Learn how to make delicious Paneer without cashew nuts and cream.
I’m sharing a recipe for Paneer with you today that doesn’t need onion or garlic, but it’s still a very delectable vegetable that you won’t believe till you try it.
It may be made in a slightly different way, but it’s not that hard; it will take you 20 to 25 minutes.
Paneer veggies can be served with naan, chapati, or roti. All of these things go well with this veggie.
Since I’ve prepared this vegetable two or three times in my home, and each time, everyone enjoys it a lot. Additionally, give it a try once and let me know how the paneer veggie was received by everybody in your household. • You will love this veggie, I’m sure of it.
Since I didn’t use particularly spicy chillies when making this veggie, you may serve it in both your lunch box and your kids’ tiffin box. You may also omit the green chillies if you’re cooking it for kids.
So let us learn how to succeed. Delectable paneer dish devoid of garlic and onions.
4
servings5
minutes20
minutes25
minutesToday I have brought a very special Paneer recipe for any fasting day or any other day when we do not eat onion. So what are you waiting for, let’s start cooking and see whether this vegetable is tasty or not.
Keep the screen of your device ON
Ingredients
Paneer – 200 grams
Cumin – 1 tsp
Curd – 2 cups
Kashmiri red chilli powder – 2 teaspoons
Green chilli – 2
Ginger – 1 inch
Whole black pepper – 10 to 12 (will grind and add it last)
Ghee – 2 tbsp
Coriander powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Kasoor Methi – 2 spoons
Gram flour – 3 spoons
Black salt – ½ tsp
Roasted cumin powder – 1 tsp
White salt – ½ tsp
Mustard oil – 2 teaspoons
Turmeric powder – 1 tsp
Asafoetida- 1 pinch
Directions
- To create a tasty paneer curry, heat the pan first. Then, add the mustard oil. When the pan is hot, add the two spoons of gramme flour and cook for a few seconds. Add cumin powder to it along with turmeric powder, black salt, garam masala powder, Kashmiri red chilli powder, coriander powder, and kasoori methi. I’ve roasted cumin to make a powder, which will taste good.
- Add everything and cook for a few seconds. Then, add the paneer cubes, toss to coat with spices, and continue to cook until the paneer becomes golden. Next, extinguish the gas and set it aside to cool. I’ll hold onto it.
- In the same pan again add ghee and heat it, add cumin seeds in hot ghee, let it splatter a little, and add asafoetida. As soon as the aroma starts coming from both things, we will turn off the gas.
- Now add curd, gram flour, Kashmiri red chilli powder, turmeric powder, white salt and coriander powder in a ball, mix everything well and break the curd so much that there are no lumps in it.
- Press the gas button now, add the mixture to the pan, and stir it constantly with a spoon. Add the ginger and green chillies, chopped into thin, long pieces, as soon as oil begins to emerge from the masala’s top.
- From then on, we will keep stirring it until the oil begins to float far above the spices.
- Using careful hands, mix in the garam masala powder, freshly chopped coriander, kasoori fenugreek, crushed black pepper, and cheese pieces.
- To ensure that everything tastes the same, add a half-glass of water, cover, and cook over very low heat for at least five to seven minutes. Then, switch off the gas.
- So do let me know how today’s recipe worked out for you.
Notes
- Whatever curd you are using in this, take it out from the fridge at least half an hour before and keep it aside because if you add curd straight from the fridge, then the vegetables will not become as tasty and there are chances of the vegetable bursting.
- In this you should use only roasted cumin powder, it is not as tasty as packaged cumin powder.
- If you do not have ghee then you can also make it in mustard oil but if you make it in ghee then it will taste quite tasty.
Did you make this recipe?
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