Sunday, November 29, 2009


v Potato(small square pieces) - 3 no s
v Paneer(small square pieces) - 200 gm
v Onions(Small cut pieces) - 2 no s
v Green Chilly(round cut pieces) - 4 no s
v Red Chilly (broken pieces) - 4 no s
v Turmeric Powder - 1 tsp
v Kashmiri Chilly Powder - 1 ½ tsp
v Coriander Powder - 1 tsp
v Garam Masala(optional) - 1 tsp
v Mustard - 1 tsp
v Salt - to taste
v Water -
v Curry Leaves -
v Oil( any refined oil) -2 tsp

How to Prepare:

v Take a Nonstick Pan, add 2 tsp of any refined oil into it, when it gets hot , put 1tsp of mustard seeds, then 4 broken pieces of red chilly and a few curry leaves and sauté it well. Then add round cut pieces of green chilly sauté well and put the small cut pieces of onions into it and mix well along at a low flame for 2 to 3 minutes.
v Add 1 tsp of turmeric powder , 1tsp of coriander powder , 1 ½ tsp of kashmiri chilly powder and salt to taste and sauté well for 1 minute then immediately add the small cut pieces of potato into this texture and mix well and put some water about ½ cup (is for a semi gravy if u want more gravy then you can add 1 cup of water as your way of consistency) and close with a lid for 10 minutes at a low flame so that the potato gets boil.
v After 10 minutes open the lid then mix the texture again and then put the small square pieces of fresh paneer into this and mix slowly again with the texture and keep it for 5 to 8 minutes at a low flame for easily boiling at this stage add 1 tabs of tomato sauce for balancing the consistency of gravy.
v After that put off the flame, and serve it a dish for hot use.
v For garnishing put a few coriander leaves on the top of potato paneer gravy.

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