Mangalorean Recipes

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Paneer Muttar

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Quantity: Measure: Ingredients: Description:
25 Grams Cashew Nuts Make paste
275 Grams Green Peas  
80 Ml. Cooking Oil  
175 Grams Cooking Oil  
25 Grams Ginger Garlic Paste  
150 Grams Curds  
1 Teaspoon Chilly Powder, Red  
300 Grams Paneer (Indian home made cheese)  
100 Grams Tomatoes  
  As Required Salt to taste
25 Grams Charmagaz Paste
1/2 Teaspoon Garam-Masala  
50 Ml. Milk Cream  
5 10 g Chillies Green  
25 Grams Coriander Leaves (Kothmeer)  
1 Pinch Kesar/Saffron  
1 Teaspoon Coriander Powder  


1. Make a puree out of tomato in a blender.
2. Boil the onions in water for 8 minutes, strain and puree.
3. Take butter or oil in a sauce pan and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste.
4. Cook for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
5. Cook till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron.
6. Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
7. Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
8. Squeeze the paneer and add to gravy.
9. Make a paste of charmagaz seeds, almonds and cashew nuts, previously blanched and soaked.
10. Mellow the gravy with cream, paste of nuts,  and serve hot garnished with fresh coriander leaves and slit green chillies

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