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Tangy Soya & Paneer - Quick View Click for Full View 40 mins. 13
Description:
Soya Paneer Bell Pepper In Tangy Sauce
Preparation:
1) Cut Yellow Bell Pepper, Red Bell Pepper into squares.
2) Cut Paneer into cubes.
3) Finely grate onion.
4) Wash Soya Chunks and pressure cook adding Salt & 1 Cup of Water, 2 whistle on medium high flame.
5) Drain excess water in strainer and keep aside.
6) In small cooking pot, boil 2 cups of Water and add 1 Tablespoon Oil & Paneer Cubes.
7) TURN OFF FLAME and cover & keep aside for 5 mins.
8) Drain excess water in strainer and place Paneer in 1 cup of water in bowl to cool down.
Cooking:
1) Heat 3 Tablespoon of Oil in pan on medium high flame.
2) Add boiled Soya CHunks and stir well time to time until little crispy.
3) Turn on low flame, add Salt, Black Pepper Powder, drained Paneer Cubes and stir well time to time & cook for approx 5 mins. Remove in a bowl.
4) In same pan, heat 1 Tablespoon of Oil on medium low flame.
5) Add grated Onion, Ginger Garlic Paste and stir well.
6) Add Yellow Bell Pepper, Red Bell Pepper, Salt and mix well.
7) Cover & cook for approx 5 mins.
8) TURN ON MEDIUM FLAME, add Tomato Ketchup, Mixed Herbs, Red Chilli Powder, Red Chilli Crushed and mix thoroughly.
9) Add 0.5 Cup of Water, cooked Paneer & Soya Chunks and mix well gently.
10) Cover & cook for approx 5 mins., until required consistency.
11) TURN OFF FLAME, add Salted Butter and mix thoroughly.
Garnishing:
Serve Hot
Ingredients Quantity Add to Cart
Yellow Bell Pepper 2.12 Oz
Red Bell Pepper 2.12 Oz
Grated Onion 1.76 Oz
Oil 5 Tablespoon
Soya Chunks 1.41 Oz
Cottage Cheese ( Paneer ) 3.53 Oz
Salted Butter 0.35 Oz
Ginger Garlic Paste 1 Teaspoon
Tomato Ketchup 0.5 Cup
Mixed Herbs 0.5 Teaspoon
Red Chilli Powder 0.5 Teaspoon
Red Chilli Crushed 0.5 Teaspoon
Black Pepper Powder 0.25 Teaspoon
Salt As Per Required
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