Geethu's Kitchen - Edit Recipe: Mutter Paneer
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Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
https://youtu.be/U-I4KFZXjeg?si=r7k2dJX935R3KOda
Ingredients
2 packs Tofu, pressed and cubed, sautéed in fake butter until pale brown but still soft (3 pkts) 1 cup frozen peas or 12 oz.Fry's peas (1.5 pkts) 1.5 tbsp fake butter 1.5 tsp jeera 1/4 tsp hing 1/2 tsp haldi powder (3/4 tsp) 1 tsp mirchi powder (1.25 tsp) 1 tsp kashmir march powder (1.25 tsp) + 1/2 tsp 2.5 tsp dhania powder (3.5 tsp) 1 tsp garam masala 2.5 tsp salt (to taste) (3 tsp) 1 tsp kasuri methi (optional) (1.5 tsp) Yogurt - 1/4 cup (optional) (1/2 cup) 1 small or 3/4 medium red onion, roughly chopped 6 medium Roma tomatoes, roughly chopped (8 Roma tomatoes) 4 Thai chilli, roughly chopped (6 chillis) 10 unsalted cashews (optional) (15 cashews) 2 tsp. ginger paste (2.5 tsp) 1 tsp garlic paste (1.5 tsp) Cilantro - chopped Cream - 3-4 tbsp (optional)
Steps
Fry diced tofu in fake butter and keep aside On medium flame, heat 2 tbsp oil and fry chopped onion until slightly translucent and chopped green chilli. Add cashews (optional) Add ginger-garlic paste and fry for 2 minutes Add chopped tomato and continue to stir until soft Turn off heat and allow to cool, before grinding to soft puree with yogurt (twice in Blendtec to ensure finely ground ) In kadhai, add 2 tbsp oil Add jeera and hing Then add red chilli powder (on Lo), immediately followed by tomato puree Stir quickly. Then add dhania, haldi powder and 1.25 tsp kashmir mirch powders Cover and cook on Lo until mixture reduces to half in volume; color will darken and oil will separate out Add yogurt and mix in, while stirring continuously Add peas and cover and cook for 5 minutes Add tofu and 2 tsp remaining salt; after stirring for 10 minutes, add desired amount of water When right consistency, add garam masala, kasuri methi (optional) and 1/2 tsp kashmiri mirch Sprinkle chopped cilantro [Stir in cream and simmer on Lo for 5-7 minutes]
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