LUNCH/DINNER

SHAHI PANEER PASANDA

PANEER

INGRADIENTS

                     COTTAGE CHEESE CUT INTO THICK PIECES 400 GM,ONIONS BOILED & PUREED 2 LARGE,2TBSP OIL,3 CLOVES,4-5 BLACK PEPPERCORNS, 2INCH CINNAMON STICK,1 BAYLEAF,2 SLIT GREEN CHILLIES,2 TEASP GINGER GARLIC PASTE,CHILLI POWDER,SALT,CASHEWNUT PASTE ¼ CUP, CREAM ½ CUP,CURD ½ CUP,A PINCH OF SAFFRON,1/2 TEASP GARAM MASHALA POWDER,1/4 TEASP GREEN CARDAMOM POWDER,PROCESSED CHEESE 3-4 TBSP,OIL FOR FRY,1 DROP KHEWDA WATER(OPTIONAL).

PROCESS

            1.SLIT OPEN THE COTTAGE CHEESE THICK PIECES AND FILL THIS WITH A PASTE OF SALT,PROCESSED CHEESE & CHILLI POWDER.NOW TAKE OIL IN A BOWL & FRY THE PIECES SLIGHTLY.KEEP THE PANEER ASIDE.

           2.TAKE 2TBSP OIL INA NONSTICK PAN.GIVE CINNAMON STICK,PEPPER CORNS,CLOVES,BAY LEAF AND COOK IT.NOW ADD THE GREEN CHILLIES & BOILED ONION PASTE.COOK IT 2-3 MINS.DONT LET THE COLUR OF PASTE TO BE CHANGED AS THIS SHOULD BE WHITE IN COLOR.

          3.ADD GINGER GARLIC PASTE AND COOK IT FOR 2 MINS.NOW ADD CASHEW NUT PASTE.MAKE IT THOROGHLY AND COOK IT FOR 2MINS.MIX YOGURT & COOK UNTILL THE MOISTURE FROM YOGURT IS ABSORBED.

         4.NOW ADD CREAM,GARAM MASHALA POWDER,SAFFRON,SALT.COOK  IT TO A SMOOTH CREAMY GRAVY.ADD LITTLE WATER AND BOIL.

         STRAIN OUT THE GRAVY. ADD CARDAMOM POWDER FOR NICE FLAVOUR.

        5.MIX THE FRIED PANEER INTO THE GRAVY & ADD 1 DROP KHEWDA WATER(OPTIONAL).

        6.SERVE HOT.

2015-02-12 02.15.46

                                                    ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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