My 1000th Recipe Mango Paneer

MY 1000TH RECIPE - MANGO PANEER !

Steps:

• Cut paneer into 1 X 2 inch rectangles of 1/2 inch thickness.
• Combine panner, ginger and garlic in a bowl.
• Marinate for an hour in the refrigerator.
• Barbecue the paneer on an electric grill or shallow-fry in a non-stick frying pan.
• Heat 3 tbsps.
• of ghee in a large non-stick wok.
• Add onions.
• Stir-fry until golden in colour.
• Add corriander, cumin, cinnamon, chilli and turmeric powders.
• Stir-fry for a minute.
• Add paneer, mango puree, cream, lime juice and salt to taste.
• Stir.
• Mix gently.
• Cook for a few minutes on low flame until the gravy is slightly thick.
• Garnish with chopped corriander leaves.
• Serve how with rotis.

MATTAR PANEER

Steps:

• Heat oil and fry paneer cubes till they turn golden brown. Set aside.
• In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
• Add chopped onions, ginger and garlic and cook until onions soften.
• Add tomato, salt, sugar, and cook till the tomatoes soften.
• Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
• Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
• Add the peas.
• Cook just until the peas are tender.
• Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
• Garnish with cilantro.