Well, its been a week since my first blog on the From the Monk's Kitchen Series. Hence, i thought its time for ---my second blog, but this time i also thought about doing it the Desi way(Meaning the indian way)
Again, with the help of my sister, we were able to Create Khoya Paneer.

Khoya Paneer

Khoya Paneer is a part of the Mughalai cuisine made with Paneer and Khoya(Thick Milk). This Gravy is usually found in the Dhaba's and Restaurant's in the northern part of India.
Traditionally this dish i meant to be spicy,but for the sake of the my audience in steemit, we toned it down.

Ingredients:

For the Khoya

• 3/4th(or 185ml) Measuring Cup of Milk
• 1/2th(or 125ml) Measuring cup of Milk Powder
• 1 Teaspoon of Ghee

For the Gravy

• 11 cubes of Cottage Cheese(Paneer)
• 3 Tomatoes(for the Puree)
• 1 finely Chopped Onion
• 1 Teaspoon of Ginger-Garlic Paste
• 1/4th Teaspoon of Garam Masala
• 1 Teaspoon of Chilly Powder
• 1 tablespoon of Butter
• 1/2th inch of Cinnamon
• 1/4th Teaspoon of Turmeric Powder
• 3/4th Teaspoon of Coriander Powder
• 1 Bay leaf
• 3 Pods of Cardamom
• 1 Teaspoon of Cumin seeds(Jeera)
• 3 Cloves
• 1 Teaspoon
• Salt to taste

Optional Add-on

• Green Chilly-1 (to make it more spicy)

Method:

Preparation of Khoya

• Add 1 Teaspoon of ghee on the fry pan and let it melt.
• Add 3/4th measuring cup of milk and 1/2 Measuring cup of Milk Powder, Mix it well over a low flame.
• Until you see lumps breaking and then forming a thick paste.

Preparation of Gravy

• Heat 1 tablespoon of Butter in a large frying pan over medium heat and roast the Cottage Cheese on it until it becomes golden brown.
• Remove the Cottage Cheese and keep it aside.
• Now add 1 teaspoon of Cumin Seed,1/2inch Cinnamon,1 Bay Leaf,3 Pods of Cardamom, 3 pieces of Clove and 1 teaspoon of Kasuri Methi to the same pan which contains Butter, Stir well until the mix becomes aromatic.
• add the chopped onions and stir well until it becomes golden brown.
• add 1 Teaspoon of ginger-garlic paste and mix well.
• now add the tomato puree ,stir well and the let it cook for 10 minutes with a lid cover on over low flame.
• Remove the lid and stir occasionally, until it thickens and you seeing the oil to separate out.
• add 1/4th teaspoon,1 teaspoon of Chilly Powder,3/4th teaspoon of Coriander Powder,1/4th Garam Masala and Salt to taste, mix well over low flame.
• now add 3/4th cup of Khoya to the mix and stir well.
• add 1 measuring cup of water and mix well.
• Finally add the cottage cheese into the mix, Stir well and then with the lid -on until you get a Semi-thick consistency over low flame.(occasionally open the lid and stir)
• Now pour the gravy to a bowl and use cream to garnish like i did in the example images.

Your Gravy is ready to be served.
(Please note- North Indian gravies are ideally to be served with some indian breads like Chapathi ,Phulka, Roti, Poori, khulcha or Naan.)

So now that you know how to make Khoya Paneer.
Do let me know what you think about this recipe in the comments below, also feel free to ask questions about the same.
Please do resteem so that the masses could benefit from it and do follow for more from this series.

You may want check out some of my recent blog form this series:
Penne Pasta With Red Sause

Also:
My first attempt in shooting a live Motorcycle Event.

Monkwithabackpack