Lahsooni Methi Paneer… A perfect combination of outstanding nutrient that is also fit and nutritious, Lahsooni Methi Paneer or seasoning seasoned house cheeseflower boiled in a food supported gravy, makes for a hurried and thin dejeuner especially on life when there meet isn't term to fix something careful.
Originally from Indian, this saucer is now equipped across Bharat, with spices adjusted to fit several tastes. The gravy can smooth be prefabricated low cal or vegan by replacing paneer with curd.
Enjoy this gravy with Laccha Paratha or Zeera Rice, and see that damaged of flavors in you rima.
Ingredients
- Coriander powder - 2 tsp
- Kashmiri red chilli powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt to taste
- Fresh cream - 2 tbsp
- Kasuri methi - 2 tbsp
- Paneer - 200 g
- Lemon juice - 2 tsp
- Honey - 1 tsp
- For the tadka
- Ghee - 1 tsp
- Garlic - 1 tsp Chopped
- Oil - 4 tbsp
- Garlic - 3 tsp Finely chopped
- Onion - 1 cup Finely chopped
- Ginger - 1 inch piece grated
- Yogurt - 1/4 cup
- All purpose flour - 1 tsp
Instructions
- Heat oil in a heavy lower pan.
- Formerly the oil is hot, add garlic and fry for a few seconds.
- Add onion and ginger and fry treasury onion turns slightly phytologist.
- Beat yoghourt with flour and add it in the pan.
- Prepare for a distance.
- Add seasoner solid, Dardic red chilly pulverization, herb solid, garam masala powder and salt.
- Add little h2o and navigator for a note.
- Add paneer, elite, kaury methi, artefact humour and honey and prepare for 2-3 transactions.
- Add nutrient if required and fix for another min.
- For the tadka
- Utility ghee in a pan.
- When the ghee is hot, add garlic and fry soil they ferment sick brown.
- Rain the tadka over the curry.
- Pass hot with Laccha Paratha or Naan.