भाजीसाठी काय बनवायचा प्रश्न असेल तर बनवा हॉटेल स्टाईल पनीर लबाबदार | Paneer lababdar |MadhurasRecipe скачать в хорошем качестве

भाजीसाठी काय बनवायचा प्रश्न असेल तर बनवा हॉटेल स्टाईल पनीर लबाबदार | Paneer lababdar |MadhurasRecipe

#PaneerLababdar मधुराज रेसिपीचं नवीन पुस्तक ३६५ दिवस पारंपरिक न्याहारीचे पदार्थ खरेदी करण्यासाठी खालील लिंकवर क्लिक करा. 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This gravy has nice, rich and creamy texture. This is a very easy and simple recipe. We alredy have seen few paneer recipes like palak paneer, shahi paneer, paneer masala, paneer paratha, kadhai paneer etc. Here is another delicious addition to the list. This recipe is rich, creamy, spicy and full of flavours. We are making this perfectly restaurant style. The paneer just melts in mouth. I will be sharing few tips and tricks to retain that perfect texture of paneer. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe. Ingredients: • 1 tsp Oil • 4 sliced Onions • 2 medium size chopped Tomatoes • 7~8 Cashew nuts • 1 tbsp Butter • 1 tsp Ginger-Garlic paste • 1 tsp Garam masala • 1 tsp Coriander powder • Red chili powder • Hot Water • Salt to taste • 1 tsp Fresh cream • Grated Paneer • Paneer cubes Method: • Heat up oil on medium heat in a pan and add onions. • Fry onion well until it gets light golden color. • Add tomato, cashew nuts and fry well for about 5-7 minutes until tomato is cooked well. • Turn off the gas and let the mixture cool down a little. • Transfer the mixture into a blender jar and blend into smooth paste without using any water. • Use a little water if needed. Avoid using water as far as possible. • Heat up a pan on medium heat and add butter. • You can use oil in place of butter. • When butter melts add ginger-garlic paste and fry well. • Add the blended masala and fry well for about 5-6 minutes. • Add garam masala, coriander powder, red chili powder and mix well. • You can use kitchen king masala in place of garam masala. • Add sugar and fry everything well together for about 3-4 minutes. • Adding sugar helps to balance the sourness of tomato. • When masala begins to release oil add hot water and mix well. • Add salt and mix well. Simmer the gravy well for about 6-8 minutes. • Add fresh cream and mix well. • Adding fresh cream is optional. You can skip it if you don’t want. • Or you can beat the malai well which is available with you and use it in place of fresh cream. • Add grated paneer and paneer cubes and mix well. • You can fry the paneer before adding if you want. • Cook the gravy for just 3-4 minutes. • Turn off the gas and paneer lababdar is all ready. • Serve it with naan or paratha. • It goes well as side dish with jeera rice too. 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