Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination.
KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.
Preparation time: 10 mints.Cooking time: 20 mints.
Ingredients:1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)2.One medium onion: cut into cube size.3.One inch ginger.4.Four clove of garlic.5.Two green chili, Two medium size tomato.6.Red, Yellow, Green bell pepper: one cup (cut into cube size).7.Two table spoon heavy cream.8.One dry red chili, few coriander seeds.9.Pinch of kasoori methi.10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.11.Salt and sugar as per taste.12.sunflower oil for cooking.
Process:
Crush the dry red chili and coriander seeds with the help of rolling pin.
Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.
Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.
Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.
Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.
Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.
Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.
Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.
Now remove the lid and add the fried bell peppers and mix well.
Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.
Your karahi paneer is ready serve hot with Roti or Paratha.
Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination.
KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.
Preparation time: 10 mints.
Cooking time: 20 mints.
Ingredients:
1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)
2.One medium onion: cut into cube size.
3.One inch ginger.
4.Four clove of garlic.
5.Two green chili, Two medium size tomato.
6.Red, Yellow, Green bell pepper: one cup (cut into cube size).
7.Two table spoon heavy cream.
8.One dry red chili, few coriander seeds.
9.Pinch of kasoori methi.
10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.
11.Salt and sugar as per taste.
12.sunflower oil for cooking.
Process:
Crush the dry red chili and coriander seeds with the help of rolling pin.
Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.
Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.
Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.
Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.
Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.
Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.
Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.
Now remove the lid and add the fried bell peppers and mix well.
Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.
Your karahi paneer is ready serve hot with Roti or Paratha.
Nonstop snow fall from last night. We are just stuck at home. Started watching movies and we finished two already. To give ourselves a treat I prepared some DHABA style dinner for us, The DHABA STYLE CHICKEN TIKKA BUTTER MASALA. That was just too good and really beyond my imagination.
My husband was so happy after having this. He really wanted to go out for dinner but because of this weather we can’t go anywhere so better to make my dinner table like restaurant, and served this yummy DHABA STYLE CHICKEN TIKKA BUTTER MASALA. A very easy and quick recipe to make happy your friends and family.
Preparation time: 20 mints.
Cooking time: 40 mints.
Ingredients:
For Marinating:
1.Boneless chicken: 400 gm (cut into small cube size).
2.One tea spoon ginger paste.
3.One table spoon curd.
4.Half tea spoon red chili powder.
5.Half tea spoon black pepper powder.
6.A pinch of cinnamon powder.
7.One table spoon lime juice.
8.One table spoon olive oil.
9.Half tea spoon salt.
For sauce or gravy:
1.One large chopped tomato.
2.One small canned tomato. (if you don’t have canned tomato then use one medium chopped tomato).
3.Half tea spoon grated ginger.
4.Half tea spoon red chili powder.
5.Half tea spoon garam msala powder.
6.Half tea spoon turmeric powder.
7.Half tea spoon cumin powder.
8.A pinch of kasoori methi.
9.Two to Three table spoon of fresh cream.
10.Salt and sugar AS per taste.
11.Butter for cooking.
Process:
Wash and clean the chicken pieces and now marinate them with the mentioned ingredients and keep it aside for 30 mints.
Now preheat your oven in maximum temperature.
Skewer the chicken pieces and Place the skewers in an oven proof tray. Grill it for 10 to 15 mints. (Between brush butter and flip the skewers).
The tikka’s are ready now remove the tikka’s form the skewers and keep it aside.
Now add some butter in a pan and add the chopped onions and grated ginger and fry till the onions are transparent.
Now add the canned tomato and all the spices powder with some salt and sugar. Cook for another 3 to 4 mints. After it’s completely cool down make a smooth paste with this.
Now add some butter in a vessel and add the mixture into the vessel and cook for 2 mints. Now add the fresh cream and stir for some time, your gravy is ready.
Finally add the tikka’s and cook with a lid for 5 mints. Before switch of the heat add the kasoori methi and mix well.
The DHABA STYLE CHICKEN TIKKA BUTTER MASALA is ready serve hot with Naan or Roti.
