Ingredients
Paneer – 200 gms, cut into small cubes, Green Capsicum – 1, cut into long, thin strips, Oil – 2 tbsp, Garlic Paste – 1 tbsp, Tomato Puree – 2 tblsp, Garam Masala Powder – 1/2 tsp, A pinch of Sugar, Red Chilli Powder – 3/4 tsp, Cumin Powder 1 tsp, Salt to taste
Method
– Heat oil in a frying pan and add the garlic paste.
– Stir for about 30 seconds and add the tomato puree, salt, sugar, red chilli powder and garam masala.
– Mix well.
– Add capsicum and saute for a minute on medium heat.
– Turn off heat and add the paneer and mix well.
– Transfer to a microwaveproof bowl and microwave uncovered on high for three minutes. 7.
– Serve hot with rotis.
Tag: Paneer Pasanda
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Paneer pasanda
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Paneer Pasanda
Ingredients
200 gm cubed paneer, 2 teaspoon refined oil, 2 tablespoon tomato puree, 1/2 dash sugar, 1 teaspoon cumin powder, 1 cut into strips capsicum ( green pepper), 1 tablespoon garlic paste, 1/2 teaspoon garam masala powder, 1/2 teaspoon red chilli powder, salt as required.
Method
– Heat oil in a frying pan on medium flame and add the garlic paste in it.
– Stir for about 30 seconds and add the tomato puree, salt, sugar, red chilli powder, cumin powder and garam masala. Mix well. Add capsicum and saute for a minute on medium flame. Turn off the flame and add paneer. Mix well. Transfer to a microwave proof bowl and microwave it on high for 3-4 minutes. Garnish with chopped coriander and serve hot with chapatis.
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Paneer Pasanda
Ingredients
200 gm cubed paneer, 2 teaspoon refined oil, 2 tablespoon tomato puree, 1/2 dash sugar, 1 teaspoon cumin powder, 1 cut into strips capsicum ( green pepper), 1 tablespoon garlic paste, 1/2 teaspoon garam masala powder, 1/2 teaspoon red chilli powder, salt as required.
Method
- Heat oil in a frying pan on medium flame and add the garlic paste in it.
- Stir for about 30 seconds and add the tomato puree, salt, sugar, red chilli powder, cumin powder and garam masala. Mix well. Add capsicum and saute for a minute on medium flame. Turn off the flame and add paneer. Mix well. Transfer to a microwave proof bowl and microwave it on high for 3-4 minutes. Garnish with chopped coriander and serve hot with chapatis.