Well, its been a week since my first blog on the From the Monk's Kitchen Series. Hence, i thought its time for my second blog, but this time i also thought about doing it the Desi way(Meaning the indian way)
Again, with the help of my sister, we were able to Create Khoya Paneer.

Khoya Paneer

Khoya Paneer is a part of the Mughalai cuisine made with Paneer and Khoya(Thick Milk). This Gravy is usually found in the Dhaba's and Restaurant's in the northern part of India.
Traditionally this dish i meant to be spicy,but for the sake of the my audience in steemit, we toned it down.

Ingredients:

For the Khoya

• 3/4th(or 185ml) Measuring Cup of Milk
• 1/2th(or 125ml) Measuring cup of Milk Powder
• 1 Teaspoon of Ghee

For the Gravy

• 11 cubes of Cottage Cheese(Paneer)
• 3 Tomatoes(for the Puree)
• 1 Finely Chopped Onion
• 1 Teaspoon of Ginger-Garlic Paste
• 1/4th Teaspo