PANIRAH

METHOD:

• Melt butter in a heavy-bottomed pan. Add finely diced onions into the pan.
• Sauté till the onions turn a light pink.
• Now add the grated fresh paneer into it and toss and turn gently for X 2/3 min.
• Now fold in the grated boiled potatoes and again gently fold everything very gently.
• Once this is done, add the dry fruits>>> green chilies, diced>>> diced fresh coriander, and keep turning it upside down so that everything mixes well.
• Now is the time to add the tomato puree into the mixture along with an adequate quantity of salt and pepper to taste.
• Add the fresh cream and again, using a very gentle touch, fold everything thoroughly.
• Finally add the cornstarch slurry and give it all a thorough mix.
• Next pour the contents onto the casserole dish, and garnish with slices of capsicum, onion, and tomato rings.

Dot with butter and bake for 15/20 minutes.

Serve hot with drumstick soup and garlic bread.

IMP:

This is a highly innovative dish. Learned it from a lady some 48 years ago at BHOPAL>

Since then, a very popular item, eaten very welcomingly by my family and a popular hit with friends and relatives:

It’s purely vegetarian.

Rich in proteins.

Very tasty, very nutritious. Melts into the mouth.

All you need to do is

Just try it out ONCE!!!!

This is a very interesting dish that is soft to touch/feel and excellent to eat.

It is a very tasty dish and can be taken with toasted bread and grilled tomatoes with sautéed peas.

WATCH VIDEO NOW: