This Navratri, elevate your festive menu with a dish that blends tradition with contemporary flair. Chef Supreet Ghai, Director Culinary, Ibis & Ibis Styles, reimagines vrat-friendly ingredients into a fine-dining
experience with this Makhania Paneer Makhana Tart. Combining the richness of makhania gravy with the light crunch of a makhana-based tart shell, this recipe offers both comfort and sophistication on a festive plate.
A modern Navratri dish that brings together vrat-friendly ingredients like makhana and paneer in a rich, buttery tomato base, served in a crisp makhana crust tart for an elegant, fine-dining presentation.
Ingredients
For the Makhana Tart Base
• 2 cups roasted makhana (fox nuts)
• 2 tbsp boiled potato (for binding)
• 1 tbsp arrowroot flour (singhara atta can be used)
• Sendha namak to taste
• 1 tsp ghee
For the Makhania Paneer Filling
• 200 gm paneer (cubed)
• 1 cup tomato puree
• 2 tbsp cashew paste
• 1 tbsp ginger-chilli paste
• 1 tbsp fresh cream
• 1 tbsp butter or ghee
• Sendha namak to taste
• 1 tsp sugar (optional)
• 1/2 tsp roasted jeera powder
For Garnish
• Makhana crumble
• Fresh coriander or microgreens
• Cream swirl
Method
Step 1: Prepare the Tart Base
• Grind the roasted makhana into a coarse powder
• Mix it with boiled potato, arrowroot flour, salt, and ghee
• Press the mixture evenly into tart moulds
• Bake at 180°C for 10–12 minutes or until crisp (alternatively, pan-toast if you don’t have an oven)
Step 2: Prepare the Makhania Gravy
• Heat ghee and butter, then add the ginger-chilli paste
• Add the tomato puree and cook until the fat separates
• Stir in the cashew paste, salt, roasted jeera powder, and a pinch of sugar
• Finish with cream and add the paneer cubes
• Let it simmer gently, keeping the texture rich and smooth
Step 3: Assemble the Tart
• Fill the tart shells with hot makhania paneer
• Garnish with makhana crumble, a cream swirl, and microgreens
