Ingredients:
Paneer – 1 kg
Khoya – 1 cup
Fresh Cream – 1/4 cup
Makkana (Lotus Seeds) – 10 (optional)
Green Chillies – 4
Tomatoes – 4
Butter – 2 tblsp
Red Chilli Powder – 1/2 tsp
Green Cardamoms – 3
Cinnamon – 1 piece
Cashewnuts – 1 tblsp
Dried Black Raisins – 2 tblsp
Thazhampoo (Kewda) Essence – 6 drops
Coriander Leaves – handful, finely chopped
Salt as per taste
Ghee – 2 tblsp
Method:
1. Heat butter in a pan over medium flame.
2. Add tomatoes, green chillies and saute for 3 to 4 minutes
3. Add khoya and sprinkle a little water.
4. Reduce flame and cook until the mixture has thickened and resembles a paste.
5. Keep stirring from time to time.
6. Add all the other ingredients, one by one, and stir gently for a minute or two.
7. Cover the pan with a lid for 5 to 6 minutes.
8. Garnish with coriander leaves.
9. Remove and transfer to a serving bowl.
10. Serve hot with chapati or pulao.
Note: image is for illustration purposes only and not that of the actual recipe.
