Shanghai Paneer

Shanghai Paneer Recipe

 

 

Ingredients:-

2 cups paneer pieces

1 onion finely chopped

8 green chilies cut into thin slices

1/2 cup capsicum, sliced

1 small bowl spring onions green chopped

2 tsp garlic paste

1 tsp corn flour

1/2 tsp sugar

1/2 tsp soy sauce

1/2 tsp vinegar

1/2 tsp black pepper powder

2 tbsp tomato sauce

1 tbsp cashew nut chopped

Salt to taste

Oil to deep fry

How to make Shanghai Paneer:-

• Combine the corn flour, salt, soy sauce and black pepper powder.
• Mix well and coat the cubes of paneer well in the mixture.
• Deep fry few cubes at a time in sufficient hot oil.
• When paneer turns brown from the edges then take out from the oil and keep aside.
• Heat 1-1/2 tsp of oil in a pan.
• Add green chilies, garlic paste, chopped onion, capsicum, cashew nuts and salt.
• Saute well on low heat for about 3 minutes.
• When looks little bit brown in color then add sugar and tomato sauce.
• Cook until gravy become thick.
• Add fried paneer and vinegar. Mix gently and cook for 2 more minutes.
• Add spring onions. Mix well and stir for 1-2 minutes.
• Serve immediately.

Chana Makhani

Chana Makhani Recipe

Ingredients:-

1 cup chickpeas (little sprouted and moist)

3 cups of frozen spinach (boil it and make a smooth paste)

2 teaspoons oil

1 medium onion, chopped

2 bay leaves

4 cloves garlic, sliced

1-inch knob of ginger

1 tsp cumin powder

1 tbsp coriander powder

2 tsp garam masala

¼ tsp turmeric

1 tsp fennel seeds

1 tsp mustard seeds

2 green chillies, chopped

½ cup cashews, soaked in water for 30 minutes, then blended into a smooth paste with ½ cup water

Juice of 1 lemon

How to make chana makhani:-

• Heat the oil.
• Add the mustard seeds and fennel seeds. When the mustard sputters, add the ginger and garlic, sauté for a few seconds, then add the onions and the bay leaves.
• Add a generous pinch of salt and sauté on a medium-low flame until the onion turns translucent.
• Add the cumin powder, coriander powder, garam masala, green chilies and turmeric. Stir well.
• Add the spouted chana. Mix well, and bring to a simmer. Lower the heat and cook for five minutes.
• Let it cool a little and then transfer to a blender and blend into a smooth paste. Be very careful handling the hot mixture.
• Add the greens paste back to the pan with the cooked chickpeas. Turn on the heat and bring the mixture to a boil. Add water if it's too dry.
• Add the cashew cream, the lemon juice, and salt to taste.
• Serve hot with rice or chapati.