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木瓜莱式的拉苏尼-帕内尔-库尔玛食谱,奶油和美味

This one is for all the paneer lovers out there,here is another reason to rejoice as we have successfully developed a new way to enjoy the milky white soft cheese cubes in velvety nutty gravy.真正的穆格莱风格的帕内尔·科尔玛,带有大蒜味,richness of cashews and almonds in yogurt based gravy that does full justice to the taste of homemade soft and velvety paneer or cheese cubes.Learn here如何在家里做软锅。

mughlai paneer korma recipe

Summer is gradually descending upon us,随着气温的升高和天气的炎热,我们期待着冷却液的到来,在食物中加入温和而微妙的味道,随季节而变化。The heavy food of winter is getting replaced by light,健康舒缓的食物菜单。Eating seasonally is an age old practice for the best nutritional values but in the modern times we are slowly forgetting that.Apart from introducing the spring and summer produce in the diet likemoringa flowers等等,we are also looking forward to mild spices and the kind of dish that can be prepared easily without sweating too much in the kitchen.

这部《帕内尔古玛经》和我所说的一模一样,口感温和,但在味道和味道方面却非常好。The smooth,mellow flavour of paneer korma is characteristic of all mughlai cuisine where onion is first boiled and then blend to make a satiny paste.如果没有大蒜,味道会很淡。Garlic overtones are must here,so please do not skip that.Cashews and almonds brings a richer and nuttier taste to the dish.With butter naan or onion kulcha you can mop it up the smooth velvety paneer korma in minutes.

我再也没有什么好吃的方法来做这种漂亮的软的了,milky white paneer in my blog.跳到这里读我所有的Paneer Recipes.

木瓜莱式的拉苏尼-帕内尔-库尔玛食谱,奶油和美味
Prep time
Cook时间
总时间
印度帕尼尔食谱,穆格莱·潘尼尔·库尔玛,柔软柔软的坚果肉汁,略带大蒜味。
Recipe type: 午餐
Cuisine: Indian
Serves: 4
成分
  • Paneer:200 gm切割成小三角形
  • Onion,培养基:1
  • 大蒜:10-12瓣(使用高脂肪的)
  • 腰果和杏仁:每10片浸水
  • Ginger,细碎:1茶匙
  • Green chilli : 2 medium size (depending upon the hotness)
  • Turmeric powder : ½ tsp
  • Cumin powder : 1 tsp
  • 红辣椒粉:一撮
  • Shahi garam masala : ½ tsp
  • 整个Garam Masala:丁香(3-4)cinnamon (1),绿色小豆蔻(2-3)
  • Black pepper powder : a light shower
  • Yogurt : ¼ cup (thick and creamy)
  • Cream / creamy milk : 2-3tbsp
  • 所需的酥油
  • Salt and sugar as per taste
  • 切碎的开心果和卡苏里冰毒作为装饰
Instructions
  1. 把平底锅切成小三角形。Keep a bowl of warm water ready.
  2. 在平底锅里加热一些油,让它加热到很好的温度。当足够热的时候,把平底锅炸成三角形。Once the underside of paneer starts absorbing brownish hues,flip it over and dunk them in bowl of warm water.
  3. 请注意,如果油不够热,平底锅会粘在平底锅的底部。
  4. Once done,把平底锅放在温水里,until further required.
  5. 在同一个盘子里,lightly sautee the garlic and green chillies.
  6. 用一茶匙酸奶做成腰果和杏仁糊。
  7. 现在在一个单独的容器里,把洋葱煮开。
  8. 用炒蒜和绿辣椒做成洋葱酱,直到光滑。
  9. 回到锅里,必要时加些油。
  10. Fry the onion-garlic-green chilli paste,till they turn light brownish.Add the minced ginger to it.
  11. Add whole garam masala and keep frying for 2-3 minute more.
  12. Add cashew-almond paste to the pan and keep stirring on low heat.
  13. Add all the spices except shahi garam masala and black pepper,keep frying.
  14. Switch off the gas and let it rest for one minute.
  15. Stir in the thick and creamy yogurt one tablespoon at a time.
  16. Blend it really well,so that no traces of yogurt can be seen.
  17. 添加Paneer多维数据集。Add two cup hot water and stir it.
  18. 打开煤气开关,盖上盖子,用小火煮5分钟。
  19. 检查调味品。搅拌沙希·加拉姆·马萨拉粉末。
  20. A gentle drizzle of black pepper powder.
  21. 一旦肉汁按照要求的稠度减少,加入2-3汤匙奶油或乳脂牛奶。
  22. Roughly scrambled kasuri methi in your hand and stir in the gravy.Use kasuri methi as per your liking but do not skip that.
  23. Drizzle few drops of ghee.用切碎的开心果装饰。
  24. Serve warm with butter naan,onion kulcha or with pulao.
笔记
Please note that this dish does not reheat that well.

你可以查一下制作配方shahi garam masala,,used in this recipe,在这里。

Until Next,,

苏卡尼亚

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