Khoya Makhana Matar Paneer

          Khoya Makhana Matar Paneer

The cookbook of human civilization is full of numerous dishes and their varieties. Each and every dish holds its own food history as well as mystery. One such product is "Paneer."

The Vedic society used to view cow as a holy being, and thus milk was considered to be something that shouldn't be acidified. There are various references to butter, curd, ghee, but there's hardly any mention of sour milk cheese.
 

Even in Rigveda, legends about Krishna refer to milk, ghee, cream but never souring milk.

Hence Panner in India would have been introduced by Afghan and Iranian invaders.

Based on texts like Charaka Samhita, many food scholars suggest that the Kushana - Satvahana era of 75-300CE bears evidence of heated and acidulated milk. A kind of solid portion achieved from the blending of lukewarm milk and curd was made to feed the soldiers of the time.

The preparation of paneer seems to be primeval to the North-Western part of South Asia. It is said that the Iranian and the Afghan travelers brought paneer into India. Even the National Dairy Research Institute states the Afghan and the Iranian invaders were the ones who had drawn Paneer into India.

Whatever be its birth or food history, paneer tends to be one of the most loved dishes in this land. A perfect product is the one using which we can prepare a wide variety of cuisines; paneer is one such Once tasted, it is very difficult to dislike its taste.

Along with the taste, the food history of paneer is also very interesting. This proves that paneer is not new in our cookbook. In various parts of the world, people use paneer widely though in different forms or different names. The food history of paneer proves that indeed it holds many health benefits.
This Paneer dish is an exotic, rich and delicious curry which you can enjoy on special occasions. Addition of khoya and makhana gives it a unique luxe taste which goes pretty well with puris and plain parathas.

Ingredients:1- Paneer-200 gm.2- Green peas-100 gm.3- Khoya- 2 tbsp. (I used homemade)4- Makhana-quarter cup5-Onion-2 medium6- Garlic-3 cloves7- Ginger-1/2" piece grated8- Tomato-1 large(grated or skin removed)9- Fried cashew-1010- Whole spices (2 black and 4-5 green cardamoms, 2 cloves, 1/2" Cinnamon, 5 black pepper, 1 thread mace of a blade) to be pounded 11- Bay leaf-212- Salt13- Turmeric powder-1/4 tsp.14- Red chilli powder-1 tbsp.15-kashmiri mirch powder-1 tsp.16-Coriander powder-2 tsp.17-Milk and water 50:50 for gravy18- oil for frying paneer and masala
Method:* Cut paneer into desired shape.* Fry makhana and cut into halves.* Fry paneer too but not deep fry, just make them a little crisp and keep aside.* In a pressure cooker, heat oil for masala and season with bay leaf and 1 tsp. Thinly sliced onion, when light brown, add grated or chopped onion garlic, all the powder masalas and salt.* Now add quarter cup water and cover the lid and on very slow flame, let it whistle once.* Turn off the flameand depressurize the cooker.* Open the lid and add tomatoes, grated ginger and cook for 4 minutes. *Now add khoya and bhuno till oil comes to the surface.*Add fried makhana and green peas and cook till peas are well cooked.*Add paneer, freshly pouded spices ( I did it in coffee grinder, it can be done in mortar and pestle too,) and milk+water and kasoori methi if you like and give it a boil.* Turn off the flame and garnish with fried cashews and your choice of greens, here I used Mint leaves.*Enjoy this delicious Paneer dish!