Khoya Korma

by Kathleen Morrison

Servings:

INGREDIENTS

200 grams paneer, cut into sm. cubes
100 grams lotus seeds
10 grams khoya
4 lg. tomatoes, chopped
5 cloves garlic, chopped
3 med. onions, chopped
3 green chilies, chopped
1/2 cup cut fresh curd, beaten
1 piece ginger, chopped
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. garam masala
A handful of coriander leaves
2 tbsp. ghee
Salt, to taste

INSTRUCTIONS

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 chilies for 3 minutes. Add chili, 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 on coriander leaves. Cover for 3 minutes and then serve hot.

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Tagged: indian, korma add tags

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