Khoya Paneer Recipe
Ingredients
| Dried milk | 150 Gram | |
| Paneer | 250 Gram | |
| 1/2" Ginger piece | ||
| Green chillies | 2 | |
| Cumin seeds | 1/2 Teaspoon | |
| Onions | 2 | |
| Pureed tomatoes | 2 | |
| Salt | 1 Teaspoon | |
| Red chilli powder | 1/4 Teaspoon | |
| Garam masala | 1/4 Teaspoon, mixed | |
| Water | 1 Cup (16 tbs) | |
| Ghee | 2 Tablespoon | |
Directions
1. Fry paneer to a golden brown colour.
2. Grind green chillies, ginger and zeera to a fine paste.
3. Grind onions separately.
4. Heat ghee. Add onions. Cook until onions turn light brown.
5. Add mashed khoya. Cook on slow fire until khoya turns light brown.
6. Add ginger paste. Cook for 1 minute.
7. Add cashewnuts. Cook for 1/2 minute.
8. Add tomato puree. Cook until ghee separates.
9. Add water, salt, chillies and garam masala.
10. Boil cook on low heat till the gravy is thick and ghee separates.
11. Add paneer, cook for a few minutes more.
2. Grind green chillies, ginger and zeera to a fine paste.
3. Grind onions separately.
4. Heat ghee. Add onions. Cook until onions turn light brown.
5. Add mashed khoya. Cook on slow fire until khoya turns light brown.
6. Add ginger paste. Cook for 1 minute.
7. Add cashewnuts. Cook for 1/2 minute.
8. Add tomato puree. Cook until ghee separates.
9. Add water, salt, chillies and garam masala.
10. Boil cook on low heat till the gravy is thick and ghee separates.
11. Add paneer, cook for a few minutes more.
Chef
