Vegetarian cooking blog

Thursday 24 September 2020

MAVA PANEER CURRY

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

In this recipe, I have used the store-bought Mava. In this recipe, I have used whole spices which make the dish burst with flavours. Mava Paneer can be relished with Rotis, Naans and also rice varieties like Jeera Rice, Pulav, Masala rice and more.
While you are here check out my other curry recipes like Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Brinjal Pepper Masala, and many more.

Here is the recipe for Mava Paneer for you--

  PREP TIME: 15                                         COOK TIME: 20Mins
 TOTAL TIME:35Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram

 
 




   Ingredients:
   Mava/ Khoya 200 gm (shredded)- divide into 2 halves
   Paneer 400 gm cubed
   Cloves 5 -6
   Jeera/ Cumin seeds 1 tsp
   Peppercorns 1/2 tsp
   Badi Elaichi/ Black Cardamom 1
   Cinnamon 1/2 inch stick 
   Bay leaf/ Tej patha 1
   Elaichi/ Green Cardamom 2-3
   Coriander powder 2 tsp  
   Fennel powder 1 tsp
   Red chilli powder 1 to 1.5 tsp
   Salt to taste
   Onion 1 chopped fine
   Tomato Puree 2 cups or 3 large tomatoes pureed
   Ginger Garlic paste 1 tsp
   Kasoori Methi/ dry fenugreek leaves 1 tsp 
   Coriander leaves finely chopped 1 tbsp  

Directions:
In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. Allow the gravy to cook for 2 minutes and add the remaining the Mava and stir well. Now add the Paneer cubes and cover and cook for a minute or two, or until the gravy thickens. Open the lid and garnish with some crushed Kasoori Methi(dried fenugreek leaves) and the Mava Paneer curry is ready.

Serving Suggestions: with Rotis, Naans, Parathas, Jeera rice or even plain rice.

STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. 





2. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree.





3. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone.





4. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. allow the gravy to cook for 2 minutes.



5. Now add the paneer cubes, cover the Karahi and cook for another 2 minutes or so, or until the gravy thickens. Open the lid, add crushed Kasuri Methi and put off the flame. Garnish with finely chopped coriander leaves and a drizzle of cream if required. The Mava Paneer curry is ready to savour.



NOTES:
1. In this recipe I have used 400 gm Paneer and 200 gm of Mava/Khoya. This can be scaled down conveniently for a lesser quantity of curry.
2. To make instant Khoya/Mava- take 1 cup milk and boil. Reduce it(evaporate by boiling) to half and add 2 tablespoons of milk powder and 1 tsp ghee. Homemade instant Mava is ready. For this recipe, you may need twice the amount of this quantity.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.



1 comment:

TOFU AND STIR FRIED VEGETABLES IN HOT SCHEZWAN SAUCE

  Any Tofu lovers? I agree its an acquired taste,but going by the health benefits it has to offer, I try including it in my diet now and the...