Khoya Paneer Korma

Khoa PaneerKorma
By Anand Lila devi dasi

Ingredients
Paneer, cut into ¾ -inch cubes........350g
Khoa, grated..................................150g
Green cardamom, bruised.............3
1.5 inch cinnamon stick..................1
Wholecloves..................................4
Bayleaves......................................2
Ghee..............................................1Tbsp
Yellow asafetida powder...............½ Tsp
Green chilies, chopped..................2
Ginger, finely grated.............1 Tbsp
Tomatoes, chopped...............4
Turmeric powder...................½ Tsp
Garam masala powder.........1 Tsp
Salt........................................1 ½ Tsp
Water....................................½ C
Chopped fresh
coriander leaves....................2 Tbsp
Ghee/oil for deep frying
Preparation
1) Heatghee/oil in a frying pan over moderately high heat. Deep frythe
paneer cubes until lightly golden brown.Drain on paper towels.
2) Grind the cardamom, cinnamon, cloves andbay leaves to a coarse
powder.
3) Heat 1 Tbsp of ghee in a saucepan overmoderate heat. Add the
asafetida, green chili and ginger. Sauté fora while and add the tomatoes.
Add the grinded spice powder, turmeric,garam masala and salt. Reduce
the heat to low and cook until the tomatoesturn pulpy and ghee oozes out
from the tomato mixture.
4) Add the khoya, water and paneer. Stir tomix well. Cook uncovered for
3-4 minutes. Serve garnished with choppedcoriander leaves
Serves
5-6