Serves 1
Directions
- 1Add basic masalas to curd: pav bhaji masala, garam masala, and kasuri methi.
- 2Mix everything well.
- 3Soak Kashmiri red chilies in hot water for 15 minutes.
- 4Transfer soaked Kashmiri red chilies into a blender.
- 5Add garlic and water to the blender and blend to make a paste.
- 6Grate the paneer. You can also mash it.
- 7Heat mustard oil and ghee in a pan.
- 8Add cumin seeds and besan to the pan and roast them.
- 9Add chopped onion and green chilies to the pan and cook until golden.
- 10Add the garlic chilli paste to the pan and cook for 2 minutes.
- 11Add the curd paste to the pan, mix, and cook for 5 minutes.
- 12Add grated tomato and salt to the pan, mix, and cook for 5 minutes.
- 13Add grated paneer to the pan.
- 14Mix the paneer and cook for 3 minutes on medium flame.
- 15Finally, add butter and coriander leaves.
- 16Mix and turn off the flame.
- 17Serve hot with bread or paratha.
Ingredients
- 0.5 Cup Fresh Curd
- Turmeric Powder
- Kashmiri Chilli
- 1 tsp Coriander Powder
- Cumin Powder
- 1 tsp Pav Bhaji Masala
- Garam Masala
- Kasuri Methi
- Soaked Kashmir Chilli
- Garlic
- 250 gms Paneer
- Mustard Oil
- Ghee
- 1 tsp Cumin Seeds
- 1 tbsp Besan
- Chopped Onion
- Chopped Chilli
- Grated Tomato
- as per taste Salt
- Butter
- Coriander Leaves
Equipment
bowlwhiskblendergraterpanspatula
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