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250g - paneer, cubed
1 - onion, finely chopped
1 - tomato, finely chopped
1 - onion, sliced
1 - tomato, sliced
1 - capsicum, sliced
2 - green chillies, finely chopped
3-4 tbsp - oil (or as required)
1 tsp - jeera seeds
1 tbsp - ginger - garlic paste
1/2 tsp - turmeric powder
1/2 tsp - jeera powder
1/2 tsp - garam masala powder
1/2 tsp - kasoori methi
1/4 tsp - black pepper powder
1 tbsp - boiled cashewnut paste
1 tbsp - butter
a pinch of crushed kasoori methi
a little cream
How to Make Paneer Peshawar
Heat oil in a kadai. Add jeera seeds and allow it to crackle.
Then add in the chopped onions and saute until light brown in colour.
Add ginger-garlic paste and chopped tomatoes.
Cook till the oil surfaces on top.
Dilute the turmeric powder, jeera powder, garam masala powder and pepper powder in 2 tbsp of water. Add it to the gravy.
Also add in the chopped green chillies.
Bhuno the masala for 2 minutes.
Then add in the sliced onions, tomatoes, capsicum and 8-10 tbsp of water.
Mix and cook for a couple of minutes.
Then add in the cashewnut paste, butter and salt to taste.
Mix them well and cook for 2-3 minutes.
Finally, add in the cream, crushed kasuri methi, paneer cubes and cook for a further 5 minutes or until the paneer heats through and becomes soft.
Check and adjust the seasoning.
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