Saturday, 5 August 2017

Paneer Bharvan Parmal #sikandalouscuisine


This was a new recipe for us , we normally just stuff parmal , but this time added stuffed parmal to a paneer 'gravy' - it tasted yum !
10-12 Parmals .
400 Grams Paneer- Crumble into uneven chunks with your fingers .
2 Tomatoes - Chopped.
1 Onion - Chopped.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste
1 Black Elaichi.
1" Cinnamon.
1/2 Teaspoon Haldi
Red Chili Powder.
Salt.
Green Chilies To Taste.
1 Teaspoon Garam Masala
Lots of Fresh Dhania.

1.Make slits in parmal , remove seeds , and plunge into boiling water to which you have added salt and 1/2 teaspoon sugar , sugar will help retain the green color. After a minute take out parmal , and saute in oil for 2-3 minutes. They will be half cooked.Set aside to cool.
2.Heat ghee/oil - add the cinnamon and ilachi . Once they emit that nice warm flavor add onions . Saute onions a minute till they begin to get limp and  add haldi , salt , tomatoes , garlic paste , chili powder and chilies . Cook covered 2 minutes till tomatoes just about begin to loose shape.
3. Tip in crumbled paneer , saute for 2-3 minutes then add in a fisitful of fresh dhania , mix well  and cook 2 minute covered over medium heat to marry flavors . Add Garam Masala .
4. Separate some paneer and stuff into parmals. 
5. Add not more than 100 Ml hot water to the balance paneer, bring to a gentle boil , now add in stuffed parmals to the paneer bhujiya and cook covered on sim for 5-7 minutes.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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