Boil the milk and then switch off the flame. Add 1/4 cup water, slowly add lemon juice and keep stirring milk gently.

When milk curdles, drain the excess water by collecting it in a cheese cloth and wash it 2-3 times.

Add coriander, mint leaves, salt and chilies and mix well.

Put paneer under heavy stone for 1 hour and cut into cubes.

Soak 1 cup makhane, coconut powder, turmeric, red chilli, dry coriander powder and whole garam masala for 15 minutes and then grind it with mawa and curd.

Heat oil in a pan and add jeera and hing. When jeera crackles add garlic, ginger and green chilli paste. Saute for 2-3 minutes.

Add ground mixture and saute for 6-8 minutes or until masala separates oil. Add water to the curry. Stir well

Add remaining makhane and cook for 3-4 minutes. Add salt and masala paneer cubes and cook for 2-3 minutes.

Add garam masala powder and coriander leaves. Turn off the gas now.

Creamy and rich in taste 'Masala Paneer Makhana' is ready to be served!!!