INGREDIENTS:
Paneer diced (200gms).
Onion chopped (1 cup).
Capsicum diced (1 cup).
Tomatoes chopped (1 cup).
Ginger paste (1 TBs).
Cumin seeds (2 TBs).
Charmagaz paste (1 TBs).
Red chilli powder(1 TBs), Garam masala powder (1 TBs), Turmeric powder (1 Tsp).
Coriander powder (1 TBs), Salt to taste.
Oil (10ml).
PROCEDURE:
Heat oil in a wok, pop cumin seeds, add onions, capsicum and tomatoes little salt and fry them golden brown, now add ginger paste, charmagaz paste and cook it, till the foul smell vanishes, if required add little water, now add chilli powder, garam masala powder, turmeric powder, coriander powder and mix well, add little water for the gravy and allow it to cook and boil, as water starts boiling add diced paneer and allow it to cook for 3-5 minutes, overcooking of paneer tends to harden the paneer. Now add little ghee and off the flame. Serve it hot with rice or chapati.
Paneer diced (200gms).
Onion chopped (1 cup).
Capsicum diced (1 cup).
Tomatoes chopped (1 cup).
Ginger paste (1 TBs).
Cumin seeds (2 TBs).
Charmagaz paste (1 TBs).
Red chilli powder(1 TBs), Garam masala powder (1 TBs), Turmeric powder (1 Tsp).
Coriander powder (1 TBs), Salt to taste.
Oil (10ml).
PROCEDURE:
Heat oil in a wok, pop cumin seeds, add onions, capsicum and tomatoes little salt and fry them golden brown, now add ginger paste, charmagaz paste and cook it, till the foul smell vanishes, if required add little water, now add chilli powder, garam masala powder, turmeric powder, coriander powder and mix well, add little water for the gravy and allow it to cook and boil, as water starts boiling add diced paneer and allow it to cook for 3-5 minutes, overcooking of paneer tends to harden the paneer. Now add little ghee and off the flame. Serve it hot with rice or chapati.
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