Chholia Paneer Rasedar

Ingredients

• Paneer (Indian Cottage Cheese), deep fried to a light brown 2 cups cubed (500 g)
• Chholia (hara channa) 2 cups
• Green chillies slit a little 3-4
• Oil for deep frying the paneer
• Gravy:
• Ghee (Clarified Butter) 1/4 cup (60 g)
• Jeera (Cumin seeds) 2 tsp
• Heeng (asafetida) ¼ tsp
• Tej patta (bay leaf) 2
• Ginger finely chopped 1 tbsp
• Tomato grated OR 1/4 cup puree ½ cup (125 g)
• Khoya (Solidified milk) grated ¼ cup (60 g)
• Haldi (Turmeric) ½ tsp
• Salt 1 tbsp
• Garam masala ½ tsp
• Chilli powder ½ tsp
• Dhania (Coriander seeds) powdered 1 tbsp
• Coriander leaves, for garnish 1 tbsp

Preparation

• Heat the ghee and add the jeera, heeng and the tej patta. When the seeds begin to splutter, add the ginger and saute till slightly brown.

• Add the tomato and stir fry till the fat separates and add the khoya, haldi, salt, garam masala, chilli powder and the dhania, and stir fry till the fat separates.

• Add the chholia, paneer and the green chillies and saute over high heat till the vegetables look glossy.

• Add 2 cups of water bring to a boil and simmer, covered for about 10 minutes.

• Serve hot, garnished with the coriander leaves.