Directions
- 1In a bowl, add oil & spices, mix everything & then add paneer. Coat paneer well with the oil and spices and leave it for 15 minutes.
- 2Toast it on the pan from all the sides until golden.
- 3Soak cashews & melon seeds for 30 min in hot water, blend to make the paste
- 4Take 150 g of low-fat yoghurt and add spices in it - 1 tsp Kashmir red chilli powder, pinch of turmeric powder and 1 tsp coriander powder. Mix well and add cashew melon paste in this mixture and stir it again.
- 5In a pan add 1 teaspoon of oil, 1 tsp of freshly chopped ginger and 1 tsp of Kashmir chilli powder. Let it cook for a few seconds and then add yoghurt mixture in it.
- 6Let it cook for 6 to 8 minutes on medium high flame & then add toasted paneer in it and give it a gentle mix. Add some Kasoori Methi in it by rubbing it between your palms.
Ingredients
- 250 gm Low Fat Paneer
- 1 tsp oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
- 0.25 tsp turmeric powder
- 0.5 tsp Amchur powder
- 0 salt
- 20 gm cashews
- 10 gm melon seeds
- 150 g low-fat yoghurt
- 1 tsp freshly chopped ginger
- 0 Kasoori Methi
Equipment
bowlpanblender
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