Servings: for four persons.
Preparation time: 30 minutes
The ingredients that you need for chatpata paneer recipe
250 gm of paneer.
Three to four tea spoon of chopped garlic or one tea spoon of garlic paste (either finely chopped or in the form of paste)
One to two onions of medium size or five table spoons of onion paste (either finely chopped or in the form of paste).
Five table spoon of vegetable oil or ghee.
Half cup or about 100-150 ml of curd( beaten to a fine paste so that there are no lumps and it appears smooth)
Three tea spoon of kaju paste.
Two tea spoon of badam paste.
Four table spoons of cream( whipped)
Spices:
Three tea spoons of coriander powder.
One tea spoon of kasuri methi.
One tea spoon of jeera.
Half tea spoon of red chilly powder.
Half tea spoon of kalimirch powder.
One table spoon of lemon juice.
One tea spoon of garam masala.
Salt to taste.
For garnish:
One table spoon of finely chopped coriander leaves.
Method
Heat the oil or ghee in the pan.
Add jeera and finally chopped garlic and sauté till they are golden brown in color.
Add onion paste to the pan and sauté again till it is light brown in color.
To this onion paste now add coriander powder, red chilly powder, salt, garam masala, kalimirch powder, kaju paste, badam paste, kasoori methi and sauté well for five minutes.
Once the paste is done and the spices begin to emit the aroma, add to the paste paneer cubes and whipped curd. Simmer the flame and stir for five minutes. Add lemon juice and stir again.
Finally add whipped cream. Stir for one minute and turn off the flame.
Pour the preparation in a serving dish. Garnish with chopped coriander leaves. The dish is ready to be served with bread, chapattis, butter Nan or missy roti.
Preparation time: 30 minutes
The ingredients that you need for chatpata paneer recipe
250 gm of paneer.
Three to four tea spoon of chopped garlic or one tea spoon of garlic paste (either finely chopped or in the form of paste)
One to two onions of medium size or five table spoons of onion paste (either finely chopped or in the form of paste).
Five table spoon of vegetable oil or ghee.
Half cup or about 100-150 ml of curd( beaten to a fine paste so that there are no lumps and it appears smooth)
Three tea spoon of kaju paste.
Two tea spoon of badam paste.
Four table spoons of cream( whipped)
Spices:
Three tea spoons of coriander powder.
One tea spoon of kasuri methi.
One tea spoon of jeera.
Half tea spoon of red chilly powder.
Half tea spoon of kalimirch powder.
One table spoon of lemon juice.
One tea spoon of garam masala.
Salt to taste.
For garnish:
One table spoon of finely chopped coriander leaves.
Method
Heat the oil or ghee in the pan.
Add jeera and finally chopped garlic and sauté till they are golden brown in color.
Add onion paste to the pan and sauté again till it is light brown in color.
To this onion paste now add coriander powder, red chilly powder, salt, garam masala, kalimirch powder, kaju paste, badam paste, kasoori methi and sauté well for five minutes.
Once the paste is done and the spices begin to emit the aroma, add to the paste paneer cubes and whipped curd. Simmer the flame and stir for five minutes. Add lemon juice and stir again.
Finally add whipped cream. Stir for one minute and turn off the flame.
Pour the preparation in a serving dish. Garnish with chopped coriander leaves. The dish is ready to be served with bread, chapattis, butter Nan or missy roti.
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