PANEER TAWA MASALA WITH MUSHROOM AND BABYCORN
Preparation Time : 10-15 mins
Cooking Time : 25-30 mins
Servings : 4
Ingredients
Button mushrooms, halved 8-10
Babycorns ,halved and boiled 8-10
Cottage cheese (paneer), 1 1/2 inch cubes 400 grams
Baby potatoes, parboiled 10
Pearl onions 10-15
Oil 5 teaspoons+3 tablespoons
Onions, chopped 2 large
Ginger, chopped 1 1/2 inch piece
Green chillies, chopped 3-4
Coriander powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 4 teaspoons
Salt to taste
Tomato puree 8 tablespoons
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons
Method
Sauté mushrooms, babycorns, paneer cubes, baby potatoes and pearl onions separately in one teaspoon of oil each. Sprinkle a little salt while sautéing. Drain and set aside. Heat a tawa. Put three tablespoons of oil on the tawa and when it is hot add onions and sauté till browned. Add ginger and continue to sauté. Add a little water and continue to cook. Keep the sautéed paneer and vegetables on the rim of the tawa. Add green chillies to the onion mixture and continue to sauté. Take the vegetables into the masala at the centre of the tawa. Add coriander powder, red chilli powder, garam masala powder, salt, tomato puree and half a cup of water and mix. Cook for three to four minutes and add lemon juice and mix. Garnish with coriander leaves and serve hot.
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