Saturday, December 25, 2010

Khoya matar paneer...

I have often had dis item in weddings or functions like dis... Its a very rich recipe .. but is really Mouth-Watering and Sumptuous.. The month of December really calls for such a heavy dish for dinner or a lazy Sunday afternoon lunch.. Everyone at home really relish this dish.. it goes well lacha parathas...

3 medium-sized onions (paste)
3 medium-sized tomatoes (paste)
1 tsp garlic paste
1 tsp ginger paste
2 green chillies
250 gms khoya
250 gms paneer (cubed)
1/2 cup green peas (boiled)
1 tsp cumin seeds
2 khadi lal mirch
1 tsp coriander powder
1 tsp red chilly powder
1 tsp garam masla powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 cup cream (optional)
2 tbsp cooking oil
salt to taste


  • Take a pan and boil the peas.
  • Take a kadahi, add in 2 tbsp of cooking oil, when it gets hot add in the cumin seeds and khadi lal mirch. When it stops cluttering, add in the onion paste+ginger, garlic paste+green chillies (paste)
  • Saute the onions for a while till it changes color. this will take around 15 min.
  • After the onions are cooked add in the tomato paste. mix it well with onions.
  • Now add in the salt+turmeric powder+coriander powder+cumin powder+garam masala +red chilly powder.
  • Saute all this for another 15 min. till the grtavy leaves oil.
  • Then add in the khoya, cook fo another 5 min.
  • Put in tthe cubed paneer and boiled green peas. pour in 1 cup of water (depends on the consistency u want).
  • Add in cream.
  • Cover the lid of the kadahi, let it cook for a while.
Granish wid coriander leaves.

Serve hot

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