Description
Packaging: 50 g.
A pure mixture of spices without salt!
It is used to prepare dishes with Panir (Adyghe cheese)Ingredients
Coriander, Black pepper, Chili chilli, Turmeric turmeric, Cumin, Cassia leaves, cassia leaf, Garlic garlic, Ginger dry ginger, Mango dry mango, Tomato powder, Black cardamom, Green cardamom green cardamom, cloves, cassia, nutmeg, common salt, fennel seedsManufacturer:
Everest Food Products Pvt Ltd,
Krushal Commercial Complex,
G. M. Road, Amar Mahal,
Chembur (West),
Mumbai - 400 089
[emailprotected]
http://www.everestspices.com/
Tel: +91 22 25259915
How to make paneer chesses: Prepared products. Cut the tomatoes and bell pepper into large pieces, and grate the ginger. The paneer (Adyghe cheese) for this recipe is traditionally cut into large cubes, but I prefer to cut it into long, narrow bars, so the cheese is better soaked in the sauce and as a result becomes more tender! Put oil in a heated pan, add ginger, fry a little. We put the masala on the heat, fry it for a few seconds (add the amount to taste, up to 1 tsp). Paneer chesses are packed with paneer masala chesses! We put the tomatoes, put them out a little so that they soften and give juice. Fry the tomatoes. Add tomato paste, mix well. Add cream. The amount depends on the fat content of the cream and the desired thickness of your sauce. Salt, add sugar (to neutralize the acid of the tomatoes) and a pinch of asafetida. Taste the sauce and adjust it to taste. Add bell pepper, simmer for 2-3 minutes. Add paneer (Adyghe cheese), mix. Bring to a boil, turn off the heat, but leave the pan with the dish on the stove until the final readiness, let the paneer cook. Serve traditionally with a side dish of crumbly rice. Shahi paneer with riceShahi Paneer masala Everest 50g, Everest Shahi Paneer Masala, Shahi Paneer Masala Everest, natural seasoning for paneer and side dishes, Ayurveda Here
