KHOYA MUTTER PANEER

-
INGREDIENTS:

1. Khoya 1 cup[crumpled]
2. Milk 2 cups
3.Frozen peas 3 cups
[if using fresh peas ,then boil it in the microwave for 10 mins.]
4. Paneer 100 grms [cut in small cubes]
5. Tomato paste 2 tbs or puree 4 tbs
6. Mixed masala paste 4 tbs [onion,tomato,ginger ,garlic]
7. Bengali garam masala 1 1/2 tsp
8. Tumeric powder 1tsp
9. Red chilli powder 1 tsp
10. Sliced green chilli 2
11. Kishmish 2 tbs
12. Whole jeera 1 tbs
13. Salt and sugar to taste
14. White oil 4 tbs


METHOD:

In a kadhai heat the oil and put whole jeera.
Let it splater.
Add the paneer and fry till light golden brown.
Add the mixed masala paste , salt, sugar and all the other dry masalas.
Fry on low heat ,till oil comes out from the sides.
Add the tomato paste and green chillis and fry again.
Now add the peas and khoya and mix.
Add the milk and the kishmish.
Cook covered in very low heat for a while or till oil come to the top of the gravy.

PS: Serve this dish with naan or tandoori rotis.

TIP OF THE DAY:

Always cook with a smiling face and serve dishes well garnished.

Comments

Sangeeta Sinha said…
If the paneer is cut in small cubes and added at the starting of the preparation, won't the paneer get all mixed up? While preparing paneer dishes, I have seen that it leaves water and after sometime the paneer looks totally mashed. Can we not add paneer at the end as a last ingredient?
April 12, 2008 at 4:01 AM
Mishtu said…
No Dear,
Since the paneer was added first to the oil, and fried till light golden brown it won't get mixed up or mashed. Try it.Alternatively, I always ask my readers to turn my recipes into theirs, inculcating any changes as they desire. Hope that answers your doubt.
April 12, 2008 at 9:19 AM
Post a Comment

Popular posts from this blog

KHICHURI [Part two]

-
In ancient Bengal masoor dal,onion and garlic were considered as non-veg items.Which meant that food cooked with these items also fell under the non.veg catogary. Hence masoor dal khichuri is known as aamish[non-veg]khichuri. Did you know in olden days our bengali widows were vegetarians, so they could not have this khichuri along with many other food products. I really thank God, for the change in our society and our cultural advancement towards a modern India that these norms are no more prevelant. Coming to the taste part of khichuri, friends please do try both of them and give me your choice of which one is better. As for me at this age also I cant decide which one is my first choice. luv them both..................... INGREDIENTS: 1. Masoor dal 1 cup[orange dal without skin] 2. Rice 1 cup 3. Onion 2 large[thin slices lengthwise] 4. Garlic crushed 1 tbs 5. Ginger crushed 1 tbs 6. Tomatoes 2 medium size [cut in cubes] 7. Green chilies 2 8. Bengali garam masala 2 tsp. 9. Roasted jeer...
Read more

HOT AND SPICY CRABS

-
Image
INGREDIENTS: 1. Fresh live crabs 2 kg or 4 big size [ cleaned and cut into medium pieces] 2. Onion 2 big[finely chopped] 3. Garlic 1 full big size [crushed] 4. Ginger 1 inch piece[crushed] 5. Tomato 2 big [finely chopped] 6. Dhania leaves 1 bunch [finely chopped ,for garnishing] 7. Bengali garam masala 1 1/2 tbs 8. Roasted jeera powder 1 tbs 9. Tomato paste 2 tbs 10.White oil and ghee mixed 1 cup 11. Bay leaves 2 piece 12. Whole spices 1 tbs[cardamom,cinnamon, cloves and black pepper] 13. Tumeric powder 1 1/2 tsp[ haldi] 14. Red chilli powder as per taste [1 1/2 tsp] 15.Salt and sugar to taste METHOD: Put the mixed oil in a kadhai. Let it get heated.put the whole spices and bay leaves. Let it splater.add the crushed garlic and fry till it is brown. Add the chopped onion and ginger.fry well till it is light brown in colour Add the crabs and stir and fry until the crabs change to orange colour. Add all the other ingredients and stir. Reduce the heat and cook covered until the water that...
Read more