Paneer Malvani

Prep time:16-20,

Cook time :30-40,

Serve :4

Lavel of cooking:moderate

Taste :zesty

Elements for Paneer Malvani Curry Recipe 

Curds (paneer) 300 grams

Dried red chillies 3 tablespoons

Dark cardamom 2-3

Green cardamom 4-5

Cloves 3-4

Dried red chillies broken 4-5

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Onion cut 1 medium

Stone bloom (dagad phool) 2-3

Cinnamon 1 inch

Ginger-garlic glue 1 tablespoon

Dried coconut ( khopra) ground ¼ glass

Tomato finely slashed 1 medium

Turmeric powder ½ teaspoon

Salt to taste

Star anise 2

Curry leaves 8-10

Onion finely slashed 1 medium

Coriander leaves finely slashed 2 tablespoons

Coconut drain ½ glass

Crisp coriander sprigs for garnis

Technique 

Step 1

Warm 2 tbsps oil in a non-stick container, include dark and green cardamom, cloves, dried chillies, coriander seeds and cumin seeds and sauté for a moment. Includes cut onion, stone blossom and cinnamon and sauté for 6-8 minutes.

Step 2

Include ginger-garlic glue and sauté for 2-3 minutes. Include dried coconut and tomato and blend well. Include turmeric powder and salt and blend well. Expel from warmth, cool and include 4 tbsps water and pound into a smooth glue.

Step 3

Warm outstanding oil in another non-stick container, include star anise and curry leaves and sauté. Include cleaved onion and sauté till translucent.

Step 4

Strain the ground blend into the dish alongside ½ glass water and blend well. Cook for 3-4 minutes.

Step 5

Cut curds into enormous shapes and include alongside coriander leaves and coconut drain and blend well. Stew for 2 minutes.

Step 6

Move the curry into a serving dish, embellish with coriander sprig and serve hot.

Sustenance Info

Calories : 1970

Sugars : 54.9

Protein : 67.2

Fat : 164.7