Home VegetarianCurries and Gravies Punjabi Milk Curry

Punjabi Milk Curry

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Published under: Curries and Gravies

Potatoes – 1/4 kg
Milk – 1 litre
Fresh Thick Curds – 1 cup
Ginger-Garlic Paste – 1 1/2 tsp
Onions – 2 big
Tomatoes – 1/4 kg
Red Chilli Powder – 1 tsp
Salt – as required
Bay Leaf – 1
Cinnamon – 1 inch piece
Cloves – 3
Oil for frying
Slit Green Chillies – 2
Coriander Leaves – for garnishing

1. Heat milk in a vessel. When it starts boiling, add curds.
2. Stir for 1 to 2 minutes till milk curdles completely and whey water separates.
3. Strain through a fine mesh sieve and collect the whey water and keep aside.
4. Put a flat plate that goes in exactly into the sieve. Keep a weight on top for 1/2 an hour to make paneer.
5. When paneer is firm take out plate and cut paneer into small 1/2 inch cubes. Deep fry in medium hot oil and keep aside.
6. Cut onions and tomatoes finely.
7. Peel outer skin and cut potatoes also into small 1/2 inch cubes.
8. Heat oil in a frying pan, add bay leaf, cinnamon, cloves, slit chillies and then onions.
9. When it turns golden, add ginger garlic paste. Stir for a minute and mix chopped tomatoes.
10. Fry for few minutes and put chopped potatoes.
11. Stir in medium flame for 2 minutes. Pour just enough whey water (kept aside), close with lid and cook till potatoes becomes soft.
12. Add salt, chilli powder and fried paneer cubes. Cook for few more minutes. Garnish with coriander leaves.
13. Serve hot.

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