Kashmiri Paneer Bahar - Quick View Click for Full View 50 mins. 73
Description:
Paneer In Palak & Methi Leaves With Kashmiri Masala
Preparation:
1) Finely grate Onion and Tomato.
2) Thaw frozen chopped Palak and chopped Methi Leaves.
3) Cut Paneer into cubes.
4) In small cooking pot, boil 2 Cups of Water.
5) Add 1 Tablespoon of Oil, Paneer Pieces and TURN OFF FLAME.
6) Cover & keep aside for 5 mins.
7) Drain excess water and place in 1 Cup of Water in bowl.
Cooking:
1) On medium flame, heat Oil in pan.
2) Add Cloves, Cinnamon Sticks, Whole Black Pepper, grated Onion, grated Tomato, Turmeric Powder and Salt.
3) Mix well and Cover & Cook for 2 mins.
4) Add Kashmiri Masala Paste, Green Chilli Chutney and mix well.
5) Add Thawed Palak, Thawed Methi Leaves, Red Chilli Powder, Coriander Cumin Powder, 1 Cup of Water and mix thoroughly.
6) Cover & cook for approx 2 mins.
7) Add drained Paneer, 0.25 Cup of Water and mix well.
8) Cover & cook for approx 8 mins.
9) Turn on high flame and stir time to time until Oil comes out.
10) Turn off flame, add Salted Butter and mix well.
Serve For: 4 Person
Total cooking time: 50 mins.
Garnishing:
Serve Hot With Roti
Ingredients Quantity Add to Cart
Oil 5 Tablespoon
Cloves 5 Piece
Black Pepper Whole 5 Piece
Cinnamon Sticks 3 Piece
Cottage Cheese ( Paneer ) 200 Gms
Salted Butter 20 Gms
Kashmiri Masala Paste 2 Tablespoon
Spinach ( Palak ) 120 Gms
Grated Onion 100 Gms
Grated Tomato 100 Gms
Chopped Fenugreek Leaves ( Methi ) 100 Gms
Green Chilli Chutney 1 Tablespoon
Red Chilli Powder 0.5 Tablespoon
Coriander Cumin Powder 0.5 Tablespoon
Turmeric Powder 0.25 Teaspoon
Salt As Required to Taste
Masala Potato
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Cauliflower Pakora
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Suran Masala
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Palak Corn Capsicum
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Egg Curry
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Whole Egg Curry
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Undhiyu Bataki
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Green Peas Curry
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