Parwal 3 Nos Paneer-50gms(greated) onion _1Chopped Garlic - 2 cloves Chopped Oil-4-5 Tbsp Turmeric-1/2 Tsp Garam Masala-1/2 tsp Chilli Powder-1/2 tsp Salt-As per taste Chopped coriander leaves Preparations: Cut each parwal into halves and deseed it.With just 1/2 tea spoons of salt boil the parwals for 3mins.Remove from water and keep it separate. Heat 1 Tbsp oil in a kadhai and add chopped garlic,onions fry till light brown add paneer to it.Add the masala,turmeric,chilly powder,salt and toss for few min.Turn off the gas and sprinkle chopped coriander and mix well. Stuff each half piece of Parwal with paneer stuffing's.Once all been stuffed,take separate pan put 2 Tbsp oil shallow fry the stuffed parwals care fully turn these parwals so that its cooked on both sides.served with rice. |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh