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Yummy paneer Curry for occasions
Published On: 24 Nov 2013
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
English: Garam Masala
Heat oil and butter in a pan.
:- Adding oil prevents the butter from browning too quickly.
Add bay leaf and fry for a few seconds till the oil turns fragrant.
Add ginger-garlic paste. Fry till the raw smell of the ginger garlic disappears.
Add the tomato puree. Stir for 5-6 minutes.
Add red chilli powder. Stir and continue to saute for 12 minutes in low flame.
Add fresh cream or cashewnut paste. Stir continuously on a low flame till oil gets separated from the masala.
Add 1 cup of water. Let the curry cook on low flame.
When the curry begins to thicken, add slit green chillies, salt and ½ tsp sugar and stir for few seconds.
Add paneer cubes. Stir gently and let the paneer cook in the gravy till it becomes soft.
Add kasuri methi leaves and garam masala powder and stir well.
Garnish with coriander leaves.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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