Mangalorean Recipes

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Moghlai Paneer

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Quantity Measure Ingredients Description
1 Teaspoon Kuskus - poppy seeds To make paste
1 Teaspoon Watermelon Seed (Tarbooj ke beej) To Make Past
1 Medium Onion Grated
1, 1/2 Tablespoon Ghee  
1 Teacup Curds Beaten
1/2 Teaspoon Garam-Masala  
1/2 Teaspoon Chilly Powder, Red  
1 Teacup Milk Cream (Malai)  
250 Grams Paneer (Indian home made cheese)  
1 Teacup Water for cooking
A Few Coriander Leaves (Kothmeer) For garnishing


Soak khus-khus and watermelon seeds in water and grind it to a fine paste.
Heat 1½ tbsp ghee and cook the grated onion till transparent.
Add ground paste cook for 2 mins. Gradually add curd.
Cook for 5-7 mins till it turns golden brown and leaves oil.
Add all the masala, cream and again cook for 2-3 mins.
Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.
Add corainder leaves and elaichi powder before serving.

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