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Stuffed paneer
Stuffed paneer
Ingredients : – 6 large tomatoes, 2 medium sized potatoes, 1/2 cup green peas, 1 cup grated paneer, 1 teaspoon red chilly powder, 1 pinch turmeric, 1/2 teaspoon garam masala powder, 1/4 teaspoon mango powder,, 1/2 teaspoon mustard, 1/2teaspoon cumin seeds, 1/2 teaspoon aniseed(saunf), 3 table spoons oil and salt to taste.Preparation time : – 10 minutes    Serves : – 2
HOW TO PREPARE: РBoil the potatoes, peel them and mash them. Take a frying pan and pour 1 tablespoon oil. Bring to heat and add the mustard let it crackle. Follow this with the aniseed and cumin seeds, saut̩ till they turn golden brown. Add the turmeric, red chilly powder, garam masala (hot spice mix) and salt to taste. Put in the mashed potatoes and green peas and cook briefly and remove from flame. Add the grated paneer to the mixture and mix it all up. Cut the top of tomatoes and with the help of a spoon scoop out the entire pulp. Now fill each tomato with the mixture we just made. Now take another pan and pour the remaining oil and bring to heat. Now place all the tomatoes inside the pan and cook till the tomatoes are cooked. Garnish with fried cashews and fresh coriander and serve.
Paneer kofta
Ingredients : – 1 litre milk, 2 tablespoons lemon juice, 4 tablespoons besan, 1 large onion, 2 medium sized tomatoes, 1teaspoon turmeric powder, 2 green chillies, oil to deep fry and salt to taste.Preparation time : – 20 minutes    Serves : – 2
HOW TO PREPARE : – Finely chop the onion and tomato separately. Heat 600ml milk in a pan and when it’s boiling simmer and add the lemon juice and stir briefly. The milk will curdle and the whey will separate from the paneer (cottage cheese). Strain this and transfer the paneer to a thin white cloth and make a small bundle and let it hang for a while, this will drain out all the water completely. Now make dough of this paneer and make small balls. Then take the gram flower and coat each ball with the gram flour. Take a frying pan and pour oil enough for deep frying and fry these balls till they turn golden brown. Keep turning them so that they are fried evenly and properly. Take another pan and pour two tablespoons oil and bring to heat. Once it’s nicely heated up add the onions and sauté until they turn golden brown. Add turmeric and red chilly powder. Follow this with the tomatoes and sauté till the oil begins to leave the edges of the pan. Now add the milk that’s left and keep stirring until it boils. Let it boil for about five minutes and then add the paneer balls and cook for another two minutes.
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