Khoya Paneer

How to Prepare

1. Heat 4 tablespoons of ghee in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 8-10 minutes.
4. Add 4 teaspoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add the blended tomato-cashew paste (from pre-processing) and cook for 5-7 minutes until the mixture thickens.
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
9. Add 800g of grated khoya and stir continuously to avoid lumps, cooking for 5 minutes.
10. Add 1.5 liters of water or milk gradually, stirring to form a smooth gravy. Adjust consistency as needed.
11. Add 1kg of paneer cubes and simmer for 10 minutes on low heat.
12. Add 1 cup of fresh cream and mix well. Cook for another 2 minutes.
13. Garnish with 4 tablespoons of chopped coriander leaves and serve hot with naan or rice.