serves / Yields: 2, chilli Paneer is a wonderful appetizer from the Indo Chinese cuisine. Fry the batter coated paneer in batches until golden brown. Look up a recipe on the internet.
I love it for many reasons.
Pakistani, Palak Paneer is by far my all-time favourite food.
Pala k Paneer Naan, oh man, I love.
Too bad no Pakistanis seem to like it and.
One of my most craved, all-time favourite In dian dishes, palak paneer is a scrumptious curry made of rich cottage.
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Give it one quick boil and your Palak Paneer is ready. Drain our paneer cubes from the salt water and add it to the gravy. Cut the paneer into half inch cubes. Now add the other ingredients listed under "For chilli garlic sauce mixture" in given order and saute until the mixture becomes slightly thick and starts to ooze out the oil. Green chillies 5, corn flour 1 teaspoon, tomato sauce 1 teaspoon, ginger 1 teaspoon, garlic 1 teaspoon. Soft Paneer cooked in the best of Indo Chinese sauces and flavors. Mix it all together and add pureed tomato. Tomato ketchup - 1 Tbsp, crushed red pepper/Chilli flakes - 1/2 tsp. Check the consistency and simmer some more if needed to bring it down to a thickness you like. This gets rid of the spinachy (if theres any word like that) smell of the greens.
If you think the gravy is too thick for you add a ladle or two of the saved boiled water from the spinach and then cover. Subscribe, follow all the latest news from A Dutch View. Now heat a large pan / wok with oil, add the onion and saute until translucent.