PANEER CORN TAKA TAK
Serves 4
Cottage cheese-cut into 1” pieces
Fenugreek leaves dry 1 tbsp
Butter 2tbsp oil 1 ½ tbsp
Red tomatoes – grind to a puree in a mixer
Salt 1 tsp
Chilli powder 1 tsp
Small onions 2 cut into rings
Corn boiled or frozen 1 cup
Capsicum cut into 1’’ pieces
Cream 2-3 tbsp
Heat 2 tbsp butter in a wok. Add freshly ground tomatoes. Cook till dry. Add salt, chilli powder .cook for 2-3 minutes on low heat. Keep aside.
Heat 1 ½ tbsp oil in a non stick pan. Add onions, capsicum & corn, sauté for 3-4 minutes.
Add cottage cheese to prepared tomato masala. Mix well.
Add ½ cup warm water & fenugreek leaves. Simmer till well blended.
Add cream & mix well. Remove from heat. Serve hot.
Serves 4
Cottage cheese-cut into 1” pieces
Fenugreek leaves dry 1 tbsp
Butter 2tbsp oil 1 ½ tbsp
Red tomatoes – grind to a puree in a mixer
Salt 1 tsp
Chilli powder 1 tsp
Small onions 2 cut into rings
Corn boiled or frozen 1 cup
Capsicum cut into 1’’ pieces
Cream 2-3 tbsp
Heat 2 tbsp butter in a wok. Add freshly ground tomatoes. Cook till dry. Add salt, chilli powder .cook for 2-3 minutes on low heat. Keep aside.
Heat 1 ½ tbsp oil in a non stick pan. Add onions, capsicum & corn, sauté for 3-4 minutes.
Add cottage cheese to prepared tomato masala. Mix well.
Add ½ cup warm water & fenugreek leaves. Simmer till well blended.
Add cream & mix well. Remove from heat. Serve hot.
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