Delicious and appetizing ~ milky milk tofu

 












If the milk at home is a little stale, don't throw it away, and some lemon juice or white vinegar to make Paneer, which can be used to make this nutritious and delicious Paneer Makhanwala!


Materials needed~

4 cups milk

Table 1 tablespoon lemon juice/white vinegar

Piece of gauze

3-4 medium tomatoes (ripe ones are best)

3-4 small green peppers

2 cloves garlic

A small piece of ginger (about half the size of a thumb)

A pinch of dried fenugreek/bitter grass leaves (Fenugreek/Kasuri Methi)

2 tablespoons cream

1/2 cup milk

1 cup water

1/4 the chili powder

1/8 the turmeric powder

Garam masala1/2 teaspoon

Tomato paste/ketchup1 tablespoon

Appropriate amount of salt


Practice:

1. Boil the milk first.












2. Add lemon juice or white vinegar and stir lightly until the milk solidifies.












3. Put the Cheese Cloth in a basin and pour in the cheese that has just been cooked and solidified.












4. Wrap cheese cloth and squeeze as much water as possible.












5. Then press with a heavy object to squeeze out the excess water.












6. Cut the milk tofu into pieces and put both sides slightly in the pan.












7. Stir the tomatoes, peppers, ginger and garlic into a paste.












8. Put butter in a pan, and the dried fenugreek leaves, fry for a while, then pour in tomato paste and cook until the sides are covered with oil.












9. Then, chili powder, turmeric powder and tomato sauce and stir fry.












10. Add the milk and bring it to a boil.












11. Add milk tofu and cook for another 5 minutes.










12. Add Garam masala and salt to taste, cook for 1-2 minutes, then turn off the heat.












13. It can be eaten with rice, naan or noodles.












Friendly reminder:

If you can buy ready-made milk tofu, you can also use it directly to make this dish.



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