Paneer Creole Recipe
Paneer Creole has a Extraordinary taste.The Green Chillies and Spring Onion gives the Paneer Creole Mouth-watering taste. Must catch it
Ingredients
| 100 gnis mashed paneer | ||
| 1 finely chopped small spring onion | ||
| Green chilli | 1 , finely chopped (FOR THE FILLING:) | |
| Garlic | 1 Clove (5gm), finely chopped (FOR THE FILLING:) | |
| A few sprigs finely chopped coriander | ||
| Bread slices | 4 Large (OUTER COVERING:) | |
| Milk or water | 1/4 Cup (16 tbs) (OUTER COVERING:) | |
| Oil for deep frying | ||
| 2 tsp desi ghee or clarified butter | ||
| Oregano | 1/2 Teaspoon (TOMATO GRAVY:) | |
| 1/2 tsp cummin seed | ||
| Onion | 1 Small, finley chopped (TOMATO GRAVY:) | |
| Capsicum | 1 , sliced (TOMATO GRAVY:) | |
| 1 tsp finely chopped garlic and ginger | ||
| Green chilli | 1 , finely chopped (TOMATO GRAVY:) | |
| Tomato | 1 Large, chopped (TOMATO GRAVY:) | |
| Tomato sauce | 1 Teaspoon (TOMATO GRAVY:) | |
| Sugar | 1 Teaspoon (TOMATO GRAVY:) | |
| Vinegar | 1 Teaspoon (TOMATO GRAVY:) | |
| Cornflour | 1 Teaspoon (TOMATO GRAVY:) | |
| Water | 1 Cup (16 tbs) (TOMATO GRAVY:) | |
| Tomato ketchup | 4 Teaspoon (TO GARNISH:) | |
| Coriander leaves | 4 (TO GARNISH:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix filling ingredients together.
Make 8 portions.
Keep aside.
Take 1 piece of bread at a time, dip or either side with milk or water.
Take 1 portion of the filling, place it in the centre of the bread and make a tight ball.
Deep fry until golden and keep aside.
TOMATO GRAVY: Melt ghee and fry ajwain, cummin seed, onion, capsicum, garlic, ginger and chilli until onion is golden in colour.
Add tomato and cook until it is mushy.
Cool.
Liquidize.
Mix in the rest of the ingredients except cornflour.
Mix cornflour with water and add to the tomato gravy.
Cook on a low flame, stirring, so that no lumps form until it comes to the boil.
Pour the tomato gravy in a serving dish and place the paneer balls in it.
Dot the bans with tomato ketchup and sprinkle coriander leaves over it.
Make 8 portions.
Keep aside.
Take 1 piece of bread at a time, dip or either side with milk or water.
Take 1 portion of the filling, place it in the centre of the bread and make a tight ball.
Deep fry until golden and keep aside.
TOMATO GRAVY: Melt ghee and fry ajwain, cummin seed, onion, capsicum, garlic, ginger and chilli until onion is golden in colour.
Add tomato and cook until it is mushy.
Cool.
Liquidize.
Mix in the rest of the ingredients except cornflour.
Mix cornflour with water and add to the tomato gravy.
Cook on a low flame, stirring, so that no lumps form until it comes to the boil.
Pour the tomato gravy in a serving dish and place the paneer balls in it.
Dot the bans with tomato ketchup and sprinkle coriander leaves over it.
Chef
