How to Make Any-night-of-the-week Paneer white matar gravy
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Paneer white matar gravy. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Paneer white matar gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer white matar gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Paneer white matar gravy is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Paneer white matar gravy estimated approx 30 mins.
To begin with this recipe, we have to prepare a few components. You can cook Paneer white matar gravy using 17 ingredients and 5 steps. Here is how you cook it.
Its a tasty item .I enjoyed with my Bengali friends .so it's the recipe not original to me it's a borrowed one . Thank you all...first of all.
It's a must prepared to be item...for children.
So it's my another addition into the food basket of kids.lets get started....
Ingredients and spices that need to be Get to make Paneer white matar gravy:
- 100 grams White matar made softened and cooked in cooker
- 4 Potato small boiled,and set aside roasted jeera and powdered
- 2/3tsp Mirchi roasted and crushed,set aside
- 200 gms Paneer
- to taste Salt
- 1 tsp Haldi
- 1 tsp Jeera
- 1 tbsp Ghee
- 1 tbsp Kasoori methi powdered
- 1 inch Cinnamon stick crushed and green chillies slitted
- Masala paste
- 1 tbsp Onion small ginger and garlic
- 1 Tomato big,made into chunks say
- Chaunk
- 1 string Curry patta-
- 1 /2 tsp Rai
- 3 pinch Hing
Instructions to make Paneer white matar gravy
- Oil fry paneer cut into cubes along.keep aside
- Empty the pan,add onion slices,add crushed ginger and green chillies,fry it again on low flame. put the cooked white matar and aloo semi smashed.remember it,the matar and aloo has to be cooked by adding haldi and salt,into the cooker...add jeera and mirchi powdered and cover.this acts as first chaunk...
- Keep it in a covered container.
Add oil again add the onion ginger garlic masala paste,add kasoori methi powder.adjust salt... - Now add paneer pieces and slitted green chillies. allow it to be flowing consistency.but thick in texture....semi tari type
- Prepare 2 and chaunk
Add into the curry.
Taste with paratha of any type....
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