1 pod
green Cardamom-broken with but with the skin in tact
1 tbspn
Cashew Paste
** Soak Cashews in milk with 1 tspn kasuri methi for 1 hour and grind it into paste.
Salt to taste
Paneer around 200 gms ** soak the paneer in water and milk and microwave it for 25 secs to soften it.
Then add little water( Water + Milk from the paneer works well) to make it gravy consistency and add diced pieces of the paneer. Cover and cook for 4-5 minutes, taking care that the paneer does not get mushy and the gravy does not stick to the pan.
Paneer is crumbled, kneaded lightly and mixed with a little flour or corn starch, lightly spiced with ginger, garlic, chilis and cumin and formed into bite-sized kofta balls
Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk
Roast the spices and suatee the onion tomatoes well. Paneer butter masala is the King of all paneer dishes I would say as this is one of the most ordered , much in demad North Indian dish in any Indian Restaurant
Whenever I make a batch of paneer at home, the first dish I do with it is this Palak Paneer, mashed spinach gravy with IndianCottageCheese, this being my daughter's most favorite dish
It is filled with the goodness of vitamins and tastes great with mild spices and less oil. Palak tastes best when it is not overcooked and blended with mild spices
Aloo Paneer Kulcha. Kulcha is a type of flatbread mainly cooked on tandoor. Since we dont have tandoor at home, you can try to cook with oven or stove top
It's a very simple dish that does not use much spices or masalas. I don't fry the paneer pieces before adding, it's up to you, you can add it as such or shallow fry and add
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