INGREDIENTS
Khoa Paneer Curry
Servings - 2 - 3
INGREDIENTS
Butter - 1 tablespoon
Paneer - 200 grams
Butter - 2 tablespoons
Cumin - 1 teaspoon
Cinnamon stick - 1 inch
Bay leaf - 1
Green cardamom - 3 pods
Cloves - 3 pods
Ginger garlic paste - 1 tablespoon
Onions - 140 grams
Green chili - 1 tablespoon
Turmeric - 1/2 teaspoon
Tomato puree - 450 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Khoa - 170 grams
Water - 220 milliliters
Garam masala - 1/4 teaspoon
Dry fenugreek - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 1 tablespoon butter in a pan, add 200 grams paneer in it.
2. Shallow fry the paneer till it turns golden brown from all sides.
3. Remove it from pan and drain it on an absorbent paper. Keep aside.
4. Heat 2 tablespoons butter in a pot, add 1 teaspoon cumin, 1 inch cinnamon stick, 1 bay leaf, 3 pods green cardamom, 3 pods cloves and stir well.
5. Add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.
6. Then, add 140 grams onions and fry till translucent.
7. Add 1 tablespoon green chili, 1/2 teaspoon turmeric and stir well.
8. Now, add 450 grams tomato puree and mix it well.
9. Cover it with lid and cook for about 10 minutes.
10. Open the lid and add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
11. Add 170 grams khoa and mix it again.
12. Cook for 3 - 5 minutes.
13. Add 220 milliliters water and mix it well.
14. Now, add the fried paneer and mix it well.
15. Cover it with lid and cook for 5 minutes.
16. Open the lid and add 1/4 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
17. Garnish with coriander.
18. Serve hot with roti or naan.