PANNER MALAI CURRY IS AN INDIAN DISH MADE IN ALL PARTS OF INDIA WITH DIFFERENT NAMES IN DIFFERENT REGIONS.
INGREDIENTS
1. PANEER - 200 GRAMS
2. CORIANDER POWDER - 1 TEASPOON
3. KASHMIRI RED CHILLI POWDER - 1 TSP
4. TOMATO PASTE - 1 TOMATO
5. KASURI METHI - 1 TBSP
6. MUSTARD OIL - 2TBSP
7. TURMERIC POWDER - 1TSP
8, SALT ACCORDING TO TASTE
9. RED CHILLI - 1
10. KAJU - 4 PIECES
PASTE PREPARATION
1. TOMATO
2, CORIANDER POWDER
3. KASHMIRI RED CHILLI POWDER
4. KASURI METHI
5. KAJU - 4 PIECES
6. GINGER
HOW TO COOK / PREPARATION PREPARATION TIME - 10 MINS
1. MAKE PANEER CUBES AS PER YOUR CHOICE AND DEEP FRY IT.
2. PUT THE FRIED PANEER IN 2 CUPS OF FRESH BOILED WATER AND GIVE ONE TSP OF SALT
3. ADD 2 TBSP OF MUSTARD OIL IN THE COOKING .
4. ADD ONE TSP OF CUMIN POWDER , CORIANDER POWDER AND RED CHILLI AND ONE BOILED TOMATO AND REMOVE THE SKIN OF THE TOMATO.
5. ADD THE PASTE WHICH YOU PREPARED EARLIER AND STIR IT FOR 2-3 MINUTES.
6. THEN GIVE THE PANEER WITH WATER AND LEAVE IT FOR 5 MINUTES.
6. AFTER THAT ADD COCONUT MILK WATER IN IT AND STIR IT UNTIL THE GRAVY IS READY.
SERVE IT WITH RICE / PARATHA.
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