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Home>>North India>>Haryana>>Cuisine>>Khoya Bhaji

Khoya Bhaji

Khoya Bhaaji

Ingredients
Khoya Bhaaji, Khoya Bhaaji cuisine, Khoya Bhaaji Recipe, Khoya Bhaaji East India cuisine, Khoya Bhaaji Dishes of Haryana
  • Curd 150 gms
  • Khoya 100 gms
  • Makhana 25 gms
  • Cooking oil 4 tbsp
  • Ginger & Garlic paste 1 Tbsp
  • 1 Cup Safal Mattar
  • Tomatoes 2
  • Onion 1 large
  • Shelled peas boiled 1/2 cup
  • Salt to taste
  • Garam masala 1/2 tsp
  • Turmeric powder - 1tsp
  • Red chilli powder - 1/2 tsp
  • Chopped coriander leaves to garnish.

Method

  • Heat 1 tbsp. of cooking oil, add khoya, fry it on slow fire till it is light brown in colour.
  • Put 1 tbsp. of cooking oil in a separate pan - add curd and fry for sometime.
  • Fry masala with grated onion, add ginger garlic paste with matter
  • Add cooked peas. Fry makhanas lightly and add.
  • Add little water to simmer for a few minutes and let the water dry.
  • Serve it garnished with chopped coriander leaves.
 

 More Cuisine in Haryana

>> Rajma

>> Sukhi Chana Dal

>> Khoya Bhaji

>> Dahi Bhalle

>> Sabat Aloo

>> Masaledar Karele

>> Egg Curry

>> Saag Gosht

>> Pinni

>> Doodhi Halwa

>> Badam Ka Seera

 

More Information About Haryana

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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