Khoya korma

Yield: 1 servings

Measure Ingredient
200 grams Cottage cheese cut into small cubes
100 grams Lotus seeds
10 grams Khoya
4 larges Sized chopped tomatoes
5 \N Chopped cloves garlic
3 mediums Sized chopped onions
3 \N Chopped green chillies
½ cup Cut fresh curd
1 \N Piece Chopped ginger
½ teaspoon Turmeric powder
½ teaspoon Coriander powder
½ teaspoon Chilli powder
½ teaspoon Garam masala
\N \N A handful of coriander leaves
2 tablespoons Ghee
\N \N Salt to taste

Deep fry paneer till brown. Deep fry makhanas lightly. Use separate ghee for this frying.Roast khoya without ghee for 5 minutes on low fire.

Heat the ghee and fry onion, garlic, ginger and green chillies for 3 minutes. Add chilli, coriander and turmeric powders. Cook for three minutes.

Then add tomatoes and the beaten curd. Cook for five minutes and then add paneer, makhana, khoya and salt and cook for 3 minutes. Add garam masala, sprinkle coriander leaves.

Cover for 3 minutes and then serve hot.

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