Restaurant style Matar Paneer 🎥2018-12-15
Restaurant style Matar Paneer ; రెస్టారెంట్ మటర్ పన్నీర్ సీక్రెట్ మసాలా ఇదే
నార్త్ ఇండియా లో పడి చచ్చే పచ్చిబఠాణీ పన్నీరు కూర హోటల్ లో ఎలా చేస్తారో వివరించాను,ఒక్కసారి మీరు చేసి రుచి చూడండి ,మళ్ళీ మళ్ళీ చేస్తారు. సీక్రెట్ మసాలా గ్రేవీ మీకు తెలుస్తుంది. .
Note on Matar Paneer Recipe: (Taken from Other sites)
Renowned for its vegetarian cuisine, the Indian subcontinent has a massive population that relies purely on a meat free diet. From home cooked curries, street food, snacks and restaurant meals the variety is endless. Sheer abundance of lentils, beans and seasonal vegetables alongside an array of spices to lift the flavours of these ingredients makes it a viable diet and also one that is universally considered to be one of the best cuisines to offer a sustainable vegetarian meal.
Travelling through little by lanes of Old Delhi when I visit India is always a reminder of how popular Paneer is. You can spot loads of dairy shops that stock freshly made paneer. Indian cottage cheese or Paneer as it is commonly known is a versatile ingredient used in Indian vegetarian cooking. It has a mild flavour which is great as it soaks up all the goodness of spices. Paneer also cooks very quickly which makes it a great choice for a quick paneer tikka or in a curry. Similar to Halloumi in texture and does not disintegrate when simmered in gravies. I’m a huge fan of Indian cheese and all the more as I also rustle up homemade paneer using just a couple of ingredients (milk and lemon juice). It is also readily available in stores now.
Matar Paneer is a delicious recipe that hails from the north of India that is an all time favourite. The ingredients to make this simple dish start with a tomato base and basic spices including turmeric, coriander and cumin powder. The key is to cook the paneer prior to making the gravy which keeps the edges crisp yet moist. My little tip to ensure paneer doesn’t overcook is to fry it and then soak it in water while making the curry. Add the paneer right at the end while the gravy is simmering.
I would recommend making matar paneer a few hours prior to serving the dish. It helps the paneer to soak up all the flavours from the curry and spices.
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