Steps to prepare Jain Paneer Hyderabadi

Jain Paneer Hyderabadi

 Servings: 4 person

 Ingredients:

  • Oil - 10 tbsp 
  • Green chili - 6-7 pieces in a big slice
  • Ginger - 1/2 inch chopped in big pieces
  • Bottle gourd (Dudhi) - 1 Bowl roughly chopped
  • Tomato - 1 piece big slice
  • Spinach (Palak) - 1 cup
  • Coriander - 1 cup
  • Water - 1/2 cup
  • Whole Khada masala - (bay leaves - 2 piece, cloves - 3-4 piece, black pepper - 3-4 piece, cardamom - 2 piece)
  • Butter - 50 gm (1/2 to use in gravy and remaining half  to use at the end of gravy)
  • Hing - 1-2 tsp
  • Curry leaves - 5-6 leaves
  • Paneer - 200 gm
  • Coriander powder - 1.5 tsp
  • Turmeric - 1/2 tsp
  • Red chili powder -1 tsp
  • Cumin Powder - 1/2 tsp
  • Salt to taste
  • Single cream/homemade malai - 3 tbsp
  • Coriander, cream for garnishing

Gravy Paste

Step: 1
  • Add 3-4 tbsp oil into a pan.
  • Add all whole masala, ginger, red chili, bottle gourd, tomato, palak, coriander, and add water into it.
  • Cook for few minutes on medium flame till it is soft.
  • Leave it to cool and then grind to make a smooth paste.
Step: 2 - Prepare Hyderabadi Paneer

  • Heat the pan and add the remaining oil and 1/2 butter.
  • Add 1/2 tsp hing, curry leaves, mustard seeds, gravy paste (from step 1), and stir it well.
  • Cook it on medium flame till oil starts to release from sides. Now add paneer, coriander powder, turmeric powder, red chili powder, salt, cumin powder and cook it for 5-6 minutes.
  • Add the remaining butter, 3 tbsp cream, and cover it for about 5 minutes.
  • Turn off gas and transfer the content to a bowl and garnish with cream and coriander.
  • Serve it with hot chapatti, paratha, or naan.

Popular posts from this blog

Steps to prepare Jain Kela Vada (Banana Vada)

Image
Servings: 4 persons Ingredients: 2 raw bananas (kacha kela) 1 tbsp oil 1 tbsp mustard seeds (rai) 4-5 curry leaves 4 green chillies (finely chopped) 1 tsp chopped ginger (optional) 1 tsp fennel seeds (saunf) 1/4 tsp turmeric powder (haldi) 3 tsp chopped coriander Pinch of asafoetida (hing) Salt to taste 2 cup of gram flour (besan) Oil for frying Method: First peel, boil and mash raw bananas. Heat one tbsp oil in kadhai and add mustard seeds, hing, ginger (optional), curry leaves, fennel seeds, green chilli and saute in medium flame and add mashed bananas and then turn off the heat. Sprinke coriander. Make small round balls and keep aside. Take a deep bowl and add gram flour, water and salt. Mix them well to make a thick batter. Heat the oil in kadai and add tbsp of hot oil to the batter and mix it well. Dip the banana balls in the batter and deep fry till they turn golden brown. Remove extra oil using tissue paper and serve hot with tomato ketchup
Read more

Steps to prepare Tomato Tango Masala

Image
Ingredients: Tomato powder - 1 tsp Chat masala - 1/4 tsp Garam masala - 1 tsp Cumin powder (jeera) - 1 tsp Black salt - 1/2 tsp Sugar - 2 tsp Black pepper - 6 to 7 pieces Salt to taste Method to prepare tomato powder and tango masala: Wash tomatoes and cut into thin round slices. Keep into the sunlight for 5 to 6 days. When it dries, grind finely to form tomato powder. Mix all the above ingredients and grind them finely. Tango masala is ready to serve. Sprinkle this tango masala on wafers, mathri, kurkure or any other snacks. Adding this masala in the curry also increase food taste.
Read more

Steps to prepare Nimki (Farsi Puri)

Servings:12 - 15 pieces. Ingredient: Maida -1 cup Oil - 2 tbsp Kalonji  or black seasame - 1/2 tsp Salt to taste Maida - 1 tbsp (sata) Ghee - 1 tbsp (sata) Water - 1/2 cup Oil for frying Steps to prepare Sata: Take a small bowl and add maida 1 tbsp and ghee 1 tbsp Mix it finely till  it becomes soft and fluffy. Method for making Nimki Dough: Take a big bowl and mix 1 cup maida with kalonji, salt and oil. Add water slowly and make dough like puri. and keep aside for 30 minutes. Keep the oil to heat. Make a big round dough ball and make thick chapati out of it.  Apply sata on whole chapati and roll it like thin roll. Now cut into small ball and press it. Make round puri, then fold it to a half moon shape and again fold it to make a triangle shape. Like this prepare all small balls into triangles. Prick all triangles on both sides with a fork. Place all nimki in oil heated with medium flame only to make it crispy. As soon as it gets golden brown colour,
Read more