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A classic restaurant-style Indian curry featuring marinated and pan-roasted cottage cheese chunks served in a rich, velvety tomato-based gravy. It is perfectly balanced with spices and a touch of butter for a delectable finish.
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Marinate paneer chunks in a yogurt and spice mix and refrigerate for 20 minutes. → Pan-roast the paneer chunks in a non-stick pan until golden brown. → Prepare a rich tomato gravy by sautéing spices, tomato paste, and roasted chickpea flour. → Combine the roasted paneer with the gravy and simmer for a few minutes. → Finish with butter and fresh coriander garnish.
Marinate paneer chunks in a yogurt and spice mix and refrigerate for 20 minutes. → Pan-roast the paneer chunks in a non-stick pan until golden brown. → Prepare a rich tomato gravy by sautéing spices, tomato paste, and roasted chickpea flour. → Combine the roasted paneer with the gravy and simmer for a few minutes. → Finish with butter and fresh coriander garnish.
A classic restaurant-style Indian curry featuring marinated and pan-roasted cottage cheese chunks served in a rich, velvety tomato-based gravy. It is perfectly balanced with spices and a touch of butter for a delectable finish.
Cut the paneer into square chunks of approximately 1 to 3/4 cm thickness.
Prepare the marinade by mixing curd, 1 tbsp chickpea flour, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, and a little salt in a bowl.
Add the paneer chunks to the marinade and mix until they are well-coated. Place them in the refrigerator for 20 minutes to set.
Heat 1-2 tsp of oil in a non-stick pan and roast the marinated paneer chunks on low flame until they turn golden brown on both sides.
In another pan, heat 2 tbsp of oil. Add cumin seeds, asafoetida, turmeric powder, coriander powder, dry fenugreek leaves, and ginger paste. Sauté briefly on low flame.
Ensure you use a non-stick pan for roasting paneer to prevent the marinade from sticking.
Always roast the paneer on a low flame to achieve a perfect golden brown color without burning it.
Adding roasted chickpea flour (besan) helps thicken the gravy and gives it a professional restaurant texture.
The addition of sugar is optional but helps balance the acidity of the tomatoes.
If you prefer onion and garlic, sauté them after the cumin seeds until light pink before adding other spices.
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