Chhola Curry / White Chana Curry / Chickpea Curry

Chhola Curry / White Chana Curry
Chhola Curry / White Chana Curry
Chhola Curry / White Chana Curry
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Chhola Curry / White Chana Curry
Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let's start ...
Prep Time 10 Minute
Cook Time 15 Minute
Servings
People
Ingredients
Prep Time 10 Minute
Cook Time 15 Minute
Servings
People
Ingredients
Instructions
  1. Soak the chickpeas in water for 8 hours.
    Soak the chickpeas in water for 8 hours
  2. Wash the chickpeas with water, add them to the cooker, and also add salt.
    Wash the chickpeas with water, add them to the cooker, and also add salt
  3. Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
    Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
  4. Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
    Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
  5. Sieve the tea water with a sieve And pour that water into the cooker.
    Sieve the tea water with a sieve And pour that water into the cooker
  6. Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
    Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
  7. Put gas on the pan. Add 3 tablespoons of oil.
    Add 3 tablespoons of oil
  8. Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
  9. Add chopped onions and green chillies to the kadai / pan.
    Add chopped onions and green chillies to the kadai / pan.
  10. Fry the onion until light brown.
  11. When the onions are roasted add chopped tomatoes and turmeric powder.
    When the onions are roasted add chopped tomatoes.
  12. Add some salt and stir, Then put the lid on the Kadai / pan.
    Add some salt and stir, Then put the lid on the Kadai / pan.
  13. Cook tomatoes.
    Cook tomatoes.
  14. When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
    When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
  15. Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
    Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
  16. Add 1.5 glasses of water and salt as per taste.
    Add 1.5 glasses of water and salt as per taste.
  17. Let the vegetable boil.
    Let the vegetable boil.
  18. Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
    Add half a teaspoon of Amchur powder to the vegetable and let the vegetable cook on low heat for 7 minutes.
  19. Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
    Serve hot chickpeas with puri or rice.
  20. Serve hot chickpeas with puri or rice.
    Serve hot chickpeas with puri or rice.

Raw Banana Kofta / Kachche Kele Ka Kofta

Raw Banana Kofta / Kachche Kele Ka Kofta


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Raw Banana Kofta / Kachche Kele Ka Kofta

Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta.
Ripe bananas are very beneficial for health and raw banana is also very good for health.
By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different.
The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it.
You can sometimes make banana kofta sabzi at home to change your taste.
If you want, you can eat banana koftas in this way without even making curry.
Follow the steps given below to make Banana Kofta curry recipe ....

Prep Time 10 minute
Cook Time 20 minute

Servings
People


Ingredients

Prep Time 10 minute
Cook Time 20 minute

Servings
People


Ingredients


Instructions
  1. To make a banana kofta, first take a raw banana.
    To make a banana kofta, first take a banana

  2. And divide raw banana in 2 pieces.
    And divide raw banana in 2 pieces

  3. After that put raw banana in the pressure cooker and add about a cup of water.
    After that put raw banana in the pressure cooker and add about a cup of water.

  4. After this, cook the banana by giving it a whistle in the cooker.
    Remove the banana peel when the pressure comes out from cooker.
    After this, cook the banana by giving it a whistle in the cooker. Remove the banana peel when the pressure comes out from cooker.

  5. Then mash the banana.
    Then mash the banana.

  6. Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too.
    Besan is not to be added too much, otherwise only gram flour will appear in banana koftas.
    Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too. Besan is not to be added too much, otherwise only gram flour will appear in banana koftas.

  7. Now mix the mixture.
    Now mix the mixture.

  8. After this, take a little mashed mixture in your hand and make medium size spherical ball.
    After this, take a little mashed mixture in your hand and make medium size spherical ball. Keep the ball diameter 1:30 to 2 inches.

  9. Make all the balls of that mixture.
    Make all the balls of that mixture.

  10. Now put a kadai / frying pan on the gas.
    Now put a kadai / frying pan on the gas.

  11. Pour oil into the pan.
    Pour oil into the pan.

  12. When the oil is hot, turn the gas to medium flame.
    Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
    When the oil is hot, turn the gas to medium flame. Now put the balls in hot oil and keep in mind that the gas remains on medium flame.

  13. Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
    Keep driving the balls with a spoon and changing their sides so that the balls do not burn.

  14. And fry them till they turn light brown.
    And fry them till they turn light brown.

  15. When the balls become slightly bad, take them out of the oil.
    When the balls become slightly bad, take them out of the oil.

Now we'll prepare mixture for Kofta Curry
  1. For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1 inch piece of ginger, two red chilies, one spoon of coriander seeds.
    For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1 inch piece of ginger, two red chillies, one spoon of coriander seeds.

  2. And put all the spices in the jar of grinder.
    And put all the spices in the jar of grinder.

  3. And grind them until they are slightly coarse in the grinder.
    And grind them until they are slightly coarse in the grinder.

Now we will prepare curry for Kofta
  1. Now take out the extra oil from the pan and leave two spoons of oil in it.
    Now take out the extra oil from the pan and leave two spoons of oil in it.

  2. When the oil is hot, add cumin seeds and red chili.
    When the oil is hot, add cumin seeds and red chili.

  3. When the cumin starts crackling.
    chili

  4. Add the grinded spices to it.
    Add the grinded spices to it.

  5. Now fry the spices.
    Now fry the spices.

  6. Fry the masala till the masala starts leaving the oil.
    Fry the masala till the masala starts leaving the oil.

  7. Now add two spoonfuls of beaten curd to the spices.
    Now add two spoonfuls of beaten curd to the spices.

  8. And the spices keep stirring. The spices have to keep running till the curd mixes well.
    And the spices keep stirring. The spices have to keep running till the curd mixes well.

  9. When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
    When the curd mixes well with the spices, add about a glass of water to it and add salt as well.

  10. Turn high the flame.
    Turn high the flame.

  11. As soon as the curry comes to a boil add the koftas in it.
    As soon as the curry comes to a boil add the koftas in it.

  12. Also put garam masala along with it.
    Also put garam masala along with it.

  13. Cover the pan with lid.
    And reduce the flame to medium.
    Cook for about 5 minutes.
    If you feel that the water is less then you can add more water.
    Cover the pan with lid.

  14. Put a tempering pan on a separate gas.
    When the pan is hot, add 1 teaspoon Kasuri Methi to it.
    When the pan is hot, add 1 teaspoon Kasuri Methi to it.

  15. Add hot kasoori methi to the kadhai / pan.
    Close the lid.
    Add hot kasoori methi to the kadhai / pan. Close the lid.

  16. Cook for about 5 minutes.
    Cook for about 5 minutes.

  17. Delicious koftas are ready.
    You can eat koftas with pulav or with roti or with paratha or puri.
    These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.
    Delicious koftas are ready. You can eat koftas with pulav or with roti or with paratha or puri. These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
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Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
Today I will tell you the potato tomato pea vegetable. By the way, it is very easy to make potato tomato pea vegetable. You can call it in many ways, one way is to make potato tomato pea vegetable without boiling the potatoes. And the second way is to boil the potatoes first and then make tomato pea vegetable. Today I will tell you the other way to make potato tomato pea vegetable in which first boil the potato and then make its vegetable. This vegetable is very easy to make and is made immediately and is often made in everyone's homes. This vegetable can be made in both dry and succulent manner. Potato Tomato Pea vegetable is colorful to look at, which you feel like eating, you can feed this vegetable to whomever it will be happy, you can eat potato tomato pea vegetable with paratha roti whole rice. Follow the steps given below to make potato tomato pea vegetable...
Prep Time 5 Minute
Cook Time 20 Minute
Passive Time 5 Minute
Servings
People
Ingredients
Prep Time 5 Minute
Cook Time 20 Minute
Passive Time 5 Minute
Servings
People
Ingredients
Instructions
  1. First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  2. Then put the kadai or fry pan on the gas.
    Then put the kadai or fry pan on the gas.
  3. Pour oil into the kadai / pan.
    Pour oil into the kadai / pan.
  4. When the oil is hot, add cumin seeds to the oil.
    When the oil is hot, add cumin seeds to the oil.
  5. When the cumin starts crackling, add the red chillies.
    chili
  6. Then add chopped onions to the pan.
    Then add chopped onions to the pan.
  7. Fry the onion when the onion turns light pink then add chopped tomatoes.
    Fry the onion when the onion turns light pink then add chopped tomatoes.
  8. Cook tomatoes. As soon as the tomatoes are cooked, add the peas.
    Cook tomatoes.
  9. Then add turmeric powder and coriander powder to it.
    Then add turmeric powder and coriander powder to it.
  10. And also add salt.
    And also add salt.
  11. Stir the mixture and cover the pan with a lid.
    Stir the mixture and cover the pan with a lid.
  12. So that the tomatoes and peas cook well and the masala also cooks well.
    So that the tomatoes and peas cook well and the masala also cooks well.
  13. When tomatoes and peas are cooked add lightly mashed potatoes.
    When tomatoes and peas are cooked add lightly mashed potatoes.
  14. Mix the potatoes well with a spoon.
    Mix the potatoes well with a spoon.
  15. Cook for two minutes.
    Cook for two minutes.
  16. Then add 1.5 cups of water.
    Then add 1.5 cups of water.
  17. Mix the curry with a spoon. Add 1/2 teaspoon garam masala and 1/2 teaspoon red chilli powder.
    Mix the curry with a spoon.
  18. Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander. Cook the vegetable on low flame for five minutes.
    Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander Cook the vegetable on low flame for five minutes
  19. Now the curry is ready. Eat this delicious curry with paratha, roti, puri or rice and enjoy.
    Now the curry is ready. Eat this delicious vegetable with paratha, roti, puri or rice and enjoy.

Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

Garlic Desi Ghee / Lehsun Desi Ghee Tadka


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Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

Today I will tell you how to make chilli garlic tempering / lehsun lal mirch tadka.
Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe.
You can add garlic tempering to any recipe, add to dal or any vegetable or curry.
If ever your recipe has become a little bad taste then add garlic tempering to the recipe, your recipe will be amazingly delicious.
Add garlic tempering to the vegetable and enjoy the recipe.
Follow the steps given below to make a delicious Tadka of garlic...

Prep Time 2 Minute
Cook Time 3 Minute

Servings
People


Ingredients

Prep Time 2 Minute
Cook Time 3 Minute

Servings
People


Ingredients


Instructions
  1. First take one tadka pan and place on the gas.
    Switch on the gas on medium flame.
    First take one tadka pan and place on the gas. Switch on the gas on medium flame.

  2. Add a teaspoon of desi ghee / country ghee in the pan.
    Add a teaspoon of country ghee in the pan

  3. Allow ghee to heat.
    When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
    Allow ghee to heat. When smoke starts blowing from the ghee, add chopped garlic into desi ghee.

  4. Stir garlic with spoon.
    Let fry garlic for 20 seconds.
    After that add pieces of red chilli.
    Stir garlic with spoon. Let fry garlic for 30 seconds. After that add pieces of red chilli.

  5. Add cumin seeds after 10 seconds.
    Roast cumin.
    Add cumin seeds after 10 seconds.

  6. Fry the garlic till light brown.
    Fry the garlic till light brown.

  7. Turn off the gas and add red chilli powder.
    Turn off the gas and add red chilli powder.

  8. Now garlic red chilli / lehsun lal mirch tadka is ready.
    Transfer the tadka from pan to the bowl. Now garlic red chilli / lehsun lal mirch tadka is ready.

Ginger Tea / Adrak Ki Chai

Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. When the tea is drunk with flavourful ginger, the taste buds are all the more thrilling. Enjoy this tea in winters with your favourite savours, warm and fresh. This ginger tea also acts as a medicine to avoid cold in winter.
Ginger Tea / Adrak Ki Chai
Ginger Tea / Adrak Ki Chai
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Ginger Tea / Adrak Ki Chai
Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. It is the world's most commonly consumed beverage after water. Many distinct tea kinds, such as Darjeeling and Chinese greens, have a cooling, mildly bitter, and astringent taste. While others have profiles that greatly differ, including sweet, nutty, floral or grassy notes. When the tea is drunk with flavourful ginger, the taste buds are all the more thrilling. Enjoy this tea in winters with your favourite savours, warm and fresh. This ginger tea also acts as a medicine to avoid cold in winter.
Prep Time 1 minute
Cook Time 8 minute
Servings
Cup
Prep Time 1 minute
Cook Time 8 minute
Servings
Cup
Instructions
  1. First take empty fry pan, put on the gas.
    First take empty fry pan, put on the gas.
  2. After that take 3/4 cup of water.
    After that take 3/4 cup of water.
  3. Along with that, take 1 inch of coarse paste of ginger.
    Along with that, take 1 inch of coarse paste of ginger.
  4. Take one tbsp of sugar and one tbsp of tea leaves.
    Take one tbsp of sugar and one tbsp of tea leaves.
  5. Pour water into the pan. Add coarse paste of ginger and 1 tbsp of sugar to pan.
    Pour water into the pan.
  6. Wait till the water boils.
    Wait till the water boils.
  7. Once water starts boiling add 1 tbsp of tea leaves to pan.
    Allow the tea to boil for thirty seconds.
  8. Allow the tea to boil for 30 seconds.
    Allow the tea to boil for thirty seconds.
  9. Then add 1/2 cup of milk to the pan.
    Then add 1/2 cup of milk to the pan.
  10. Let the tea boil.
    Let the tea boil.
  11. Let the tea boil for one minute.
    Let the tea boil for a minute.
  12. After one minute filter the tea using tea strainer.
    After one minute filter the tea using tea strainer.

Coconut Laddu / Nariyal Ka Laddu

Coconut Laddo / Nariyal Ka Laddo
Coconut Laddo / Nariyal Ka Laddo
Coconut Laddo / Nariyal Ka Laddo
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Coconut Laddu / Nariyal Ka Laddu
Coconut is very good for health and is also very tasty to eat. The raw white meat inside a coconut is referred to as the kernel. It has a firm texture and delicious, slightly sweet flavour. If you have a whole coconut, you can scrape the raw meat out of the shell and eat it. In its processed form, you’ll usually find it sliced, shaved, or grated. Grated coconut is also called as coconut powder or coconut boora. Coconut laddus can be eaten in any season, whatever the season, coconut has very few calories. So this coconut dessert is also very effective in reducing your body weight, Because it is made of coconut powder, coconut powder has very little fat. This coconut dessert is made very quickly and is very tasty to eat as well as very beneficial for health. I will tell you a very easy method of making coconut laddus which is very tasty to eat. Follow the steps given below to make delicious coconut laddus ...
Prep Time 1 Minute
Cook Time 9 Minute
Servings
Pieces
Prep Time 1 Minute
Cook Time 9 Minute
Servings
Pieces
Instructions
  1. Take 1 cup coconut powder or boora.
    Take 1 cup coconut powder or boora.
  2. Take 2 tbsp of sugar. You can use sugar as per your wish. More or less but even if you eat more sugar, do not add more than half a cup of sugar. I am not making too much sweet nor faded ladoos here. Do not add sugar at all if someone has sugar. Coconut powder is naturally sweet. So it would be nice to eat ladoos without sugar as well.
    Take 3 tbsp of sugar. You can use sugar as per your wish. More or less but even if you eat more sugar, do not add more than half a cup of sugar. I am not making too much sweet nor faded ladoos here. Do not add sugar at all if someone has sugar. Coconut powder is naturally sweet. So it would be nice to eat ladoos without sugar as well.
  3. Take 1/2 cup of milk also.
    Take 1/2 cup of milk also.
  4. After that take 1 tbsp of desi ghee.
    After that take 1 tbsp of desi ghee.
  5. Take 1/4 tbsp cardamom / elaichi powder.
    Take 1/4 tbsp cardamom / elaichi powder.
  6. Put kadai / fry pan on the gas. Add a cup of coconut powder or boora to the kadai / fry pan.
    Put kadai / fry pan on the gas. Add a cup of coconut powder or boora to the kadai / fry pan.
  7. Stir the coconut powder with a spatula so that the moisture of the coconut powder runs out. Fry for a minute.
    Stir the coconut powder with a spoon so that the moisture of the coconut powder runs out. Fry for a minute.
  8. After that add sugar, cardamom powder along with 1/2 cup of milk.
    After that add sugar, cardamom powder along with 1/2 cup of milk.
  9. Fry this mixture with a spatula. Fry till the milk dries while frying the mixture.
    Fry this mixture with a spatula. Fry till the milk dries while frying the mixture.
  10. When the milk of the mixture dries. Then add a spoon of desi ghee and stir with a spatula.
    When the milk of the mixture dries. Then add a spoon of desi ghee and stir with a spatula.
  11. Fry the mixture for 30 seconds.
    Fry the mixture for 30 seconds.
  12. Now switch off the gas. Let the mixture cool.
  13. When the mixture cools down. Then make the laddus with a light hand.
    When the mixture cools down. Then make the ladoos with a light hand.
  14. When the mixture cools down. Then make the ladoos with a light hand.
  15. Take a spoonful of coconut dust after making laddus.
    Take a spoonful of coconut dust after making laddus.
  16. Wrap dust of coconut on all coconut Laddu's.
    Wrap dust of coconut on all coconut Laddu's.
  17. Wrap dust of coconut on all coconut Laddu's.
  18. Delicious coconut laddu's are ready to eat. Enjoy this delicious and instant desert.
    Delicious coconut laddu's are ready to eat. Enjoy this delicious and instant desert.

Pointed Gourd Curd / Parwal Dahi Dry Recipe

parwal ki sabji
Pointed Gourd Curd / Parwal Dahi Recipe
Pointed Gourd Curd / Parwal Dahi Recipe
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Pointed Gourd Curd / Parwal Dahi Recipe
Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health. There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories. Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.
Prep Time 5 Minute
Cook Time 20 Minute
Servings
People
Ingredients
Prep Time 5 Minute
Cook Time 20 Minute
Servings
People
Ingredients
Instructions
  1. First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
    First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
  2. Take an onion and chop it well.
    Take an onion and chop it well
  3. Crush the coriander seed coarsely with mortar and pestle.
    Crush the coriander seed coarsely with mortar and pestle.
  4. Now put the kadai / fry pan on the gas. Add 2 tbsp of oil in kadai / fry pan.
    Now put the kadai / fry pan on the gas. Add 2 tbsp of oil in kadai / fry pan.
  5. Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
    Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
  6. After 10 seconds add chopped green chilli and chopped onion.
    After 10 seconds add chopped green chilli and chopped onion.
  7. Stir spices with spatula.
    Stir spices with spatula.
  8. Fry until light pink.
    Fry until light pink.
  9. After that add coarse coriander. Stir for 30 seconds.
    After that add coarse coriander.
  10. After that add turmeric into kadai / fry pan. Fry the spices for about a minute.
    After that add turmeric into kadai / fry pan.
  11. Then add chopped pointed gourd / parwal to the spices.
    Then add chopped pointed gourd / parwal to the spices.
  12. Mix chopped pointed gourd / parwal with spices.
    Mix chopped pointed gourd / parwal with spices.
  13. Cover the lid on the kadai / fry pan.
    Cover the lid on the kadai / fry pan.
  14. Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically. If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
    Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically.
  15. Open the lid again and check if the vegetable is cooked.
    Open the lid again and check if the vegetable is cooked.
  16. If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
    Now add the 2 tbsp beaten curd onto pointed gourd / parwal.
  17. Keep stirring the vegetable for one minute. Add salt to the sabji as per taste.
    Add curd to the vegetable.
  18. Add red chilli powder and garam spice / masala to the vegetable.
    Add red chilli powder and garam spice / masala to the vegetable.
  19. Mix spices to the vegetable and close the lid of kadai / fry pan. Leave the lid closed for one minute. So that the aroma of garam masala properly mixes with the vegetable.
    Mix spices to the vegetable and close the lid of kadai / fry pan.
  20. Sprinkle coriander leaves on curd dry parwal recipe. Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.
    Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.

Hotel Vali Matar Panner / Cheese Peas Curry

Hotel Vali Matar Panner / Cheese Peas Curry


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Hotel Vali Matar Panner / Cheese Peas Curry

Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.
Cheese is very good for health.
Everyone likes cheese curry very much.
But today I am going to tell you the cheese curry recipe.
After eating it you will be licking fingers.
You must have eaten cheese curry recipe in hotels or at weddings.
Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.
Please follow the steps given below and enjoy a very tasty cheese curry recipe ...


Instructions
  1. First cut the paneer into cubes.
    First cut the paneer into cubes

  2. After that take one fry pan / Kadai.
    Place pan / kadai on the gas.
    So Put the fry pan / kadai on the gas first.

  3. Add oil to the pan / kadai to fry the paneer.
    Add oil to the pan / kadai to fry the paneer.

  4. Put the paneer in the pan / kadai to fry
    Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry

  5. Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry

  6. Fry the paneer until light brown.
    Fry the paneer until light brown

  7. When the paneer is roasted, take it out in a plate and keep it aside.
    When the paneer is roasted, take it out in a plate and keep it aside.

  8. Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
    Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.

  9. Make the paste of onion.
    Paste should be coarse.
    Make the paste of onion.

  10. Make the paste of Tomato.