#how to make veg brinji

[vidhyasfood]

Brinji Rice | Instant Pot Vegetable Brinji Rice

Brinji Rice | Instant Pot Vegetable Brinji Rice ##lunchboxrecipes #instantpotindianrecipes

A flavorful rice recipe with exotic Indian spices and vegetables cooked in coconut milk. Here comes my second kid-friendly lunch box special – Brinji rice or to precisely say Instant pot vegetable brinji rice. Hop on to read what exactly is Brinji rice and how to make it? (more…)

[soupoctave1-blog]

Paneer kurma recipe, paneer kuruma

Learn how to make Paneer kurma, paneer kuruma. Paneer in a coconut, cashew, spices, onion, tomato based gravy. Fennel seeds makes the kurma really flavourful that will linger in your tastebuds. I have been making veg makhani with paneer for many days now, being Aj's favorite. I wanted to make paneer in kurma style which I make usually. I had fresh paneer in stock, so wanted to try kurma for dinner, clicked along for posting here too. I usually skip tempering soambu aka fennel seeds as Vj hates fennel seeds. But I just love the flavour a lot in Brinji and kurmas. it really elevates the flavour of the dish. Just make sure no to use too much. It turned out really good, if you want, you can add on few boiled veggies like beans, peas and carrot. Use good quality soft paneer/ fresh paneer for best results and cut into smaller cubes.

Paneer kurma recipe Recipe Cuisine: Indian |  Recipe Category:Side dish Prep Time: 10 mins  |  Cook time: 20 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Learn how to make Paneer kurma, paneer kuruma. Paneer in a coconut, cashew, spices, onion, tomato based gravy. Fennel seeds makes the kurma really flavourful that will linger in your tastebuds.

Recipe ingredients:

Paneer, cubed - 1 & 1/2 cups Onion - 1 Tomato -1 Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 3/4 tsp Kitchen king masala/ garam masala powder - 3/4 tsp Turmeric - 1/4 tsp Lemon juice - 1 tsp Coriander leaves, finely chopped - 2 tbsp Mint leaves - 6 Salt - as needed To temper Oil - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 Stone flour - few Fennel seeds - 1/2 tsp To grind Coconut, grated - 1/2 cup Cashews - 6 Green chilli - 2

How to make paneer kurma method:

Place coconut, cashews, green chilli in a blender and grind it with 1/2 cup water to a smooth paste.

Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water.

Gather all other masala powders needed.

Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds.

Add onion and fry for a minute. Add ginger garlic paste and cook further more for 30 seconds.

Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey. 

Add ground paste, mint leaves and cook for a minute in medium flame.

Add 1 & 1/2 cups to 2 cups water and mix well.

Add paneer cubes and bring to boil.

Simmer for 6-8 minutes or until the gravy is thick. 

Switch off stove, add lemon juice, coriander leaves.

Notes

I used milky mist fresh paneer, if frozen I use kohinoor.

Fresh ginger garlic paste works best.

Adjust red chilli powder, green chilli as per your need of spice level.

Tags:paneer kurma, paneer kuruma, korma

Step by step pictures preparation of paneer kurma

Place coconut, cashews, green chilli in a blender and grind it with 1/2 cup water to a smooth paste.

Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water. Gather all other masala powders needed.

Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds. Add onion and fry for a minute. 

Add ginger garlic paste and cook further more for 30 seconds.

Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey. 

Add ground paste, mint leaves and cook for a minute in medium flame.

Add 1 & 1/2 cups to 2 cups water and mix well.

Add paneer cubes and bring to boil.

Simmer for 6-8 minutes or until the gravy is thick. Switch off stove, add lemon juice, coriander leaves.

Serve hot with chapathi, parotta or kuska.

Share:

Source: https://www.rakskitchen.net/2019/01/paneer-kurma-recipe-paneer-kuruma.html

[sudanhelp53-blog]

Paneer kurma recipe, paneer kuruma

Learn how to make Paneer kurma, paneer kuruma. Paneer in a coconut, cashew, spices, onion, tomato based gravy. Fennel seeds makes the kurma really flavourful that will linger in your tastebuds. I have been making veg makhani with paneer for many days now, being Aj's favorite. I wanted to make paneer in kurma style which I make usually. I had fresh paneer in stock, so wanted to try kurma for dinner, clicked along for posting here too. I usually skip tempering soambu aka fennel seeds as Vj hates fennel seeds. But I just love the flavour a lot in Brinji and kurmas. it really elevates the flavour of the dish. Just make sure no to use too much. It turned out really good, if you want, you can add on few boiled veggies like beans, peas and carrot. Use good quality soft paneer/ fresh paneer for best results and cut into smaller cubes.

Paneer kurma recipe Recipe Cuisine: Indian |  Recipe Category:Side dish Prep Time: 10 mins  |  Cook time: 20 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Learn how to make Paneer kurma, paneer kuruma. Paneer in a coconut, cashew, spices, onion, tomato based gravy. Fennel seeds makes the kurma really flavourful that will linger in your tastebuds.

Recipe ingredients:

Paneer, cubed - 1 & 1/2 cups Onion - 1 Tomato -1 Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 3/4 tsp Kitchen king masala/ garam masala powder - 3/4 tsp Turmeric - 1/4 tsp Lemon juice - 1 tsp Coriander leaves, finely chopped - 2 tbsp Mint leaves - 6 Salt - as needed To temper Oil - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 Stone flour - few Fennel seeds - 1/2 tsp To grind Coconut, grated - 1/2 cup Cashews - 6 Green chilli - 2

How to make paneer kurma method:

Place coconut, cashews, green chilli in a blender and grind it with 1/2 cup water to a smooth paste.

Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water.

Gather all other masala powders needed.

Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds.

Add onion and fry for a minute. Add ginger garlic paste and cook further more for 30 seconds.

Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey. 

Add ground paste, mint leaves and cook for a minute in medium flame.

Add 1 & 1/2 cups to 2 cups water and mix well.

Add paneer cubes and bring to boil.

Simmer for 6-8 minutes or until the gravy is thick. 

Switch off stove, add lemon juice, coriander leaves.

Notes

I used milky mist fresh paneer, if frozen I use kohinoor.

Fresh ginger garlic paste works best.

Adjust red chilli powder, green chilli as per your need of spice level.

Tags:paneer kurma, paneer kuruma, korma

Step by step pictures preparation of paneer kurma

Place coconut, cashews, green chilli in a blender and grind it with 1/2 cup water to a smooth paste.

Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water. Gather all other masala powders needed.

Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds. Add onion and fry for a minute. 

Add ginger garlic paste and cook further more for 30 seconds.

Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey. 

Add ground paste, mint leaves and cook for a minute in medium flame.

Add 1 & 1/2 cups to 2 cups water and mix well.

Add paneer cubes and bring to boil.

Simmer for 6-8 minutes or until the gravy is thick. Switch off stove, add lemon juice, coriander leaves.

Serve hot with chapathi, parotta or kuska.

Share:

Source: https://www.rakskitchen.net/2019/01/paneer-kurma-recipe-paneer-kuruma.html