South Asia — Muslim traditions
Panir (Paneer) Mukhanawala
Panir, cashews and tomato puree deep-fried until golden and spiced with turmeric and cardamom for a South Asian dish. Serve with lemon wedges.
35 دقيقة · تكفي 12 شخصًا · متوسط
12
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 15 دقيقة · الطهي 20 دقيقة · الإجمالي 35 دقيقة
- متوسط
- 1
Deep fry panir in oil until golden brown, then drain and set aside. Blend cashews into a smooth paste and set aside.
- 2
Heat ghee in a heavy bottomed pot. Add cinnamon, cloves, & cardamom. After they crackle, add ginger, fenugreek leaves, and cashew paste.
- 3
Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala. Cook 3 minutes, then add sugar and 2 c water.
- 4
Cook for 5 minutes, add cream and mix well. Bring to a boil and add butter, panir and salt.
- 5
Bring just to a boil and remove from heat. Serve with lemon wedges.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
