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