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

Exclusive Tomato Pakoda Recipe |

Tomato Pakoda.

Famous Suati Tomato Pakora Recipe

Generally, pakoda aka Pakora aka Bhajoya aka Bhajiya is made with onion, Potato, Yami, Ajwain leaves, Poi leaves but tomato pakora is than an exclusive dish. Mostly popular in the Surat city of Gujarat, particularly at Dumas village tourist point. Here is the exclusive recipe for Tomato Pakoda for you.

Ingredients for Tomato Pakoda:

  • 3 large tomatoes
  • 2 cup Besan(Chickpea flour)
  • 2 tablespoons rice flour
  • Pinch turmeric
  • Pinch asafoetida
  • Baking soda
  • 1/2 cup chopped coriander
  • 4 green chilies
  • 1 small piece of ginger
  • garlic
  • cloves
  • 5 leaves of Curry Leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon roasted cumin
  • 1 teaspoon chaat masala
  • 1 teaspoon sugar
  • Salt to taste
  • Water as needed
  • Oil for frying.

Method of Tomato Pakoda:

  1. First of all let us prepare chutney by adding besan, coriander, salt, curry leaves, ginger, garlic, chili, lemon juice, roasted cumin, chaat masala, salt, sugar and a teaspoon of water in a mixer and grind it.
  2. Then wash the tomatoes and cut them into round slices. Do coating the tomato slices with the chutney.
  3. To make a batter, mix the besan flour, rice flour, turmeric, pinch of asafoetida, salt and water as required and make a thick paste then add a pinch of baking soda and a teaspoon of oil in a bowl and whisk well.
  4. To fry the pakora/pakoda/bhajiya, heat the oil on medium gas and dip the chutney coated/covered tomato slices in the batter and fry on a medium flame till it becomes brown, crispy.

Tomato Pakora/Pakoda is ready.


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