Jhol is a thin spice curry that can be enhanced with a variety of flavors. The simplest type of jhol is made with potatoes and it is served at some Hindu occasions and weddings. Our recipe however, yields a richer jhol that includes cottage cheese and makhana (foxnut). It’s easy to make and delicious enough to be served to friends and family.
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- 150 grams Cottage cheese (Paneer), cut into chunks
- 8 – 10 Makhane
- 1 large Potato, boiled and roughly cut
- 1 Bay Leaf
- ½ teaspoon Jeera (Cumin Seeds)
- Salt, to taste
- 1 large Green chili, finely chopped
- ½ teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- ½ teaspoon Kasuri Methi
- 1/3 teaspoon Turmeric Powder
- 1 tablespoon Cooking Oil + more for frying paneer
- 1 teaspoon Amchur (Dry Mango Powder)
- Water, as required
Procedure for making Paneer Makhane ka Jhol
- Put a frying pan over medium heat and pour oil into it.
- As soon as the oil heats up, lower the heat and deep fry the cottage cheese chunks to a nice brown color.
- Also deep fry the makhane in the same oil for a few seconds. When done, transfer both to a plate lined with paper towels to drain excess oil.
- In a small bowl pour some water and soak the fried paneer chunks in it. This will make them soft.
- Place a kadhai over medium heat and pour 1 tablespoon cooking oil in it.
- As soon as the oil heats up, throw in the cumin seeds and let them crackle.
- Also add the bay leaf. Gently stir and then add the dry spices.
- Stir and then add roughly cut potato pieces. Toss to coat.
- Add 2 – 3 cups of water and stir. Let the curry take a nice boil for a couple of minutes.
- Lower the heat and add the fried paneer and makhane.
- Sprinkle kasuri methi on top and give the jhol a final stir.
- Turn off the heat and transfer the jhol to a serving dish. Serve hot with poori or kachori.