- Time : 40minutes
- Difficulty : Easy
- Serves : 3
Ingredients
- Panner –200 gms
- Onion (large) – 3 nos
- Green chilly – 2 nos
- Kashmir chilliy powder – 1 tsp
- Tomato – 3 nos
- Ginger garlic paste – 2 tsp
- Ajinomotto – 2 pinch
- Salt – 1 tsp
- Sugar – 1 spoon (optional)
- Kasthuri methi – 1 tsp ( crused)
- Tomato ketchup – ¼ cup
- Garam masala – ½ tsp
- Butter – ¼ cup
- Oil- 3 tsp
- Coriander leaves – 2 tsp
- Fresh cream(optional) – 1 tsp Garnishing
Preparation
- Cut the panner into cubes and keep aside.
- In a hard pan pour water and boil after which add onion and tomato and cook for 5minutes
- Once cooked peel the tomatoes and keep aside.
- Add onion, tomato and green chillies into a mixer and make a paste.
- In a deep kadai pour oil and 3 tsp of oil. Once hot add the sliced panner and stir fry for 3-4 minutes and keep aside. This ensures that panner does not stick to each other and also retains the crispness.
- In the remaining butter add ginger garlic paste and stir. Once the raw smell escapes out add the grinded paste and salt. Cook for 2-3 minutes.
- Once cooked add chilliy powder, sugar, ajinomotto, kasthuri methi, garam masala and tomato ketchup and cook for another 3-4 minutes in a medium flame.
- Once the mixture gets thick add the slightly fried panner and cook for 3 minutes in a low flame and stir occasionally.
- While serving garnish with coriander leaves and fresh cream.
Serve hot with roti or pulka.
Thank you for reading my recipe.
Feel free to leave a comment or suggestion in box below.