Khoya Korma

Name: Khoya Korma
Ingredients: 7 oz. paneer, cut into sm. cubes; 3-1/2 oz. lotus seeds; 1/3 oz. khoya; 4 lg. tomatoes, chopped; 5 cloves garlic, chopped; 3 md. 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; 1 handful coriander leaves; 2 tbsp. ghee; Salt, to taste

16 ingredients

11 steps

Ingredients

7 oz. paneer, cut into sm. cubes
3-1/2 oz. lotus seeds
1/3 oz. khoya
4 lg. tomatoes, chopped
5 cloves garlic, chopped
3 md. 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
1 handful coriander leaves
2 tbsp. ghee
Salt, to taste

Directions

1

Deep-fry paneer until brown.
2

Deep-fry makhanas lightly.
3

Use separate ghee for this frying.
4

Roast khoya without ghee for 5 minutes on low fire.
5

Heat the ghee and fry onion, garlic, ginger and green chilies for 3 minutes.
6

Add chili, coriander and turmeric powders.
7

Cook for three minutes.
8

Then add tomatoes and the beaten curd.
9

Cook for five minutes and then add paneer, makhana, khoya and salt and cook for 3 minutes.
10

Add garam masala, sprinkle on coriander leaves.
11

Cover for 3 minutes and then serve hot.