| Recipe Name:
Paneer Makhana Korma |
| |
| |
| Category:
Indian |
Sub Category:
Vegetarian |
|
| Prep Time |
Cook Time |
Serves |
|
|
2 |
|
| |
|
|
| |
Ingredients: |
| Paneer |
|
100 g |
| Makhana |
|
40 g |
| Khoya |
|
40 g |
| Curds |
|
4 tsp |
| Salt |
|
1 tsp |
| Red chilli powder |
|
1/4 tsp |
| Cashew nuts |
|
30 g |
| Melted butter |
|
1 tsp |
| Tomato ketchup |
|
1 tsp |
| Fat |
|
for frying |
| Water |
|
2 teacup |
| Coriander leaves |
|
few |
| Khushus |
|
1 tsp |
|
|
| |
Method: |
- Fry paneer lightly in fat.
- Fry makhana lightly in fat.
- Grind khsukhus and half of the cashew nuts to get a paste.
- Mix khoya, curds and paste of khuskhus and cashewnuts.
- Heat butter, add khoya mixture and sprinkle little amount of water to make a smooth paste, fry for 2-3 minutes.
- Add fried makhanas, salt, red chilli powder, tomato ketchup and water and cook for a few minutes.
- Add cashewnuts and paneer. Mix well. Taking care that the final preperations in not dry.
- Garnish with coriander leaves and serve hot.
|
| |
|
| |
|
| |
Sign In
Sign Up
