut
Cashew nut

Gravy preparation:

Take a kadhai, add ghee and heat on medium flame

Add deggi chilli powder and then add blanched and peeled tomato puree and cook for around 10 minutes

Then add boiled cashew nut paste and mix well cook for another 5 minutes

Then add fasting salt and cumin powder, stir regularly to avoid burning and cook till ghee leaves from the sides of the kadhai

Then finish the gravy with fresh cream and check the seasoning, adjust according to your taste

Take a pasta plate or any crockery which you would like to serve the dish and keep the fried dumplings in the plate

Pour the hot gravy on top of the dumplings

Serve hot with fasting bread of your own choice.

Read More: Food Voyager

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