There will hardly be anyone among vegetarians who does not like paneer. Paneer is not only tasty but also good for health. It is rich in calcium and protein. Instead of lentils, you can substitute masala paneer for dinner or lunch. In winter, you can make this spicy recipe with desi ghee once a week. You can also eat masala paneer with gram flour roti, matar pulao, cumin rice, or plain ghee roti. If the consistency is a little thick, it will taste wonderful even with millet roti.



To make paneer, you need- two and a half hundred grams of paneer (the quantity can increase according to your choice), 2 large onions, 1 lump of garlic, 2 large tomatoes, mustard oil, ghee, capsicum, green chili, ginger, green Coriander, mace, green cardamom, cashews 4-5 pieces, a pinch of sugar, coriander powder, red chili powder, black pepper powder, roasted ground cumin, garam masala, salt, turmeric.

make like this

First of all, fry the pieces of paneer, square-cut onion, and capsicum in desi ghee and keep it. Fry them on low flame, do not make them read too much. Grind tomatoes, mace pieces, cashews, and green cardamom in a mixer. Finely chop the onion, grate it or make a thick paste. Make a paste of ginger, garlic, and green chilies. Now take oil in a pan. Add finely chopped onion to it. Add garlic paste before the onion changes color. Now add salt and fry it on medium flame. After frying for some time, add a tablespoon of ghee to it. Add turmeric, red chili powder, coriander powder. Fry it a little and then add tomato paste. Now fry all these spices well. Add half a teaspoon of sugar to it. Add cumin powder and a little black pepper powder. Fry all the spices on low flame till the oil separates. When it is fried, add some water to it and keep it to a boil. Take care not to add too much water. When the curry starts to thicken, add fried capsicum, onion, and paneer to it. Let it cook covered on low flame. When the gravy boils, add chopped coriander leaves and turn off the gas.

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