Punjabi Milk Curry Recipe
Make fresh paneer at home and use the whey to cook a mild, creamy Punjabi Milk Curry with potatoes. Nothing goes to waste in this comforting recipe.
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Cooking tools:
- Vessel
- Fine-mesh sieve
- Flat plate
- Weight
- Cutting board
- Chef's knife
- Skillet
- Slotted spoon
- Stove
- Spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Colander
- Peeler
- Saucepan
- Ladle
Ingredients
- 1/4 kg Potatoes
- 1 litre Milk
- 1 cup Fresh Thick Curds
- 1 1/2 tsp Ginger-Garlic Paste
- 2 Onions (big)
- 1/4 kg Tomatoes
- 1 tsp Red Chilli Powder
- Salt (as required)
- 1 Bay Leaf
- 1 inch Cinnamon
- 3 Cloves
- Oil for frying
- 2 Slit Green Chillies
- Coriander Leaves (for garnishing)
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