MASALA PANEER
Dry masala
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 dried red Kashmiri chili
1 bay leaf
1 stick cinnamon
3 clove
1/2 teaspoon black paper
1 teaspoon kasuri methi
Dry roast all the above ingredient’s, let cool and ground coarsely. Set aside.
1 lb panner cubes
1 onion cubes
5 tomatoes cubes
5/6 cashew nuts ( paste)
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons green chili paste
1/2 cup cilantro chopped
1 1/2 teaspoon salt
3/4 teaspoon tandoori masala
1 teaspoon lemon juice
3 tablespoons ghee
1 cup water
Melt the ghee in a skillet, add onion’s and sauté for couple minutes .Add ginger paste, garlic paste and cook for a minute, add tomatoes, chili paste, chopped cilantro, salt and cook on medium heat until oil oozes out. Stirring once in between. Turn the heat off and allow the mixture to cool. Blend the mixture into thick paste. Pour the prepared paste in to the skillet and add cashew nuts paste and cup of water, dry masala, tandoori masala, and lemon juice .Mix all together, add paneer cubes cover the lid and let simmer on a low heat for about 2 to 3 minutes. Turn the heat off and serve panner with mazedaar flaky, crispy, paratha.
jikoni 