|
Ingredients
|
Quantity
|
|
Cottage cheese (paneer) – cut in
small cubes
|
200gms
|
|
Lotus seeds
|
100gms
|
|
Khoya (mawa)
|
10gms
|
|
Tomatoes – chopped (large)
|
4
|
|
Garlic cloves – chopped
|
5
|
|
Medium onions – chopped
|
3
|
|
Green chillies – chopped
|
3
|
|
Fresh curd
|
½ cup
|
|
Ginger – chopped
|
1 piece
|
|
Turmeric powder
|
½ tsp
|
|
Coriander powder
|
½ tsp
|
|
Chili powder
|
½ tsp
|
|
Garam masala
|
½ tsp
|
|
Coriander leaves
|
1 handful
|
|
Ghee
|
2 tbsp
|
|
Salt
|
to taste
|
Deep fry paneer until 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.
