Methi Malai Paneer Subzi, Restaurant Style Sabzi by Tarla Dalal скачать в хорошем качестве

Methi Malai Paneer Subzi, Restaurant Style Sabzi by Tarla Dalal

Methi Malai Paneer Subzi, Recipe Link : https://www.tarladalal.com/Methi-Mala... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Methi Malai Paneer Subzi, Restaurant Style Sabzi The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Methi Malai Paneer Subzi, while also adding some spicy notes to it. Throw in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. Enjoy this restaurant-style subzi with your favourite roti or pulao. Preparation Time: 20 minutes. Cooking Time: 16 minutes. Serves 4. 1¼ cups chopped fenugreek leaves (methi) 1¼ cups paneer cubes 2 tbsp oil 1 small stick cinnamon (dalchini) 1 cardamom (elaichi) 1 clove (laung / lavang) 1 bayleaf (tejpatta) ¼ tsp turmeric powder (haldi) 1 tsp chilli powder ½ tsp coriander powder (dhania) ½ cup milk ½ tsp sugar ¼ cup fresh cream ½ tsp garam masala For the paste 1 tbsp oil ½ tsp cumin seeds (jeera) ¾ cup finely chopped onions 2 tsp chopped ginger (adrak) 1½ tbsp chopped garlic (lehsun) 1 tbsp chopped green chillies ½ cup chopped tomatoes 2 tbsp chopped cashewnuts For the garnish 2 tbsp grated paneer For the paste 1. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. 2. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. 3. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. 4. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. How to proceed 1. Heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. 2. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. 3. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. 4. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 5. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add the paneer, mix gently and cook on a medium flame for 1 minute. 7. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. 8. Serve hot garnished with grated paneer.