Saturday, August 10, 2019



Paneer 250 gms chopped in to pieces
Tomato 4 big size chopped
Onion 1 large chopped in to small pieces
Green batani/mattar 1 cup
Garlic ginger paste 1 Tsp to 1 and 1/2 Tsp

Powder brackets

(1.Bay leaf 1 leaf made into pieces 1tsp fennel seeds
2.Dhania/coriander seeds 1 tbsp 
3.Masala powder half tsp
4.Jeera seeds 1 tsp)
Chilli powder 1tsp or individual spicy Ness
Butter 2 to 3 Tsp or even lesser
1.Place a pan on the stove and add butter to it..after the butter is heated add onion chop and mix well until transculent.
2.Add tomato chop now and mix well.
3.Then add the ginger garlic paste.
4.Next add matar /batani to it.Mix the mixture well.
5.Meanwhile keep ready the masala powder,and add to the mixture,and chilli powder and salt and garam masala by one.
6.Mix thoroughly the curry,keeping the flame in low.Fry and let it cook until 5 min. 
7.Now add the chopped paneer pieces and cook by keeping the lid for 5 to 8 minutes.
8.Add 1 tbsp if cream or curds if you like.I add them regularly.
9.After 5 min switch off the stove and garnish.
10.This sabji blends well with rotis and naans.
11.Serve hot

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