Rak'second Kitchen
Ingredients
Baby corn - 10-12,peeled together with chopped
Paneer - 100 gms,cubed
Oil - two tbsp,divided
Onion - i medium,chopped
Tomato - 1 medium,approximately chopped
Green chilly - i
Ginger garlic paste - i tsp
Bay leaf - 1
Cinnamon - i' slice
Cloves,Cardamom- two each
Red chilly pulverization - one tsp
Garam masala - one tsp
Haldi powder - one/4 tsp
Cashewnuts - five-7,earth till shine with ii tbsp milk
Kasoori methi - one tsp,crushed
Method
Pressure fix the baby corn for two-3 whistles.
In a kadai,add one tbsp crude in addition to saute the chopped onions.
Grind the onions along alongside Lycopersicon esculentum,greenish chilly together with ginger garlic glue.
In the same kadai add the remaining 1 tbsp crude oil as well as saute the whole garam masala - bay foliage,cinnamon,cloves together with cardamom.
Mix inwards the masala paste in addition to saute for ii-3 minutes.
Add scarlet chilly pulverisation,garam masala together with turmeric/haldi powder.Let the paste simmer for half dozen-eight minutes or till fossil oil starts floating on peak,stir occasionally.
Mix inward the cashewnut glue as well as stir well.
Add inwards the cooked baby corn,table salt to gustatory modality together with add water/milk piffling past picayune till you get a smooth,thick gravy.
Just before switching it off,
add together chopped paneer and
kasoori methi in addition to let the curry come up to a soft boil.
Remove the bay leafage before serving.
This curry goes good alongside phulka,naan in addition to pulao.
Ingredients
Baby corn - 10-12,peeled together with chopped
Paneer - 100 gms,cubed
Oil - two tbsp,divided
Onion - i medium,chopped
Tomato - 1 medium,approximately chopped
Green chilly - i
Ginger garlic paste - i tsp
Bay leaf - 1
Cinnamon - i' slice
Cloves,Cardamom- two each
Red chilly pulverization - one tsp
Garam masala - one tsp
Haldi powder - one/4 tsp
Cashewnuts - five-7,earth till shine with ii tbsp milk
Kasoori methi - one tsp,crushed
Method
Pressure fix the baby corn for two-3 whistles.
In a kadai,add one tbsp crude in addition to saute the chopped onions.
Grind the onions along alongside Lycopersicon esculentum,greenish chilly together with ginger garlic glue.
In the same kadai add the remaining 1 tbsp crude oil as well as saute the whole garam masala - bay foliage,cinnamon,cloves together with cardamom.
Mix inwards the masala paste in addition to saute for ii-3 minutes.
Add scarlet chilly pulverisation,garam masala together with turmeric/haldi powder.Let the paste simmer for half dozen-eight minutes or till fossil oil starts floating on peak,stir occasionally.
Mix inward the cashewnut glue as well as stir well.
Add inwards the cooked baby corn,table salt to gustatory modality together with add water/milk piffling past picayune till you get a smooth,thick gravy.
Just before switching it off,
add together chopped paneer and
kasoori methi in addition to let the curry come up to a soft boil.
Remove the bay leafage before serving.
This curry goes good alongside phulka,naan in addition to pulao.
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