Shahi Paneer Veggie Feast Gravy: The regal Flavors of Indian Cuisine. |

mughlai shahi paneer recipe, mughlai shahi paneer korma recipe in hindi, paneer korma recipe in english, paneer gravy veg recipes of india, easy paneer recipes with gravy How to make Royal Paneer Veg Gravy Recipe? Shahi Paneer Veggie Feast - Experience the regal flavors of Indian cuisine with this recipe. It combines soft paneer cubes and fresh vegetables in a rich and creamy gravy, offering a feast for your taste buds. Hindi... Ingredients: Grated Paneer: 100g Paneer Cubes: 1 cup Fresh Milk: 1/4 cup Fresh Cream: 4 tbsp Chopped Coriander: 2 tbsp Kasuri Methi: 1 tbsp Cumin: half tsp Ginger-chili paste: 1 tsp Coriander: half tsp Garam masala: half tsp Salt: as per taste Oil: 2 tsp Ghee: 2 tsp Green peas: 1 cup Finely chopped capsicum: half cup Cumin: half tsp Asafoetida: half pinch Pepper powder: half spoon Method: 1. Make a paste of cheese and milk in a mixer. 2. Put ghee in a pan and fry the paneer cubes. Remove the paneer to a plate and keep aside. 3. Now h

Quick Recipe For Homemade Vermicelli With Premix Poha |

An Easy and Quick Recipe for Morning Snacks, Breakfast.

Poha is a popular breakfast dish in India made from flattened rice flakes. It is easy to make and can be customized with different vegetables and spices.

Ingredients for poha:

  • Ghee 4 tablespoons
  • Rye 1 teaspoon
  • Cumin 1 teaspoon
  • Asafoetida a pinch
  • Gram 2 tablespoons
  • Urad Dal 2 tablespoons
  • Red chilly 2 or as per taste
  • Sweet neem 10 to 12 leaves
  • Cashew 10 to 12 pieces
  • Ginger 1 inch piece, finely chopped
  • Green chilli 2 or as per taste, finely chopped
  • Salt to taste
  • Turmeric powder 1/2 teaspoon
  • Sugar 1 tablespoon
  • Rava 2.5 cup/ 250g.
  • Poha 2 cups
  • Gram Flour 1/4 cup
  • Peanut 1/4 cup
  • peas 1/4 cup
  • Onion 1 medium, finely chopped
  • Saff 1/2 teaspoon
  • Ghee 2 tablespoons
  • Citric acid 1/4 teaspoon
  • Refined oil as required for frying
  • Carrot 1 medium, peeled and grated
  • Corn 1/4 cup
  • Flour 2 tablespoons
  • Baking powder 1/4 teaspoon
  • Vermicelli 1 cup

Method of poha:

  1. To make the premix, heat some ghee in a pan and add rye, cumin, asafoetida, gram, urad dal, red chilly, sweet neem, cashew, ginger, green chili, salt, turmeric powder, sugar, and rava. Roast everything well on low flame until golden and aromatic. Transfer to a bowl and let it cool down.
  2. In a blender, grind some poha to a coarse powder. Add some gram flour, peanut, peas, onion, saff, ghee, citric acid, and salt. Blend again to make a smooth batter. Add some water if needed to adjust the consistency.
  3. Heat some refined oil in a kadhai and add the batter in it carefully to fry on medium flame until crisp and golden. Drain on a paper towel and keep aside.
  4. To make the vermicelli, boil some water and add salt(as per taste) and oil. Add the vermicelli and cook until soft. Drain and rinse with cold water.
  5. Take another pan, heat some ghee, and add carrot, corn, flour, and baking powder. Cook for a few minutes, stirring constantly. Add some water and bring to a boil. Simmer until the sauce thickens.
  6. To serve, serve the vermicelli on a plate and top with some sauce. Arrange some poha on the side and garnish with some coriander leaves.

The breakfast is ready. I hope you enjoy this poha recipe.


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