Paneer butter Angara

Name: Paneer butter Angara
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Paneer; 100 gm Curd thick hungcurd; 1 tbs Besan; pinch Haldi; as required Salt to taste; 1 tsp Lal mirchi powder; 1 tsp Dhaniya powder; 1/2 tsp Kasoori methi; 1 tsp mustard oil; 4 Tamater; 2 Piyaz; 1 tbsp Adark mirchi garlic chopped; 1 Long cinnamon and tejpatta; 1 tsp Jeera; 2 Dry red chilli; 8 + 8 Cashew nuts + watermelon seeds

Daxa Parmar @daxaparmar

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Daxa Parmar @daxaparmar

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Ingredients

20 mini

2 servings

250 gPaneer
100 gmCurd thick hungcurd
1 tbsBesan
pinchHaldi
as requiredSalt to taste
1 tspLal mirchi powder
1 tspDhaniya powder
1/2 tspKasoori methi
1 tsp mustard oil
4Tamater
2Piyaz
1 tbspAdark mirchi garlic chopped
1Long cinnamon and tejpatta
1 tspJeera
2Dry red chilli
8 + 8Cashew nuts + watermelon seeds

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Steps

20 mini

1

For merination take a bowl add hungcurd add regular masala kasoori methi mustard oil besan salt add paneer pees and mix and cover all merination keep aside for 1/2 hours
2

In a non-stick pan add oil and butter add dry whole masala jeera kashmiri lal mirch add chopped onion sautte them add chopped lahsun Adark and mirchi tomato peaces stir continuously add regular masala salt cashew nuts kashmiri lal mirch powder watermelon seeds sautte them till all aur smooth and soft off the flame keep aside cool it and blend make a smooth paste I
3

In another pan add oil and butter add jeera dry red chilli add tomato mixer
4

Cut onion tomato in squre capsicum add in to greavy marinet paneer roast barbecue style
5

All veg and paneer add into greavy cook few mini add kasoori methi butter and cream.
6

So ready to serve with Paratha Naan and onion slices