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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