Paneer Makhana Curry Recipe

Paneer Makhana Curry is a rich and creamy curry made with paneer and lotus seeds (makhana), providing a satisfying meal during Ekadashi. For the Hare Krishna community, Paneer Makhana Curry is more than just a dish—it is a sacred offering prepared with love and devotion. This recipe aligns with dietary principles that exclude grains, onions, and garlic, making it suitable for prasadam (sanctified food offered to Krishna).

Paneer Makhana Curry Recipe offered to Krishna in a black bowl, garnished with fresh coriander leaves.
Paneer Makhana Curry served in a bowl, garnished with fresh coriander, ready to offer to Krishna.

This post explores the significance, ingredients, preparation, and spiritual essence of Hare Krishna Paneer Makhana Curry.

The Essence of Hare Krishna Paneer Makhana Curry

Hare Krishna Paneer Makhana Curry is a luxurious and hearty dish that combines paneer with makhana in a rich, creamy sauce. It is perfect for Ekadashi fasting, special occasions, or as a wholesome meal at home. This recipe uses rock salt (sendha namak) and cumin seeds, ensuring Hare Krishna purity standards.

Ingredients and Their Spiritual Significance

Each ingredient in Hare Krishna Paneer Makhana Curry is chosen not only for its flavor but also for its health benefits and spiritual symbolism:

  • Paneer: Represents the nurturing and sustaining energy of Krishna.
  • Makhana (Lotus Seeds): Symbolizes purity and spiritual growth, making it ideal for fasting.
  • Tomatoes: Represents freshness and vitality, symbolizing the energy of Krishna.
  • Cumin Seeds: Known for their digestive properties, they symbolize the activation of spiritual energy.
  • Rock Salt (Sendha Namak): Essential for flavor, symbolizing preservation and purity in spiritual practice.
  • Ghee: Adds richness and flavor, symbolizing the richness of Krishna’s blessings.

How to Make Paneer Makhana Curry

Now that you know the significance of the ingredients, you’re ready to make this rich and creamy curry.

Ingredients

  • 200 grams paneer, cubed
  • 1 cup makhana (lotus seeds)
  • 3 medium tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional)
  • 1/2 teaspoon garam masala
  • Rock salt (sendha namak) to taste
  • 1/2 cup fresh cream
  • 3 tablespoons ghee
  • Fresh coriander leaves for garnish (optional)

Instructions

  1. Roast Makhana: In a pan, heat 1 tablespoon of ghee over medium heat. Add makhana and roast until they are crispy. Remove and set aside.
  2. Cook Paneer: In the same pan, add another tablespoon of ghee and lightly fry the paneer cubes until golden. Remove and set aside.
  3. Prepare Gravy: Add the remaining ghee to the pan. Add cumin seeds and let them crackle. Add tomato puree, turmeric powder, red chili powder, and rock salt. Cook until the ghee separates from the tomatoes.
  4. Add Makhana and Paneer: Add the roasted makhana and fried paneer to the gravy. Mix well.
  5. Finish with Cream: Stir in the fresh cream and garam masala. Simmer for a few minutes until the curry is well combined and creamy.
  6. Garnish and Serve: Garnish with fresh coriander leaves if desired. Serve hot with puris or rotis.

The Spiritual Practice of Making Paneer Makhana Curry

For the Hare Krishna community, the act of cooking and preparing food is deeply spiritual. Every ingredient is treated with respect and reverence, and the food is prepared with the intention of offering it to Krishna. The use of simple, pure ingredients in Paneer Makhana Curry ensures that it is suitable for offering as prasadam.

When preparing Paneer Makhana Curry, devotees often chant the Hare Krishna mantra or other devotional prayers. This practice helps in focusing the mind on Krishna and ensures that the food being prepared is imbued with spiritual vibrations. The resulting Paneer Makhana Curry, when added to prasadam, enhances not only the taste but also the spiritual potency of the offering.

Last Bite

Hare Krishna Paneer Makhana Curry is a luxurious and flavorful dish that holds a special place in Hare Krishna cuisine, especially during fasting periods like Ekadashi. Its unique combination of ingredients makes it a satisfying and nourishing meal. For the Hare Krishna community, Paneer Makhana Curry is more than just a dish—it is a way to express devotion and love for Krishna through food. By preparing and using Paneer Makhana Curry with mindfulness and devotion, devotees can transform ordinary meals into sanctified offerings that nourish both the body and the soul.

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Paneer Makhana Curry Recipe

Hare Krishna Paneer Makhana Curry is a rich and creamy curry perfect for Ekadashi. This easy-to-make curry combines paneer with roasted makhana in a luxurious sauce, creating a hearty and satisfying dish.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Ekadasi
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 200 grams paneer, cubed
  • 1 cup makhana (lotus seeds)
  • 3 medium tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional)
  • 1/2 teaspoon garam masala
  • Rock salt (sendha namak) to taste
  • 1/2 cup fresh cream
  • 3 tablespoons ghee
  • Fresh coriander leaves for garnish (optional)

Instructions

  1. Roast Makhana: In a pan, heat 1 tablespoon of ghee over medium heat. Add makhana and roast until they are crispy. Remove and set aside.
  2. Cook Paneer: In the same pan, add another tablespoon of ghee and lightly fry the paneer cubes until golden. Remove and set aside.
  3. Prepare Gravy: Add the remaining ghee to the pan. Add cumin seeds and let them crackle. Add tomato puree, turmeric powder, red chili powder, and rock salt. Cook until the ghee separates from the tomatoes.
  4. Add Makhana and Paneer: Add the roasted makhana and fried paneer to the gravy. Mix well.
  5. Finish with Cream: Stir in the fresh cream and garam masala. Simmer for a few minutes until the curry is well combined and creamy.
  6. Garnish and Serve: Garnish with fresh coriander leaves if desired. Serve hot with puris or rotis.

Notes

  • Makhana Preparation: Ensure the makhana is well roasted for a crisp texture. You can break one in half to check if it’s crispy inside.
  • Creamy Texture: For a richer texture, you can add more cream or use a mix of cream and milk.
  • Paneer Softness: If you prefer softer paneer, soak the fried paneer cubes in warm water for a few minutes before adding them to the curry.
  • Serving Suggestion: This curry pairs beautifully with Ekadashi-friendly puris or steamed vegetables for a complete meal.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 4g
  • Sodium: 150g
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 50mg

Hare Krishna Maha Mantra