Khoya Korma Recipe

Name: Khoya Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 7 oz. paneer, cut into sm. cubes; 3-1/2 oz. lotus seeds; 1/3 oz. khoya; 4 lg. tomatoes, chopped; 5 cloves garlic, chopped; 3 md. onions, chopped; 3 green chilies, chopped; 1/2 cup cut fresh curd, beaten; 1 piece ginger, chopped; 1/2 tsp. ground turmeric; 1/2 tsp. ground coriander; 1/2 tsp. chili powder; 1/2 tsp. garam masala; 1 handful coriander leaves; 2 tbsp. ghee; Salt, to taste

Servings: persons

7 oz. paneer, cut into sm. cubes
3-1/2 oz. lotus seeds
1/3 oz. khoya
4 lg. tomatoes, chopped
5 cloves garlic, chopped
3 md. onions, chopped
3 green chilies, chopped
1/2 cup cut fresh curd, beaten
1 piece ginger, chopped
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. garam masala
1 handful coriander leaves
2 tbsp. ghee
Salt, to taste

1
Deep-fry paneer until brown.
2
Deep-fry makhanas lightly.
3
Use separate ghee for this frying.
4
Roast khoya without ghee for 5 minutes on low fire.
5
Heat the ghee and fry onion, garlic, ginger and green chilies for 3 minutes.
6
Add chili, coriander and turmeric powders.
7
Cook for three minutes.
8
Then add tomatoes and the beaten curd.
9
Cook for five minutes and then add paneer, makhana, khoya and salt and cook for 3 minutes.
10
Add garam masala, sprinkle on coriander leaves.
11
Cover for 3 minutes and then serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 oz. paneer, cut into sm. cubes, 3-1/2 oz. lotus seeds, 1/3 oz. khoya, 4 lg. tomatoes, chopped, and more.

Yes, Khoya Korma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khoya Korma

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