This Farali Paneer Makhana Curry is creamy, rich and luxurious. It's the kind of vrat-friendly curry that still feels like something special. Soft paneer, roasted makhana and peppers sit in a white cashew-seed gravy, with saffron, white pepper and ghee giving it that gentle shahi flavour without onion, garlic or tomato.
Recipe Summary: Farali Paneer Makhana Curry
- ✅ Recipe Name: Farali Paneer Makhana Curry
- 🕒 Ready In: Approx. 20 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 370 per serving
- 🥣 Main Ingredients: Paneer, makhana, peppers, cashew nuts, poppy seeds, ghee
- 📖 Dietary Info: Farali, no onion garlic, satvik, vegetarian
- ⭐ Why You'll Love It: It feels rich and special without being heavy. The paneer makes it satisfying, the makhana gives softness and texture, and the green pepper adds a savoury note that balances the mild, creamy sauce.
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Technique
Farali Paneer Makhana
Farali cooking can feel tricky because you are building flavour without many of the usual curry ingredients.
There is no onion, garlic or tomato base here. Instead, the sauce is made from cashews, white poppy seeds and melon seeds, which give the curry body, richness and a smooth white gravy.
If you like rich curries made without onion and garlic, you may also like my niramish paneer or paneer vegetable makhanwala, but this farali version is much milder and uses a white gravy instead.
The whole spices are bloomed in ghee first, so their flavour infuses the fat before the sauce goes in. This gives the curry more depth without needing a heavy masala.
I've also made some recipe improvements since first publishing this post in October 2016. I now also cook the paneer and peppers in ghee before adding them to the sauce. Before, we add them directly to the cooked gravy. This is important because the curry only simmers briefly at the end. If the paneer and peppers go in raw, they do not get enough time to soften or take on flavour.
I use the same idea in recipes like paneer tikka masala, where cooking the paneer before it goes into the sauce gives a better texture and flavour.
Paneer Makhana Ingredients
You’ll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first. They explain the small ingredient choices, swaps and texture cues I’ve learnt from making this recipe.
Paneer
Use the freshest paneer if possible. You can use shop-bought paneer or make homemade paneer if you want a softer, fresher texture.
I like to cook the paneer in ghee until it has a few small golden spots. You do not need to fry it until crisp. The aim is just to give it a little colour and stop it tasting raw in the finished curry.
Makhana
Makhana, also called fox nuts or lotus seeds, should be roasted until crisp before adding to the curry. This keeps them light and removes any raw taste. Add them near the end so they soften slightly in the sauce without collapsing completely.
If you have extra makhana, use it in makhana kheer for a sweet farali recipe.
Peppers
When we first published this recipe, we used only red bell pepper. Since, I've also been adding green bell pepper. Red pepper gives sweetness, while green pepper gives a more savoury flavour. That balance works really well in this mild, creamy white curry.
I cook the peppers in ghee with the paneer first so they soften before going into the sauce.
Cashew, poppy seed and melon seed paste
This is the base of the white gravy. Cashews give creaminess, white poppy seeds add body, and melon seeds help make the sauce rich without onion, garlic or tomato.
Blend the paste as smoothly as possible so the curry does not feel gritty.
Whole spices
Whole spices are important here because the sauce itself is mild. Blooming cardamom, cinnamon, cloves and bay leaf in ghee gives the curry a gentle warm flavour before the nut and seed paste goes in.
I like using homemade ghee here because it carries the flavour of the whole spices beautifully.
White pepper
White pepper suits this curry better than red chilli powder because it adds heat without changing the colour of the white gravy. It also keeps the flavour soft and warm rather than sharp.
For a stronger pepper-led paneer curry that is not farali, try my paneer kali mirch.
Saffron
Saffron makes this curry feel festive.
You only need a small pinch. Too much can overpower the mild sauce. It doesn't add a lot of flavour, so if you don't have it, simply skip it.
Rock salt
Use rock salt or sendha namak for farali days, if that is what your family uses.
Adjust for your family’s vrat rules
Some families avoid certain vegetables, spices or ingredients during fasting. Use this recipe as a guide and adjust it according to your own tradition.
Let's Make Farali Paneer Step By Step
- Soak the nuts and seeds: Soak the cashews, white poppy seeds and melon seeds in warm water until softened (I usually do 30 min). This helps them blend into a smooth paste, which is important for a creamy white gravy.
- Roast the makhana: Roast the makhana in ghee until light and crisp.
- Cook the paneer and peppers: Heat ghee in a pan, then add the red and green pepper. Cook until the peppers start to soften then add paneer and cook until the paneer has a few small golden spots.
- Bloom the whole spices: In the same pan, add a little more ghee if needed. Add the whole spices and let them sizzle gently so they flavour the ghee.
- Cook the nut and seed paste: Add the blended cashew, white poppy seed and melon seed paste. Stir continuously so it cooks evenly and does not catch.
- Add the milk and thicken the sauce: Gradually add the milk, stirring as you go, until the sauce becomes smooth and creamy. Cook until the white gravy thickens slightly and the ghee starts to separate at the edges.
- Add the paneer and peppers back: Add the cooked paneer and peppers back into the sauce with rock salt, white pepper, saffron and sugar. Simmer briefly so everything is coated and heated through.
- Finish with makhana: Add the roasted makhana near the end. Stir gently, then finish with fresh coriander.
What I Serve It With
I serve this curry on farali or vrat days with kuttu ki puri (with potato) or farali palak poori.
For a fuller farali meal, add moraiyo, farali kadhi with rajgira or farali muthiya.
For something sweet afterwards, try rajgira sheera or farali magas.
If you are not cooking for fasting days and want another rich white or creamy paneer curry, try shahi paneer, paneer pasanda or khoya kaju.
FAQs
Is makhana farali?
Makhana is commonly used in farali recipes and fasting dishes, but again, family rules can vary.
Can I make this without poppy seeds?
Yes. Use extra cashews and melon seeds if you cannot get white poppy seeds. The sauce will still be creamy.
Why do you cook the paneer and peppers first?
Because the curry only simmers briefly at the end. Cooking them first means the paneer and peppers are not raw when they go into the sauce.
Why use green pepper as well as red pepper?
Green pepper adds a savoury flavour, which balances the mild, creamy and slightly sweet white gravy.
Can I make this paneer makhana curry ahead?
You can make the sauce ahead, but add the roasted makhana near the end so it does not become too soft.
Can I make this when I am not fasting?
Yes. It is still a lovely mild paneer makhana curry that is elegant enough for special occasions. I've served it with poori and masala lachha paratha and it went down a treat!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Farali Paneer Makhana Curry
Ingredients
- 200 gram paneer cut into cubes
- 25 gram makhana
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 3 tablespoon ghee
- 5 pods green cardamom
- 5 cloves
- 1 bay leaf
- 1 cinnamon stick small piece
- 200 millilitres milk plus extra if needed
- salt to taste use farali salt or rock salt for fasting days
- ½ teaspoon white pepper powder
- 1 teaspoon sugar
- pinch saffron
- fresh coriander leaves to garnish
For the cashew, poppy seed and melon seed paste
- 2 tablespoon cashew nuts
- 1 tablespoon white poppy seeds
- 1 tablespoon melon seeds
Instructions
- Soak the 2 tablespoon cashew nuts, 1 tablespoon white poppy seeds and 1 tablespoon melon seeds in warm water for 15 minutes, then blend to a smooth paste.
- Dry roast 25 gram makhana in 1 tablespoon Ghee in a pan until light and crisp. Remove from the pan and set aside.
- Heat 1 tablespoon Ghee in the same pan. Add the 200 gram paneer, ½ red bell pepper and ½ green bell pepper. Cook until the peppers start to soften and the paneer has a few small golden spots. Remove from the pan and set aside.
- Add the remaining 1 tablespoon Ghee to the pan. Add 5 pods green cardamom, 5 cloves, 1 bay leaf, 1 cinnamon stick and let them sizzle gently until fragrant.
- Add the cashew, white poppy seed and melon seed paste. Cook on low to medium heat, stirring continuously, so the paste cooks evenly and does not catch.
- Gradually add 200 millilitres milk, stirring as you go, until the sauce becomes smooth and creamy. Cook until the gravy thickens slightly and the ghee starts to separate at the edges.
- Add the cooked paneer and peppers back into the pan. Add the farali salt to taste, ½ teaspoon white pepper powder, 1 teaspoon sugar and pinch saffron. Simmer briefly until everything is coated and heated through. Add a splash of milk if the gravy becomes too thick.
- Add the roasted makhana near the end. Stir gently, then finish with fresh coriander leaves.
Video
Notes
- Farali rules vary, so adjust the ingredients according to what your family eats during vrat.
- Roast the makhana before adding it to the curry so it tastes light and does not feel raw.
- Cook the paneer and peppers in ghee first. The curry only simmers briefly at the end, so this stops them going into the sauce raw.
- Small golden spots on the paneer are enough. Do not fry it until hard or chewy.
- Use both red and green pepper if possible. Green pepper adds a savoury flavour to the mild white gravy.
- Blend the cashew, white poppy seed and melon seed paste until smooth.
- Bloom the whole spices in ghee so they flavour the curry without onion, garlic or tomato.
- Add milk gradually and stir well so the sauce stays smooth.
- Cook the sauce until it thickens and the ghee starts to separate.
- Add the roasted makhana near the end so it softens slightly but does not collapse.
- Reheat gently with a splash of milk if the sauce thickens after chilling.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This is one of those dishes that always feels a bit indulgent without being complicated, perfect for festive fasting days when I want something extra nice on the table.
Priya Satheesh says
Though I had taste Makhana, I have never used in my kitchen. Your recipe looks so tempting and I think its time for me to try it out. Will try soon!
Shobha says
The farali makhana paneer kheer looks so delicious. I usually make only with makhanas. will try this one next time.
Priya Srinivasan - I Camp in My Kitchen says
Ohh that looks delicious jagruti! Can’t take my eyes of the clicks! Would love a big bowl for myself anytime!
Chitz says
Yummy they look.. Stunning pics dear 🙂