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How to make MATAR PANEER CURRY

MATAR PANEER CURRY




INGREDIENTS
PANEER - 1 KG
MAWA/KHOYA- 1 CUP
CREAM
1/2 CUP
MATOR- 1/2 KG
CASHEWS- 50 GMS

DRY MASALA
SALT
TURMERIC
DHANIYA POWDER
GARAM MASALA
CATCH MATOR PANEER MASALA
BLACK PAPER
BADI ELAYCHI

GRAVY MASALA
ONION-2
GARLIC-1/2
GINGER- 1 PIECE
GREEN CHILI-5
TAMOTO - 5
GREEN DHANIYA LEAVES

NOW ALL GRAVY MASALA MIX IN THE MIXER GRANDER PROPERLY , AND MIX ALL DRY MASALE IN THE PAST AND MIX GENTLE 


NOW PUT THE KADAHI OR PEN ON GAS SLOW FLAME , PUT SOME OIL IN THE KADAHI AND  PREVIOUSLY MIXED MASALA PASTE IN KADAHI UNTILL BROWN AND SEPARATE THE OIL.


NOW MIX TAMOTO SLICE OR PURRY IN THE FRIED MASALA  MIX THE MAWA / KHOYA AFTER DRY AND COMPLETELY MIX TAMATOES IN THE MASALA  NOW FRY IT 5 TO 10 MINUTES .


NOW MIX SOME WATER IN THE MASALA FOR MAKING GRAVY


NOW COOK THE CURRY 5 TO 10 MINUTES ON THE GAS


NOW MIX PREVIOUSLY CUT PIECES OF PANEER AND  MATAR DANE 


NOW COOK 5 TO 10 MINUTES 


NOW IT IS READY FOR SURVE , NOW GARNISH WITH SOME CREAM AND BUTTER WITH  ROTI AND RICE...:))






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