| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 250 gms Cottage Cheese Paneer / Cubes
- 4 Tomatoes – pureed
- 2 Onion – medium chopped
- 1 tsp Ginger paste
- 1 tsp chili paste Green
- 1 cup Khoya Mawa Milk / / Evaporated – grated
- 8 Cashews – soaked or blanched
- 1 tsp Kasuri methi – crushed
- 1 1/2 tsp Coriander powder
- 1 tsp chili powder Red
- 1/2 tsp Garam masala powder
- 1/2 tsp Cumin powder
- 1 Bay leaf
- Salt – as needed
- 1 pinch Sugar
- 1/2 cup Milk
- 3 – 4 tbsps Butter Oil /
- fresh cream coriander For Garnish – and
Ingredients
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Instructions
- Heat 1 tsp of butter in a pan and saute chopped onions along with soaked cashews till golden in color. Turn off the gas and allow it to cool. Once the mix is cool, transfer it to a mixer grinder jar and add little water and grind into a fine paste. Keep aside.
- In the same pan add grated khoya with 1-2 tsp of butter and fry til brown in color. Keep aside to cool.
- Heat oil/ butter in a wok and add bay leaf along with kasuri methi, ginger and green chili paste. Fry for few seconds.
- Now add the onion and cashew paste in the wok and fry well till you get the aroma.
- Now add pureed tomatoes along with coriander powder. red chili powder, garam masala and cumin powder and fry nicely till oil starts leaving the sides.
- Once the gravy starts to thicken ad in the khoya and stir well such that the khoya incorporates well.
- Season the curry with salt as required and a pinch of sugar and mix well.
- Add 1/2 a cup of milk to make the curry, give it a boil and then reduced the flames and allow the curry to cook for few minutes with lid closed.
- Once the curry is done, drop in the paneer cubes and gently mix the curry.
- Garnish the khoya paneer curry with a swirl of fresh cream on top along with some grated paneer and chopped coriander.
Recipe Notes
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Love : Shaheen
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