Paneer Mutter masala

Paneer Mutter Masala is one of my favorite side dish for roti. I use to do this without adding curd and lemon juice but after i saw this from Rak's Kitchen tried with curd and lemon juice.. woww amazing its taste was truly tongue tickling gravy it was. Try it in your home and drop me your feedback down at comment box.   

Ingredients:

1. Paneer- 10 to 12 pieces
2. Tomato- 2 small
3. Peas(frozen)- 1 handful
4. Green Chilli- 2 no
5. Curd- 2 tsp
6. Ginger Garlic Paste- 1 tsp
7. Garam masala powder- 1 sp
8. Coriander leaves
9. Lemon juice- 1 tsp
10. Jeera- 1 sp
11. Oil
12. Salt

To Fry and Grind:

1. Cardamom- 1
2. Cinnamon-  1 inch
3. Onion- 2 no
4. Cloves- 1 no
5. Jeera- 1 tsp
6. Pepper- 1 sp
7. Chilli Powder- 1 sp
8. Turmeric Powder- 1 sp
9. Coriander Powder- 1sp
10. Oil

Preparation:

Step 1:  Fry onion,cardamom,cinnamon,cloves,jeera and pepper with little oil.

Step 2:  Add Turmeric powder, Chilli Powder and Coriander Powder.

Step 3: Mix it well and grind as smooth paste.

Step 4:  Now add little oil and add jeera once it burst it out add green chilli.

Step 5:  Add Tomato and saute for few mins.

Step 6: Add Ginger Garlic paste and saute for few mins.

Step 7: Now add that ground Paste.

Step 8: Mix everything well and add salt.

Step 9:  Add beaten curd at this stage

Step 10: Add Cooked Peas.

Step 11: Before adding paneer to gravy allow it to soak in hot water at least for 10 mins.

Step 12: Now add paneer to gravy.

Step 13: At last add garam masala. Then switch off the flame and add 1 tsp of lemon juice. Garnish with                     fried cashew's.

How to make ginger garlic paste

                                                 
                                                  How to Make Ginger Garlic Paste

Ingredients:

1. Ginger- palm size big one
2. Garlic- 2 to 3 big one
3. Turmeric Powder- 1/s sp

Preparation:

1. Peel off the skin of ginger and garlic.

2. First grind it without water.. Later add very little water and turmeric powder.. Grind it finely..

3. Keep it in air tight container and keep in refrigerator.

Note:

1. When you grind don't use your hand then it will get spoil if you use it for longer days.. Use only spoon.

2. It will be good for 2 weeks if you not used your hand.

3. Turmeric Powder is used to retain color.

How to make Homemade Paneer

Paneer is an India cheese Made from Milk. Its rich is Protein. Even though Paneer is readily available in many stores making paneer in home is always special.. To be say frankly this is the first time i made in home. I got too much excitement while doing like when milk curdle and when paneer came without crumble.. No words to express my happiness.. I jump out in joy ho hoohh.. :D :D .. So here i shared how to make paneer try it in your home and drop me your feedback down in comment box...

Ingredients:

Milk- 1/2 liter
Curd- 1/2 cup

Preparation:

Step 1: Take 1/2 liter of milk.

Step 2: Allow it to boil.

Step 3: Once it get boiled add curd.

Step 4: After added a curd the milk will started to curdling.

Step 5: Strain the whey water using Cheese cloth. I used strainer too.

Step 6: Squeeze out all water and hang over anywhere to drain water. Tie a knot and hang it for 2 hrs.

Step 7: After 2 hrs remove a knot and see whether all water drained.

Step 8: Now keep a heavy object on top of it. I used heavy weighted stone. You cane use pressure
             cooker with water

Step 9:  After 2 hrs remove the weigh.

Step 10: Cut it into cubes. Store in air tight container.. Keep in refrigerator and use within 5 to 6 days.

Step 11: hmm hmmm yummy yummyyy perfect Indian Cheese is ready..

Note:

1. You can use Lemon juice instead of curd. I used curd because the paneer quantity will increase..

2. Drain all water fully. This is an important steps in making paneer.

3. Hang over at least for 2 hrs. The more time we hang the more soft paneer we will get.