Heat the oil, add ground paste, add chilli powder,garam masala powder, salt, and coriander powder, mix well, when it starts boiling, add capsicum and paneer cubes,cook it,till it becomes thick gravy
It is a typical style hyderabadi recipe flavored with hyderabadi masala. Oil - for deep frying. paneer at a time, deep fry and take out on paper napkin
So for all those chinese food lovers, sharing today one of the most famous dish from the cuisine which i am sure needs no intro --- Yes that's " Paneer Manchurian / Chilli paneer "
This is my go to chutney for idli or dosa, it is so easy to make and taste really yummy. I like to add little extra oil for this chutney and the oil which i prefer to use is gingelly oil because of its aroma and taste
) Add the prepared Kofta to the gravy & garnish it with Coriander, Grated Paneer & Fresh Cream. ) Add salt, red chilli paste, garam masala, dhania (coriander), cumin, sugar to the gravy
PaneerButterMasala is a favourite sidedishfor my daughter. She often orders this whenever we visit any restaurant and when I was asked to write reviews for Eastern Spices PaneerButterMasala,I didn’t waste that oppurtunity to treat Dhivya
Garnish with coriander leaves n Serve with a dollop of butter on top. Paneer Tikka Masala is a well known Punjabi dish which made with roasted Paneer coated with thick gravy
Keep aside the paneer with hot water. Paneerbuttermasala is one of my favourite paneerdishes. I have a tendency to order this dish in restaurant whenever the options are veg only
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