Ingredients
Paneer - 250 gm.
Capsicum (finely sliced) - 2
Onions (finely sliced) - 2
Green peas (shelled) - 1 cup
Ginger-chilli paste - 2-3 tsp.
Butter - 2 tbsp.
Milk - 2 cups
Corn flour - 3 tsp.
?Salt to taste
Capsicum (finely sliced) - 2
Onions (finely sliced) - 2
Green peas (shelled) - 1 cup
Ginger-chilli paste - 2-3 tsp.
Butter - 2 tbsp.
Milk - 2 cups
Corn flour - 3 tsp.
?Salt to taste
Method
Cut the paneer into rectangle pieces.
Boil the green peas.
Slice the onions and capsicum.
Heat the butter. Stir-fry the onions and capsicums for two minutes. Then add the paneer pieces and green peas. Stir-fry for two-three minutes. Add the chilli-ginger paste. Allow the vegetables to cook.
Keep aside ½ cup milk. Add the remaining milk to the vegetables. Mix the corn flour in the ½ cup milk. When the vegetables and milk boil, add this to the boiling mixture. Stir so that no lumps form. Simmer on a low flame until the mixture thickens. Bake in a hot oven for five minutes. Serve hot with parathas.
Boil the green peas.
Slice the onions and capsicum.
Heat the butter. Stir-fry the onions and capsicums for two minutes. Then add the paneer pieces and green peas. Stir-fry for two-three minutes. Add the chilli-ginger paste. Allow the vegetables to cook.
Keep aside ½ cup milk. Add the remaining milk to the vegetables. Mix the corn flour in the ½ cup milk. When the vegetables and milk boil, add this to the boiling mixture. Stir so that no lumps form. Simmer on a low flame until the mixture thickens. Bake in a hot oven for five minutes. Serve hot with parathas.
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