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Ingredient
Bemisal Paneer
Introduce
Ingredient
as needed
ottage cheese (paneer),grated
200g
spinach
to taste
Salt
1tsp
Red chilli powder
1/2 cup+1/2tsp
cornflour for fry
12cloves
garlic
1 cup
Yogurt/Curd,drained
1tsp
Turmeric powder
1 tbsp
Coriander powder
1cup
Tomato puree
2 tbsp
waermelon seeds paste
1 tsp
Garam masala powder
1/2 cup
Fresh cream
Cooking instructions
* Step 1
Cut paneer into rectangular of two by two inches with 1/4inch thickness
* Step 2
Heat 1 tsp oil in a pan add finely chopped garlic. when i leave he raw aroma add palak andgreen chil,,redchil and salt cook till all waer dry
* Step 3
Add paneer to it and mix well.
spread the stuffing on oneside of paneer pieces
Cover each piece with the remaining pieces.
* Step 4
To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter. Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside
* Step 5
Fry onion and garlic in a oil till brown.
when cool grind to paste in mixer.
heat oil in a pan.add bay leaves.add dry masalas except gram masala.
* Step 6
Add onion paste with tomato puree.fry till oil leaves sides.
add hung curd.
add paste of watermelon seeds.
add 1/2 fresh cream.
* Step 7
Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
* Step 8
Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
Note: if there is a photo you can click to enlarge it
Tag
Cottage cheese (paneer)
ottage cheese (paneer),grated
Spinach-
Salt
red chilli powder
green chilli,finely cut
cornflour for fry
garlic
Bay leaves
Yogurt/Curd,drained
turmeric powder
coriander powder
tomato puree
waermelon seeds paste
garam masala powder
Dry Fenugreek Leaves (Kasuri Methi)
Fresh coriander leaves(chopped)
fresh cream
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