Ingredients with Measurements:
- 1 cup paneer, cubed
- 1 cup khoya, grated
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Non-stick pan
Step-by-Step Instructions:
1. Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn golden brown.
3. Add ginger paste and garlic paste and sauté for a minute.
4. Add finely chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, red chili powder, and garam masala powder. Mix well.
6. Add grated khoya and mix well. Cook for 2-3 minutes.
7. Add cubed paneer and mix gently. Cook for 2-3 minutes.
8. Add salt to taste and mix well.
9. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320 kcal
Fat: 22 g
Protein: 12 g
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 8 g
Sodium: 400 mg
Substitutions for ingredients:
- Khoya can be substituted with cream or milk powder.
- Paneer can be substituted with tofu or cottage cheese.
Variations:
- Add green peas or bell peppers for a different flavor.
- Add cashews or almonds for a nutty flavor.
Tips and Tricks:
- Use fresh paneer for best results.
- Do not overcook the paneer as it can become rubbery.
- Adjust the spice level according to your taste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation Ideas:
Serve hot with naan, roti, or rice.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with a refreshing cucumber raita or a tangy lemon pickle.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a simple salad.
Troubleshooting Advice:
- If the khoya sticks to the pan, add a little water and scrape it off gently.
- If the paneer becomes rubbery, reduce the cooking time.
Food Safety Advice:
- Use fresh ingredients.
- Wash vegetables thoroughly before use.
- Store leftovers in the refrigerator.
Food History:
Bhuna Khoya Paneer is a popular North Indian dish that originated in the Mughal era.
Flavor Profiles:
Bhuna Khoya Paneer has a rich and creamy flavor with a hint of spice.
Serving Suggestions:
Serve hot with naan, roti, or rice.
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Region: Indian