Embassy Paneer

 EMBASSY            PANEER

3 tbsp. Butter

150 gms. Paneer

2 Onions chopped

2 Garlic flakes crushed

1/2" Ginger crushed

1 Green Chilli chopped

1 tbsp. Maida

1/2 cup Milk +1/2 cup Water

2 Tomatoes blanched & chopped

1/4 tsp.black chilli pwd.

1 tbsp. Tomato Sauce

3-4 tbsp.Green Coriander chopped

1/2 tsp. Garam Masala

1/2 tsp.Red Chilli Pwd.

-Heat butter and add onions,garlic,ginger and green chilli and saute.

-Add maida and cook for 1/2 minute.

-Reduce flame,add milk-water mixture stirring continuosly so that no lumps are formed. Cook till slightly thick.

-Add tomatoes, salt, peppers and tomato sauce and cook for about 3 minutes.

-Add Paneer cubes and green coriander and mix.

-Sprinkle Garam Masala and mix well.

-Serve hot.

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AACHARI  PANEER

4 tbsp.Oil

2 tsp.dried Ginger pwd. (saunth)

1/2 tsp Fenugreek Seeds  (methi daana)

1 tsp, Mustard Seeds  (sarsoan daana)

1/2 tsp. Onion Seeds  (kalonji)

1 tsp.Cumin Seeds  (jeera)

3 Onions chopped

3 Green Chillies chopped

5-6 Garlic flakes crushed

1" Ginger crushed

1 tsp. Turmeric pwd. (haldi)

1/2 cup Curd beaten

1 1/2 tsp. Dry Mango pwd. (amchur)

300 gm. Paneer

1/2 tsp. Red Chilli pwd.

Salt to taste

-Heat oil, add saunth, methi daana, sarsoan, kalonji and jeera and saute tillthe seeds crackle.

-Add onions and hari mirch and fry till golden.

-Add ginger, garlic and haldi and mix well.

-Gradually add curd stirring continuosly.

-Add amchur, and cook till curd driesslightly.

-Add Paneer and 2 slit hari mirch and mix.

-Add salt and lal mirch and mix on low flame for a minute.

-Serve hot

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