Ø 250 gms of paneer cut into small cubes
Ø 50 gms of makhana (lotus seeds)
Ø 100 gms khoya
Ø 4 each large tomoatoes, garlic cloves, chopped
Ø 2 medium onions, chopped
Ø 4 green chillies minced
Ø ½ cup fresh curd
Ø 1 piece of ginger chopped
Ø 4 tblsp of ghee
Ø Salt to taste.
Deep fry paneer till golden brown. Then fry makhanas lightly in a separate kadahi.
Now roast khoya without ghee for 5 mts on low flame.
Heat ghee and fry onion, garlic, ginger and green chillies for 3 minutes. Add chilli, coriander and turmeric powders. Cook for three mts. Now add tomatoes and beaten curd. Cook the mixture for a few minutes and then put in fried paneer, makhanas, khoya and salt and cook for 3 mts. Now sprinkle garam masala, minced green coriander leaves. Cover it for a few minutes and then serve it hot with parathas or nan or chapatti of your choice.
