KADAI PANEER INDIAN STYLE :-
A GLANCE:-
Recipes Quizin: Indian
For how many people: 2 - 4
Time: 30 minutes to 1 hour
Mile type: Wedge
NECESSARY INGRIDIENTS:-
250 gm cottage cheese
3 green capsicum
4 baked tomatoes
5-6 garlic buds, curry leaves
Grip one inch ginger piece
2 tsp Garam Masala
A spoonful of curry paneer masala
A teaspoon coriander powder
Half teaspoon turmeric
A teaspoon red chili powder
A small spoon of coriander fenugreek
One big spoon coriander, finely chop
2 tablespoon oil
2 green chilies, chop
A teaspoon cumin seeds
One tablespoon salt
METHOD:-
First, cut the cottage cheese into a cube shape. (Tips to keep paneer soft in a vegetable)
After this, cut capsicum in small pieces as well.
- Put tomato in a cup of water and boil for 4-5 minutes.
Then remove the tomatoes and cut off the peel. (How to bloom tomato)
Now put oil in a pan or vessel and keep it warm to medium flame.
When the oil is heated, add cumin seeds and chop it.
After adding cumin seeds, add ginger and garlic in it. Heat the flame and fry for a minute.
Then add tomatoes to it and fry for 2 minutes on high flame. So that the tomatoes will melt well.
After cooking tomato, add coriander powder, red chili powder and salt and fry for 1 minute.
After roasting, cover it for 1 minute and cover it. To do this, the fragrance of spices will spread to it. Keep the flame slower.
- Remove the lid and stir the flame. Then add capsicum and cook it for 2 minutes, then add pieces of cheese in the gravy. Cook for 2-3 minutes while running.
Then add garnish with paneer masala, garam masala and kasoori fenugreek in gravy and mix well.
- After cooking for two minutes, turn off the flame after cooking.
Add coriander leaves and cover for a while.
Eat ready Kadhai Paneer with Naan, Tandoori Roti or Tawa Roti and feed them.
WRITTEN BY- SANAA SINGH
A GLANCE:-
Recipes Quizin: Indian
For how many people: 2 - 4
Time: 30 minutes to 1 hour
Mile type: Wedge
NECESSARY INGRIDIENTS:-
250 gm cottage cheese
3 green capsicum
4 baked tomatoes
5-6 garlic buds, curry leaves
Grip one inch ginger piece
2 tsp Garam Masala
A spoonful of curry paneer masala
A teaspoon coriander powder
Half teaspoon turmeric
A teaspoon red chili powder
A small spoon of coriander fenugreek
One big spoon coriander, finely chop
2 tablespoon oil
2 green chilies, chop
A teaspoon cumin seeds
One tablespoon salt
METHOD:-
First, cut the cottage cheese into a cube shape. (Tips to keep paneer soft in a vegetable)
After this, cut capsicum in small pieces as well.
- Put tomato in a cup of water and boil for 4-5 minutes.
Then remove the tomatoes and cut off the peel. (How to bloom tomato)
Now put oil in a pan or vessel and keep it warm to medium flame.
When the oil is heated, add cumin seeds and chop it.
After adding cumin seeds, add ginger and garlic in it. Heat the flame and fry for a minute.
Then add tomatoes to it and fry for 2 minutes on high flame. So that the tomatoes will melt well.
After cooking tomato, add coriander powder, red chili powder and salt and fry for 1 minute.
- Remove the lid and stir the flame. Then add capsicum and cook it for 2 minutes, then add pieces of cheese in the gravy. Cook for 2-3 minutes while running.
Then add garnish with paneer masala, garam masala and kasoori fenugreek in gravy and mix well.
- After cooking for two minutes, turn off the flame after cooking.
Add coriander leaves and cover for a while.
Eat ready Kadhai Paneer with Naan, Tandoori Roti or Tawa Roti and feed them.
WRITTEN BY- SANAA SINGH
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