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Ingredients for Paneer Khurchan Recipe Video:
Tomato - 3 medium
Cashewnuts - handful (optional)
Water - ½ cup
Mustard Oil - 2 tbsp
Jeera - 1 tsp
Bay leaf - 1
Garlic - 3 cloves chopped
Capsicum - 1 cup sliced (colorful)
Tomato - 1 deseeded, sliced
Paneer - 100-125g
Kashmiri Red Chilli - 1 tsp
Jeera powder - 1 tsp
Dhaniay Powder - ½ tsp
Salt - to taste
Garam Masala - ½ tsp
Amchoor - ½ tsp
Besan - 1 tsp (add for dry sabzi)
Haldi - ¼ tsp
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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