Скачать с ютуб DHABA STYLE PANEER CURRY | RESTAURANT STYLE PANEER CURRY | PANEER GRAVY в хорошем качестве

DHABA STYLE PANEER CURRY | RESTAURANT STYLE PANEER CURRY | PANEER GRAVY

Dhaba Style Paneer Curry | Restaurant Style Paneer Curry | Paneer Gravy | Dhaba Style Paneer Masala | Dhaba Style Paneer Sabzi | Paneer Masala Recipe | Paneer Curry Recipe | Dhaba Style Paneer Gravy Ingredients for Dhaba Style Paneer Curry: (Tsp-Teaspoon; Tbsp-Tablespoon) Paneer, cut into around 1” rectangular pieces- 250 gms For tempering: - Cumin seeds-1 tsp - Green cardamom-3 - Cloves-4 - Cinnamon- 1 small - Black cardamom-1 - Bay leaf-1 - Red Chillies-3 Spice Powders: - Turmeric-1/2 tsp - Deggie Mirch (or Red Chilli Powder)- 1 tsp - Kashmiri Chilli Powder- 1 tsp - Coriander powder-1.25 tsp - Cumin powder -1/2 tsp - Later, - Kasuri Methi, roasted and crushed- 2 tsp - Garam Masala -1/2 tsp Other Ingredients: - Ginger crushed - 1 tsp (1” piece) - Garlic crushed -1 tsp (3 cloves) - Onions chopped- 2 small or 1 big (120 gms) - Whisked curd/yogurt- 3 tbsp - Tomato purée, readymade- 5 tbsp - Fresh cream, (optional)- 1-2 tbsp - Coriander leaves, chopped - 2 tbsp - Oil- 4 tbsp - Salt-1/2 tsp +1/2 tsp Preparation: - Cut the paneer into around 1” rectangular pieces. - Peel and chop the onions. Peel & crush the ginger & garlic in a mortar & pestle or on a chopping board. Set aside. - Whisk the curd/plain yogurt till smooth & set aside. - Dry roast the fenugreek leaves for around 30 secs. Cool and roughly crush it with your hand. - Fine chop the coriander leaves for garnish. Process: - Heat 1-2 tbsp oil in a pan and then add the cut paneer. Fry it on medium heat for around 2 mins till slightly brown and then flip. Repeat on the other side for another 2 mins. Remove onto a plate. - Now heat oil in a kadhai, add the whole spices and give a stir. - Add the crushed ginger and garlic and fry on low heat for around 2 mins. - Add the chopped onions and 1/2 tsp salt and fry on medium heat for 6-7 mins till light brown. - Now add the spice powders and a splash of water. Mix and fry on low heat for 2-3 mins and then add tomato purée. - Fry on medium to low heat for 2-3 mins till oil separates. - Now switch off heat & add the whisked curd/yogurt . Give a mix and switch on heat. - Cook on low heat for 3 mins till oil separates. - Add the fried paneer pieces, give a mix and add 200 ml water. Also add 1/4-1/2 tsp salt and cover & cook on low heat for 10 mins. - Now remove lid add garam masala powder, kasuri methi & fresh cream and simmer for 2-3 mins. - Garnish with chopped coriander leaves, give a mix and serve hot with Naan, Kulcha or Zeera Rice. #dhabastylepaneercurry #dhabastylepaneermasala #paneermasalacurry #paneermasalagravy #paneergravy #paneerrecipe #spiceswad