Hello everyone, first of all extremely sorry for not posting any blog yesterday. But we are posting today a very special recepie for you all , hope you will like it.
So few days back we have hosted a "ask me anything" on our Instagram and some of you asked of easy panner recepie. So here we are sharing our easiest paneer recepie, hope you will like it . Tell us in the comments below what you think about it and share it with your friends, that would mean a lot for us.
This is the first panner recepie that I have learned when I was a beginner in cooking , that I still am. Hope this will be helpful for all you beginners.
INGREDIENTS:--(serve-2)
So few days back we have hosted a "ask me anything" on our Instagram and some of you asked of easy panner recepie. So here we are sharing our easiest paneer recepie, hope you will like it . Tell us in the comments below what you think about it and share it with your friends, that would mean a lot for us.
This is the first panner recepie that I have learned when I was a beginner in cooking , that I still am. Hope this will be helpful for all you beginners.
INGREDIENTS:--(serve-2)
- Paneer-- 200 grams (diced )
- Onions -- 1large (roughly chopped)
- Tomatoes-- 2 (roughly chopped)
- Garam masala powder--2.5tablespoon
- Corriander powder-- 1 tablespoon
- Fenugreek leaves-- 1tablespoon
- Red chilli powder--1tablespoon
- Turmeric powder--1/2 tablespoon
- Cumin seeds--1teaspoon
- Cream-- 2tablespoon
- Salt-- according to taste
- Sugar--1 teaspoon
- Water-- 1/4th cup
- Cooking oil -- 2tablespoon
- Ghee-- 2tablespoon
PROCESS:--
- Heat a pan or a kadhai, add 1tablespoon of oil and add 1teaspoon of cumin seeds and the roughly chopped onions. Fry them until they are little brown.
- Now add the tomatoes fry them for 2-3 minutes. Now add the garam masala powder and fenugreek leaves to it and fry them until the tomatoes become mussy.
- Fry the maslas until they become a thick paste and start sticking to the bottom. At this stage switch off the flame .
- Cool the mixture and grind it using a little water.
- Now heat the same pan or kadhai with 1tablespoon of oil and 2tablespoon of ghee, add the grinded mixture to the kadhai and fry for 5 minutes on medium flame.
- After frying for 5 minutes add Corriander powder, turmeric powder and red chilli powder. Mix them well and fry them until oil start seprating.
- Add the diced paneer to the gravy and mix it well. Add 1/4th cup of water to lower the thickness. You can completely skip adding water to the gravy if you like the thick consistency of gravy.
- Boil it for 2 minutes and switch off the flame. Now add sugar and cream and switch off the flame . Cover the lid and let it rest for 5-10 minutes.
PERSONAL EXPERIENCE:-- why at the end of any gravy recepie I suggest to let it rest for 5-10 minutes? After resting for 10-15 minutes the gravy becomes little thick and more flavourfull. In-between these resting time the spices leave all the flavours to the gravy.
Hope you all will love the recepie. Tell us in the comments what you think about it.
Follow us for more such recepies. Share it with your friends.
Also do follow us on our Instagram (foodfolio 6416) as wee keep posting recepies their also.
Keep cooking
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