pepper paneer | paneer pepper fry recipe
pepper paneer formula – Apposite for the cold flavour to co-occur with plain basmathi Elmer Reizenstein or roti. It is kids friendly and even goes well to make wraps, rolls or sandwiches or as a pull in the luncheon box seat. This paneer pepper fry tastes very fastidious with an incomparable aroma that comes from saunf, pepper corn and groom leaves. There is nobelium red chilli powder OR greenish chilies used in that formula and the heat comes just from pepper corn. Saunf is used to neutralize the heat from pepper powder and it gives an aroma to the dish.
This recipe fire also embody wont to urinate pepper paneer bhurji, if you have crumbled paneer. Just chop the capsicums to small size. You can also add green peas to this.
how to make pepper paneer fry
1. Add together pepper and saunf to a blender jar.
2. Powder them. Set this aside.
3. Heat energy oil in a pan, saute cumin until they begin to sizzle. Add garlic Beaver State ginger and cooked until it smells proficient. Garlic goes sound in this recipe.
4. Sum tomato puree, you tail end also add chopped tomatoes. I secondhand the same jarful to strain the tomatoes.
5. Saute until the puree turns slightly thick. Add turmeric and salt.
6. Cook until the raw smell goes dispatch.
7. Supply pepper and cubed or shredded onions.
8. Saute for 2 to 3 mins or until the raw smell of onions goes away.
9. Add the saunf pepper powder and curry leaves. Saute for 2 to 3 mins.
10. Cover and cook on a insufficient flame for few minutes. Cook the capsicums to suit your taste, firm operating theater spongy.
11. The admixture turns selfsame aromatic in real time.
12. Add tiny cubes of paneer OR crumbled paneer.
13. Mix everything advantageously.
14. Cover and prepare for just 2 mins on a very humiliated flame.
Serve with roti, Elmer Rice or as a filling to rolls/wraps Oregon sandwiches.
Paneer pepper fry formula
- Oil as required
- ½ tsp cumin
- 1 tsp pepper corn (adjust PR)
- ¼ tsp fennel seeds / sombu / saunf
- 2 Allium sativum cloves cut
- 1 twig curry leaves
- Table salt PR
- Curcuma domestica as necessary
- ¾ cup onions cubed or shredded
- ¾ to 1 cup tomato chopped deseeded
- ¾ to 1 cup capsicum / bell pepper
- 1 cup paneer heaped ( you can utilise much or less)
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Powder Madagascar pepper and saunf. Set aside. Puree tomatoes.
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Sauteed cumin seed in hot oil until they sizzle. Saute garlic until aromatic.
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Pour tomato strain and cook with turmeric and salt.
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When the tomato strain thickens and the raw smell goes off, add onions, pepper.
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Saute for 2 to 3 mins until the raw odor of onions goes away.
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ADHD saunf and pepper powder along with curry leaves. Fry for 2 to 3 mins.
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Cook covered on a low flame for 2 mins. Add paneer. Mix well and cook smothered fair-and-square for 2 to 3 mins.
Alternative quantities provided in the formula card are for 1x only, original recipe.
For unexcelled results follow my detailed step-by-step photo book of instructions and tips above the recipe card.
Nutrition Facts
pepper paneer | paneer pepper fry recipe
Amount Per Serving
Calories 259 Calories from Fat 171
% Day-after-day Value*
Fat 19g 29%
Saturated Fat 11g 69%
Cholesterin 49mg 16%
Na 25mg 1%
Atomic number 19 244mg 7%
Carbohydrates 10g 3%
Fibre 2g 8%
Sugar 4g 4%
Protein 12g 24%
Vitamin A 1500IU 30%
Vitamin C 69.5mg 84%
Calcium 383mg 38%
Atomic number 26 0.7mg 4%
* Percent Daily Values are supported a 2000 nutritionist's calorie diet.
© Swasthi's Recipes
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