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<p>Indulge in the irresistible flavours of the smoked paneer makhani gravy—a delectable combination of smoky paneer and creamy tomato sauce, creating a rich and satisfying dish that is sure to tantalise your taste buds.</p><h2>Table of contents</h2><ul><li>About the Smoked paneer makhani gravy </li><li>Ingredients</li><li>Preparation</li><li>Step-by-step instructions</li><li>Pro tips</li><li>Quick recap</li></ul><h2>About the smoked paneer makhani gravy</h2><p>The smoked paneer makhani gravy is a delightful and flavorful Indian dish that combines smoky paneer (Indian cottage cheese) with a rich and creamy tomato-based sauce. The gravy is prepared by cooking onions, tomatoes, and a blend of aromatic spices, which are then blended into a smooth puree. The smoky flavour is added by using a charcoal smoking technique. The paneer is simmered in the creamy tomato gravy, resulting in a luscious and aromatic dish that is perfect to be enjoyed with naan, roti, or rice. The smoked paneer makhani gravy offers a tantalising combination of smoky, tangy, and creamy flavours, making it a popular choice in Indian cuisine.</p><h2>Ingredients</h2><h3>For gravy</h3><ol><li>1 onion, roughly diced</li><li>4-5 tomatoes, roughly diced</li><li>3 dried Kashmiri red chillies</li><li>8-10 cashews</li><li>6 garlic cloves</li><li>1-inch ginger</li><li>1 bay leaf</li><li>½ inch cinnamon stick</li><li>3 green cardamom</li><li>3 cloves</li><li>1 tsp Kashmiri red chilli powder</li><li>1 green chilli</li><li>1 tbsp butter</li><li>¼ tsp turmeric powder</li><li>Water, as required</li></ol><h3>For final cooking</h3><ol><li>2 tbsp butter</li><li>1 tsp oil</li><li>1 tsp chopped ginger</li><li>1 tsp Kashmiri red chilli powder</li><li>1 tsp coriander powder</li><li>400 grams of diced paneer</li><li>1 tsp kasuri methi</li><li>1 tsp sugar</li><li>Salt, to taste</li><li>2 tbsp fresh cream</li></ol><h3>For smoke</h3><ol><li>Charcoal</li><li>Ghee</li><li>Whole spices</li></ol><h3>For garnish </h3><ol><li>Fresh cream</li><li>Coriander leaves</li></ol><h2>Preparation</h2><ol><li><strong>Prepare the ingredients:</strong> Gather and measure all the required ingredients for the recipe, including onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, ginger, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, and coriander leaves.</li><li><strong>Chop the onions and tomatoes: </strong>Roughly dice the onions and tomatoes to make them ready for cooking.</li><li><strong>Soak the dried red chillies: </strong>If using dried red chillies, soak them in warm water for about 15 minutes to soften them before blending.</li><li><strong>Prepare the ginger and garlic:</strong> Peel and finely chop the ginger and garlic cloves for later use.</li><li><strong>Grind the ingredients: </strong>In a blender, combine the soaked dried red chillies, chopped onions, tomatoes, cashews, ginger, garlic, and whole spices. Blend them until you achieve a smooth paste consistency.</li><li><strong>Strain the paste:</strong> Pass the blended mixture through a strainer to remove any fibrous or coarse particles and ensure a smooth gravy texture.</li></ol><p>Once these prep steps are completed, you'll be ready to proceed with the actual cooking of the Smoked Paneer Makhni Gravy.</p><h2>Step-by-step instructions</h2><ol><li>In a pan, combine onion, tomato, dried chillies, cashews, cloves, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, and water. Cook until the tomatoes are soft and well-cooked.</li><li>Grind the mixture into a fine paste and strain it.</li><li>In a separate pan, melt butter and oil. Add chopped ginger, red chilli powder, and coriander powder. Cook for a while.</li><li>Add the prepared puree, paneer, water, and cook for 2-3 minutes.</li><li>Stir in Kasuri methi, salt, and sugar, and mix well. Finally, add fresh cream and turn off the flame.</li><li>Place a steel bowl in the pan and add hot coal, whole spices, and ghee. Cover it with a lid and let it rest for 15-20 seconds.</li><li>Remove the bowl and serve the dish hot. Garnish with cream and coriander leaves.</li></ol><h2>Pro tips</h2><ol><li><strong>Soaking cashews: </strong>Soak the cashews in warm water for about 15 minutes before blending to soften them and achieve a smoother and creamier texture in the gravy.</li><li><strong>Adjusting spices: </strong>Adjust the amount of red chilli powder and whole spices according to your preferences. </li><li><strong>Smoking technique: </strong>To achieve a smoky flavour, use natural charcoal and heat it until it is red hot. Place a steel bowl over the gravy, add the hot charcoal along with ghee and whole spices, and cover the pan tightly. Let it sit for a few minutes to infuse the smoky aroma into the gravy.</li><li><strong>Creamy consistency:</strong> For a richer and creamier gravy, add a little more fresh cream towards the end of cooking to enhance the velvety texture of the dish.</li></ol><h2>Quick recap</h2><h3>Ingredients</h3><p>Onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, paneer, and coriander leaves.</p><h3>Instructions</h3><ol><li>Cook onions, tomatoes, dried red chillies, cashews, ginger, garlic, and whole spices, then blend into a smooth paste.</li><li>Strain the paste to achieve a silky texture.</li><li>Sauté ginger, red chilli powder, and coriander powder in butter and oil.</li><li>Add the prepared paste, paneer, and water, simmer until well combined, then season with kasuri methi, salt, and sugar.</li><li>Infuse a smoky flavour by using a charcoal smoking technique.</li><li>Finish the gravy with a swirl of fresh cream and garnish with coriander leaves.</li></ol>

Paneer Makhni Gravy is a rich and creamy vegetarian dish that originated in Northern India. The dish is a variation of the classic Butter Chicken.

Indulge In The Creamy Goodness Of Zeezest's Smoked Paneer Makhni Gravy Recipe, A Culinary Masterpiece That Promises A Delightful Fusion Of Flavors For Food Lovers.

Watch Smoked Paneer Makhni Gravy Recipe | ZeeZest Recipes

Smoked Paneer Makhni Gravy

Take a pan, add onion, tomato, dried chillies, cashews, clove, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, water and cook until tomatoes are cooked and become soft.   

Grind it into fine paste.

Strain it.

Melt butter and oil in a pan.

Add chopped ginger, red chilli powder, coriander powder and cook.

Add the puree, paneer, water and cook for 2-3 minutes.

Add kasuri methi, salt, sugar and mix well.

Add fresh cream and mix well, turn off the flame.

Place a steel bowl, add hot coal, whole spices and ghee. 

Cover with lid and let it rest for 15-20 seconds.

Remove the bowl and serve hot.

Garnish with cream and coriander. 

Paneer Makhni Gravy is a rich and creamy dish that originated in Northern India. 

smoked paneer makhni gravy_seo

<p>Indulge in the irresistible allure of street-style noodles, a delectable fusion of flavours and textures that captures the essence of Asian street food culture.</p><h2>Table of contents</h2><ul><li>About street-style noodles</li><li>Ingredients</li><li>Preparation</li><li>Step-by-step instructions</li><li>Pro tips</li><li>Quick recap</li></ul><h2>About street-style noodles</h2><p>Street-style noodles are a vibrant and popular dish found in various Asian street food cultures. Packed with flavours and textures, these noodles are typically stir-fried with vegetables, protein, and aromatic sauces, creating a delightful combination that tantalises the taste buds. Street-style noodles capture the essence of street food, offering a quick, satisfying, and customizable meal that can be enjoyed on the go. From the sizzling woks of bustling street stalls to the fusion of savoury and aromatic spices, street-style noodles bring a taste of the vibrant street food scene right into your kitchen.</p><h2>Ingredients</h2><h3>For boiling noodles</h3><ol><li>1 packet noodles </li><li>water </li><li>salt to taste </li></ol><h3>For cooking </h3><ol><li>2 tbsp oil </li><li>1 tsp chopped ginger </li><li>1 tsp chopped garlic </li><li>2 chopped green chillies </li><li>¼ cup sliced onion </li><li>¼ cup carrot julienned</li><li>¼ cup green capsicum julienned</li><li>¾ cup shredded cabbage </li><li>Salt to taste </li><li>¼ tsp pepper powder </li><li>⅛ tsp MSG </li><li>1 tsp soya sauce </li><li>1 tsp vinegar</li><li>1 tsp red chilli sauce </li><li>2 tbsp chopped spring onion greens</li></ol><h2>Preparation</h2><p>Prepping for cooking street-style noodles involves a few important steps. Here's a breakdown of the preparation process:</p><ol><li><strong>Gather ingredients:</strong> Collect all the necessary ingredients, including noodles, protein (such as chicken, shrimp, or tofu), vegetables (like bell peppers, carrots, or cabbage), aromatics (garlic, ginger, green onions), and sauces (soy sauce, oyster sauce, sesame oil).</li><li><strong>Prepare ingredients: </strong>Wash and chop the vegetables into bite-sized pieces, slice the protein into thin strips or cubes, mince or grate the aromatics, and have the sauces ready.</li><li><strong>Cook noodles: </strong>Boil water in a pot and add salt. Cook the noodles according to the package instructions until they are al dente. Drain and rinse with cold water to prevent them from sticking.</li><li><strong>Pre-cook protein:</strong> If using raw protein, such as chicken or shrimp, pre-cook it separately by stir-frying or boiling it until it's almost cooked through. This ensures that it finishes cooking evenly with the other ingredients during stir-frying.</li><li><strong>Preheat the wok or skillet: </strong>Heat a wok or large skillet over high heat until it becomes smoking hot. This will help achieve the characteristic smoky flavour of street-style noodles.</li></ol><h2>Step-by-step instructions</h2><ol><li>Prepare the noodles by following the cooking instructions on the package, ensuring they are cooked until al dente. After cooking, drain and rinse the noodles with cold water to prevent them from sticking together.</li><li>Heat the wok or skillet on high heat, then add oil to create the perfect sizzling surface for stir-frying.</li><li>Add the minced garlic, ginger, and green onions to the hot oil and stir-fry for a minute until fragrant.</li><li>Add the protein to the hot pan and cook it until it reaches a nearly cooked state, ensuring it finishes cooking with the remaining ingredients.</li><li>Add the vegetables and stir-fry for a few minutes until they are crisp-tender.</li><li>Push the ingredients to the side of the wok, creating a well in the centre.</li><li>Pour the sauce into the well and let it bubble and thicken slightly.</li><li>Add the cooked noodles to the wok and toss them with the sauce and ingredients until everything is well combined.</li><li>Keep stir-frying for a few minutes more until the noodles are thoroughly heated, allowing the flavours to blend for a delicious final result.</li><li>Taste and adjust the seasoning if needed.</li><li>Serve the street-style noodles hot and garnish with additional green onions or sesame seeds if desired.</li></ol><h2>Pro tips</h2><ol><li>Use high heat when stir-frying to achieve that characteristic smoky and charred flavour. Keep stirring the ingredients constantly in the pan to prevent them from sticking and ensure even cooking.</li><li>Choose the appropriate type of noodles for your dish, such as egg noodles or rice noodles, based on personal preference. Cook the noodles according to the package instructions and make sure they are al dente for a pleasing texture.</li><li>Play around with the sauce ingredients to find the perfect balance of flavours. Start with small amounts and gradually adjust the seasonings to achieve the desired taste. Keep in mind that some sauces, like soy sauce, can be salty, so use them sparingly and adjust accordingly.</li><li>Stir-fry vegetables in stages based on their cooking time. Start with harder vegetables like carrots or bell peppers, and then add quicker-cooking ones like cabbage or bean sprouts. This ensures that all the vegetables are cooked to perfection, with a crisp-tender texture.</li><li>Don't be afraid to get creative and add your own twist to the dish. Experiment with different sauces, spices, or additional toppings to personalise the flavours. Try adding ingredients like peanuts, fried shallots, or a squeeze of lime for an extra pop of flavour.</li></ol><h2>Quick recap</h2><h3>Ingredients</h3><p>For street-style noodles, you'll need noodles of your choice, protein (e.g., chicken, shrimp, tofu), assorted vegetables (e.g., bell peppers, carrots, cabbage), aromatics (e.g., garlic, ginger, green onions), and sauces of your choice (e.g., soy sauce, oyster sauce, sesame oil).</p><h3>Instructions</h3><ol><li>Prepare the noodles by following the cooking instructions on the package, ensuring they are cooked until al dente. After cooking, drain and rinse the noodles with cold water to prevent them from sticking together.</li><li>Pre-cook the protein separately if needed, ensuring it's almost cooked through.</li><li>Heat a wok or skillet over high heat and stir-fry the aromatics until fragrant.</li><li>Add the protein and stir-fry until almost done, then add the vegetables and stir-fry until crisp-tender.</li><li>Push the ingredients to the side, create a well in the centre, pour in the sauce, let it bubble, then mix it with the ingredients.</li><li>Add the cooked noodles, and toss to coat them with the sauce and ingredients.</li><li>Stir-fry until everything is heated through. </li><li>Serve the flavorful street-style noodles hot, garnished with fresh herbs or toppings of your choice.</li></ol>

Street-style noodles have become increasingly popular in recent years as people have discovered the joys of this versatile and easy-to-make dish. 

Treat Your Taste Buds To The Enticing Flavors Of Tempting Street Style Noodles Recipe Found On Zeezest Recipes. Experience The Tantalizing Street Food Flavors At Home!

Watch Tempting Street Style Noodles Recipe | ZeeZest Recipes

Street Style Noodles

We will heat the water in a deep bottom pan.   

Now add salt and mix well.   

Now add noodles and cook it only 90% because later when it will be fried then it will be 100% cooked.   

Strain the noodles and keep aside.   

Now heat oil in a wok.    

Add ginger, garlic, chillies and sauté.   

Add onion, carrot and sauté.    

Add capsicum, cabbage, and cool atleast for a minute or two.   

Now add boiled noodles.

Add soya sauce, vinegar, chilli sauce, salt, pepper powder, msg.   

Add spring onion greens  and mix well.   

Cook for 1- 2 minutes and serve hot garnish with spring onion greens.

Street-style noodles have become increasingly popular in recent years.

street style noodles_seo

<p>Red sauce pasta, also known as marinara pasta, is a classic Italian dish that has gained immense popularity worldwide. With its rich tomato-based sauce, fragrant herbs, and tender pasta, it is a favourite among pasta enthusiasts of all ages. Whether enjoyed as a comforting weeknight dinner or served at a special gathering, red sauce pasta never fails to satisfy.</p><h2>Table of contents</h2><ul><li>Origin of Red Sauce Pasta</li><li>Recipe for Red Sauce Pasta</li><li>Ingredients for Red Sauce Pasta</li><li>Instructions to make Red Sauce Pasta</li><li>Tips for cooking</li></ul><h2>Origins and flavours</h2><p>Red sauce pasta is deeply rooted in Italian culinary traditions. The dish evolved from the simple combination of pasta and tomatoes, with the addition of various herbs and seasonings to enhance the flavours. The secret to a flavorful red sauce lies in the quality of tomatoes, which should be ripe and preferably plum or San Marzano tomatoes for their intense flavour.</p><p>The sauce typically consists of sautéed onions, garlic, and herbs like basil and oregano, simmered with crushed tomatoes, and seasoned with salt, pepper, and a hint of sugar to balance the acidity. The result is a vibrant, tangy, and aromatic tomato sauce that beautifully coats the pasta, creating a comforting and satisfying meal.</p><p>Now, let's dive into the step-by-step recipe for making a delectable red sauce pasta at home. This recipe serves 4-6 portions.</p><h2>Ingredients</h2><h3>For the pasta</h3><ol><li>400 grams dried pasta (spaghetti, penne, or your preferred shape)</li><li>Water for boiling</li><li>Salt (to season the pasta water)</li></ol><h3>For the red sauce</h3><ol><li>2 tablespoons olive oil</li><li>1 medium onion, finely chopped</li><li>3-4 garlic cloves, minced</li><li>800 grams canned crushed tomatoes</li><li>1 teaspoon dried basil</li><li>1 teaspoon dried oregano</li><li>1 teaspoon sugar</li><li>Salt and pepper to taste</li><li>Fresh basil leaves (for garnish)</li></ol><h3>Optional toppings</h3><ol><li>Grated Parmesan cheese</li><li>Freshly chopped parsley</li></ol><h2>Instructions</h2><h3>Prepare the pasta</h3><ol><li>Fill a large pot with water and bring it to a boil. Season the water generously with salt.</li><li>Add the dried pasta to the boiling water and cook according to the package instructions until al dente (cooked but still firm to the bite).</li><li>Drain the cooked pasta, reserving a small cup of pasta water for later use. Set the pasta aside.</li></ol><h3>Make the red sauce</h3><ol><li>Heat the olive oil in a large saucepan over medium heat.</li><li>Add the finely chopped onion and sauté for 3-4 minutes until translucent.</li><li>Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it brown.</li><li>Pour in the canned crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Stir well to combine.</li><li>Reduce the heat to low and let the sauce simmer for about 20-25 minutes, allowing the flavours to meld together and the sauce to thicken slightly.</li><li>If the sauce becomes too thick, you can add a small amount of the reserved pasta water to adjust the consistency.</li></ol><h3>Combine the pasta and sauce</h3><ol><li>Add the cooked pasta to the simmering red sauce and toss gently to coat the pasta evenly with the sauce.</li><li>Allow the pasta to cook in the sauce for a few minutes, stirring occasionally, so that it absorbs the flavours.</li><li>Taste and adjust the seasoning if needed, adding more salt, pepper, or herbs according to your preference.</li></ol><h3>Serve the red sauce pasta</h3><ol><li>Transfer the red sauce pasta to serving plates or a large serving bowl.</li><li>Garnish with fresh basil leaves, grated Parmesan cheese, and freshly chopped parsley for added flavour and visual appeal.</li><li>Serve the pasta hot and enjoy it as a standalone meal or pair it with garlic bread and a side salad for a complete and satisfying dining experience.</li></ol><h2>Pro tips</h2><ol><li>You can customise your red sauce pasta by adding cooked vegetables such as bell peppers, mushrooms, or zucchini for added texture and nutrition.</li><li>For a protein-rich option, you can include grilled chicken, shrimp, or ground meat in the sauce.</li><li>If you prefer a spicier kick, add a pinch of red pepper flakes or chilli powder to the sauce.</li><li>Fresh herbs like basil and oregano can elevate the flavours of the sauce. If available, use fresh herbs instead of dried ones for a more vibrant taste.</li><li>Feel free to experiment with different types of pasta shapes, as each shape holds the sauce differently, offering a unique eating experience. </li></ol>

Red sauce pasta is a classic Italian dish that has become a favourite of food lovers worldwide

Experience The Delightful Charm Of Easy And Tempting Red Sauce Pasta Recipe On Zeezest, Transforming Ordinary Pasta Into A Flavorful Culinary Indulgence.

Watch Easy And Tempting Red Sauce Pasta Recipe | ZeeZest

Red Sauce Pasta

Pour water in a deep bottom pan and bring it to a boil.  

Add salt into it.   

Add pasta and cook till almost done. Strain the pasta and keep it aside.   

Now heat oil in a pan, add garlic and mix it well. 

Add red bell peppers, corn, capsicum and sauté.  

Add coriander leaves, mixed herbs and mix well. keep the veggies aside.   

Heat oil in another, add garlic and sauté.   

Add onion and tomato concasse and cook for 12-15 minutes.  

Add all powdered spices, ketchup, sugar, salt and mix well. Cook for 3-4 minutes.   

Add chopped coriander, basil and mix well.   

Add cooked vegetables.    

Now add boiled pasta and mix well. Cook for another 1-2 minute.   

Serve hot garnish with basil.

Red Sauce Pasta 

red sauce pasta_seo

<p>Jeera Aloo and Masala Puri are two mouthwatering dishes that hail from the rich culinary heritage of India. These dishes are cherished for their bold flavours, aromatic spices, and the perfect balance of heat and tanginess. Jeera Aloo, also known as Cumin Potatoes, features sautéed potatoes infused with the earthy flavours of cumin seeds, while Masala Puri is a crispy and spicy deep-fried bread that serves as a perfect accompaniment.</p><h2>Table of contents</h2><ul><li>Origins of Jeera Aloo and Masala Puri</li><li>Ingredients for Jeera Aloo and Masala Puri</li><li>Recipe of Jeera Aloo and Masala Puri</li><li>Instructions for cooking</li><li>Tips to make Jeera Aloo and Masala Puri</li></ul><h2>Origins of Jeera Aloo and Masala Puri</h2><p>Jeera Aloo is a popular vegetarian dish that originated in North India. The word 'jeera' refers to cumin seeds, which are one of the star ingredients in this dish. Potatoes, being a staple ingredient in Indian cuisine, are sliced or cubed and cooked with a blend of aromatic spices, including cumin seeds, turmeric, red chilli powder, and coriander. The result is a flavorful and comforting dish that pairs well with both rice and bread.</p><p>Masala Puri, on the other hand, is a spicy and crispy deep-fried bread that is enjoyed as a snack or a side dish. It is made from a dough of all-purpose flour (maida) combined with a variety of spices such as red chili powder, turmeric, cumin, and black salt. The dough is rolled out into small circles, deep-fried until golden brown and puffed up, creating a delightful crunch. Masala Puri is often served with Jeera Aloo and accompanied by tangy chutneys, yogurt, or pickles.</p><p>Now, let's dive into the step-by-step recipe for making Jeera Aloo at home. This recipe serves approximately 4-6 servings.</p><h2>How to make Jeera Aloo</h2><h3>Ingredients</h3><ol><li>4 medium-sized potatoes, boiled and cubed</li><li>2 tablespoons oil or ghee (clarified butter)</li><li>1 teaspoon cumin seeds (jeera)</li><li>1 teaspoon ginger, grated</li><li>1-2 green chilies, finely chopped (adjust according to spice preference)</li><li>1/2 teaspoon turmeric powder</li><li>1/2 teaspoon red chili powder (adjust according to spice preference)</li><li>1/2 teaspoon coriander powder</li><li>Salt to taste</li><li>Fresh coriander leaves, chopped (for garnish)</li><li>Lemon wedges (for serving)</li></ol><h3>Instructions</h3><ol><li>Place the potatoes in a large pot of water and bring it to a boil.</li><li>Boil the potatoes until they are cooked but still firm. Test by inserting a knife; it should go in easily but not break the potatoes.</li><li>Once boiled, drain the potatoes and let them cool slightly.</li><li>Peel the potatoes and cut them into cubes. Set aside.</li><li>Heat oil or ghee in a large pan or skillet over medium heat.</li><li>Add the cumin seeds to the hot oil and let them splutter for a few seconds.</li><li>Stir in the grated ginger and chopped green chilies. Sauté for a minute until the ginger becomes fragrant.</li><li>Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices.</li><li>Add the cubed potatoes to the pan and gently toss them in the spice mixture until they are well-coated.</li><li>Reduce the heat to low and cover the pan. Let the potatoes cook for about 8-10 minutes, stirring occasionally, until they are tender and infused with the flavors of the spices.</li><li>Once the potatoes are cooked, remove the pan from heat.</li><li>Garnish with freshly chopped coriander leaves.</li></ol><h2>Recipe for Masala Puri</h2><p>Now, let's move on to the step-by-step recipe for making Masala Puri at home. This recipe makes approximately 15-20 puris.</p><h3>Ingredients</h3><ol><li>2 cups all-purpose flour (maida)</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon red chili powder</li><li>1/2 teaspoon turmeric powder</li><li>1/2 teaspoon cumin seeds (jeera)</li><li>Oil for deep frying</li><li>Water (as needed to knead the dough)</li></ol><h3>Instructions</h3><ol><li>In a large mixing bowl, combine the all-purpose flour, salt, red chili powder, turmeric powder, and cumin seeds.</li><li>Gradually add water, a little at a time, and knead the dough until it is smooth and firm.</li><li>Cover the dough with a damp cloth and let it rest for about 15-20 minutes.</li><li>Divide the rested dough into small equal-sized balls.</li><li>Take one dough ball and roll it out into a small circle, approximately 3-4 inches in diameter.</li><li>Heat oil in a deep pan or kadai over medium heat for frying.</li><li>Gently slide the rolled puri into the hot oil and press it lightly with a slotted spoon.</li><li>The puri will start to puff up. Fry it until it turns golden brown on both sides.</li><li>Remove the fried puri from the oil and drain excess oil on a paper towel.</li><li>Repeat the frying process with the remaining dough balls, making sure to maintain the oil temperature for even frying.</li><li>Arrange the cooked Jeera Aloo in a serving dish.</li><li>Serve the hot Jeera Aloo alongside the crispy Masala Puri.</li><li>Garnish the Jeera Aloo with freshly chopped coriander leaves.</li><li>Serve with lemon wedges for squeezing over the potatoes and additional spiciness if desired.</li></ol><h2>Pro tips</h2><ol><li>You can adjust the spiciness of both the Jeera Aloo and Masala Puri according to your preference by increasing or decreasing the amount of chilli powder or green chilies.</li><li>Feel free to add other vegetables like peas or bell peppers to the Jeera Aloo for added flavour and nutrition.</li><li>The Masala Puri can be made in different shapes such as circles or triangles. Get creative and experiment with different shapes and sizes.</li><li>Serve the Jeera Aloo and Masala Puri with yogurt, tangy chutneys, or pickles for a burst of flavours.</li><li>These dishes can be enjoyed as a snack, appetiser, or as part of a larger meal.</li></ol>

If you are looking for a dish that is easy to make and flavorful, look no further than Masaledar Jeera Aloo Sabzi and Masala Puri. 

Enjoy A Flavorful Twist To Puris With Our Easy And Tasty Jeera Aloo Masala Puri Recipe On Zeezest! Aromatic And Delightful, It's A Unique Culinary Experience.

Easy And Tasty Jeera Aloo Masala Puri Recipe | ZeeZest

Jeera Aloo & Masala Puri

Take a bowl and mix all the ingredients in it which were for dough except water and mix it well.   

Now add water and make semi hard dough. 

Divide the dough into equal portions.

Roll the balls using a rolling pin on the rolling board.  

Deep fry them until puff and golden in colour from both sides. Remove and keep aside.

Heat ghee in a pan, add cumin, coriander seeds, hing and saute.   

Add ginger green chilli paste and saute.  

Add turmeric powder, red chilli powder, coriander powder and saute.   

Add amchur powder, kasuri methi and mix well.

Add potato, salt and mix well. Cook for 2-3 minutes.   

Add coriander leaves and mix well.    

Turn off the flame and serve hot with puri.  

Masaledar Jeera Aloo Sabzi and Masala Puri are easy to make and packed with flavor.

jeera aloo with masala puri_seo

<p>Fried rice which is a Chinese dish is very famous in India. You will find it in any restaurant or any street corner, yes the taste may be slightly different but whether it is a restaurant or a street corner shop, it tastes good everywhere. This dish is made from leftover rice, which is tempered in spices, vegetables, soy sauce, vinegar, etc. are added to it. And it doesn't take long to make<br><strong>Table of contents</strong></p><p>What is fried rice?<br>Ingredients<br>Preparation<br>How to make the dish<br>Quick recap</p><h2>WHAT IS FRIED RICE?</h2><p>Fried rice is a dish that is made by frying rice and adding ingredients like garlic, ginger, onion and many vegetables like carrots, cabbage, capsicum etc. to it. We can make it in a wok or frying pan by stir-frying, it is made in very less time, for this you need a day old rice or cold rice.<br>The traditional fried rice was first made with day-old leftover rice in Shanghai, China. At that time people liked it a lot, since then till today there are many variations in it, many things were added and made in different ways, even today it is equally famous and everyone likes it.<br>Fried rice is very healthy because it contains 420 calories, which includes 33 grams of protein, 16 grams of fat and 44 grams of carbs, so it is a very tasty and healthy option.<br>The main ingredient of veg fried rice is its vegetables, which makes the taste of fried rice even more, but on the other hand, there is also rice, which is very good in taste and is high in protein.<br>Fried Rice is not just Veg, there are many other types like Chicken Fried Rice, Egg Fried, Shrimp Fried Rice and many more. Let's talk a little about them too, then we move towards the recipe.</p><h2>TYPES OF FRIED RICE</h2><p><strong>Chicken fried rice: </strong>Chicken fried which is very famous in India, especially in Mumbai. In Veg Fried Rice all the vegetables are cut very finely, similarly in Chicken Fried Rice the chicken is cut very finely so that it gets cooked well in time. It is cooked by adding ginger, garlic as well as soy sauce, vinegar etc.<br><strong>Egg fried rice:</strong> Put the egg in a frying pan or wok, add salt and some garam masala to it and make bhurji (scramble) out of it. After making scrambled egg, take it out in a plate and keep it on the side. Then in the pan with all the sauces, vegetables and rice, add the scrambled egg in it. Easy to make.<br><strong>Shrimp fried rice: </strong>Shrimp fried rice comes in a kind of food dish because shrimp are added to it, along with shrimp, egg, soy sauce, vinegar and vegetables are also added to make it. Like all fried rice, it also does not take much time to prepare. It gets ready in 15 to 20 minutes<br>Now let's talk about today's main dish which is Veg Fried Rice. </p><h2>INGREDIENTS FOR FRIED RICE RECIPE</h2><p>All the ingredients like carrot, french beans, green capsicum, cabbage etc. should be finely chopped. And remember all the vegetables should be fresh, this will enhance the colour and taste of fried rice.</p><ol><li>2 tbsp oil </li><li>2 tsp chopped garlic </li><li>2 tsp chopped ginger </li><li>1-2 chopped green chillies </li><li>¼ cup chopped spring onion bulb </li><li>¼ cup chopped carrot</li><li>¼ cup chopped french beans </li><li>2 tbsp chopped green capsicum </li><li>2 tbsp chopped red bell pepper </li><li>½ cup chopped cabbage </li><li>2 tbsp chopped baby corn </li><li>2 tbsp boiled corn </li><li>2 tsp soya sauce </li><li>1 tsp vinegar </li><li>1 tsp red chilli sauce </li><li>Salt to taste </li><li>¼ tsp black pepper powder </li><li>2 cups cooked rice </li><li>2 tbsp spring onion greens </li></ol><h3>For garnish</h3><p>Spring onion greens</p><h2>PREPARATION FOR FRIED RICE</h2><ol><li>Long-grain rice is always used in Indian fried rice. Put the rice inside a bowl, clean it with water and then drain the water out. Do not keep rice in water for a long time.</li><li>Take a pot and fill it with water, after the water becomes a little hot, add salt to it. Then add rice in it and after a good boil, take out the water from the pot and see whether the rice is cooked properly or not.</li><li>Once the rice is cooked, take it out in a bowl and keep it aside to cool down.<br><strong>NOTE:</strong> Always remember that fried rice should be made with leftover rice because traditionally fried rice is made in the same way, if you do not have leftover rice, then cook the rice two to three hours in advance and let it cool.</li></ol><h2>HOW TO MAKE FRIED RICE</h2><ol><li>Take a wok or a frying pan and put it on the gas and add oil to it, add chopped garlic, ginger, and green chillies and saute it.</li><li>Now we will put onions in it and saute it very well. After the onions are fried, we will put baby corn in it and fry it for a minute. </li><li>Now we will add the remaining vegetables like carrot, french beans, green capsicum, and cabbage and fry them well for a minute or two. </li><li>Add all the sauce (soya sauce, vinegar, red chilli sauce) and mix well. </li><li>Finally, we will add cooked rice, salt, pepper, spring onion greens and mix it well and toss it 3-4 times. <br><strong>NOTE:</strong> If you want to make perfect fried rice, then your wok or frying pan should be on high heat, then you should fry it and cook it, remember, do not hold it for too long, it will cause your rice to break in the middle.</li><li>After it is done, take it out in a plate or bowl and garnish it with spring onion greens</li></ol><h2>QUICK RECAP OF FRIED RICE RECIPE</h2><ol><li>Chop all your veggies beforehand. Heat oil in a wok.</li><li>Start with adding aromatics like ginger, garlic, and green chillies to the pan. </li><li>Add onion and saute for a minute, add baby corn. </li><li>Add remaining veggies and saute for a minute. Add your sauces. </li><li>Add cooked rice, and mix well. Serve hot garnished with spring onions. </li></ol><h2>Expert Tips</h2><ol><li>Use a high flame to cook the veggies while still retaining the texture. The low flame will completely slosh the veggies. </li><li>Mix your spices and sauces together beforehand to save time and not overcook the veggies. </li><li>Cook your rice 90% only, completely cooked rice will break when mixing in with the veggies.</li></ol>

Fried rice is a dish made by stir-frying cooked rice with other ingredients such as vegetables, meat or seafood. 

Fried rice is a dish made by stir-frying cooked rice is fried with other ingredients such as vegetables, meat or seafood. 

Watch Fried Rice recipe by Zee Zest

Fried Rice

Take a wok or a frying pan and put it on the gas and add oil to it, add chopped garlic, ginger, green chillies and saute it. 

Now we will put onions in it and saute. After the onions are fried, we will put baby corn in it and fry it for a minute. 

Now we will add the remaining vegetables like carrot, french beans, green capsicum, cabbage and boiled corn, fry it well for a minute or two.   

Add all the sauce (soya sauce, vinegar, red chilli sauce) and mix well.  

Now we will add cooked rice.

Add salt, pepper, spring onion greens and mix it well and toss it 3-4 times.   

 After it is done, take it out in a plate or bowl and garnish it with spring onion greens.

Fried rice is a dish made by stir-frying cooked rice with vegetables. 

fried rice_seo

<p>Malai kofta is a popular dish in Indian cuisine that consists of deep-fried dumplings made from a mixture of mashed potatoes and paneer (Indian cottage cheese) that are served in a creamy tomato-based sauce. It’s a perfect option for vegetarians or anyone looking for a rich and satisfying meal.</p><p><strong>Table of content</strong></p><ul><li>About malai kofta</li><li>Ingredients</li><li>Preparation for kofta</li><li>How to make malai kofta </li><li>Pro tips</li><li>Quick recap</li></ul><h2>About Malai Kofta</h2><p>It is believed that the dish may have originated in the North Indian region, specifically in the Mughal kitchens. The Mughals were known for their love of rich and creamy dishes, and they likely developed this dish as a way to use paneer, a staple in their kitchens.<br>The dish's name 'Malai' meaning cream and 'Kofta' meaning dumplings, also points to its Mughal origins. The Mughals used cream and other rich ingredients extensively in their cooking, and it is possible that the dish was developed by the royal chefs in the Mughal kitchens.<br>The dish is typically made with a mixture of mashed potatoes, carrots, and paneer, which are combined with a blend of spices such as ginger, garlic, cumin, coriander and garam masala. These ingredients are then shaped into small balls or dumplings, and deep-fried until they are golden brown.<br>The koftas are then simmered in a rich and creamy tomato-based sauce, which is made from a blend of tomatoes, cream, cashew paste, and a variety of spices. The sauce is simmered for a few minutes until it thickens and the koftas are fully cooked.<br>Malai kofta is typically served with rice or Indian bread such as naan or roti. The dish is known for its rich and creamy texture and is a favourite among vegetarians and non-vegetarians alike.<br>This dish can be customized to suit different taste preferences, the kofta dough can be made with different vegetables like pumpkin, cauliflower, spinach and so on. The sauce can also be made with different ingredients like coconut milk, almonds, or cashews to give it a different flavour.<br>Some variations of malai kofta include adding other ingredients such as cashews, raisins or other vegetables. The dish can be made in different ways some people prefer a dry version of the kofta others prefer a gravy version also the level of spiciness can be adjusted to personal taste.</p><h2>Ingredients For Malai Kofta Recipe</h2><h3>For Kofta</h3><ol><li>1 Cup Grated Paneer</li><li>1 Cup Boiled And Mashed Potatoes</li><li>1/4 Cup Grated Mawa </li><li>1 Tbsp Chopped Coriander Leaves</li><li>1 Tsp Chopped Ginger</li><li>1-2 Chopped Green Chillies</li><li>2 Tbsp Cornflour</li><li>Salt To Taste</li><li>Oil for frying</li></ol><h3>For Stuffing Kofta</h3><ol><li>2 Tbsp Chopped Kaju </li><li>2 Tbsp chopped raisins</li><li>1/4 Tsp Cardamom Powder</li></ol><h3>For Gravy</h3><ol><li>2 Tbsp butter</li><li>1 Tbsp Oil</li><li>1 Bay leafs</li><li>2-3 Cloves</li><li>1 Inch Cinnamon Stick</li><li>1 Tsp cumin</li><li>2-3 Green Cardamoms</li><li>2 chopped Onion </li><li>1 Inch Chopped Ginger</li><li>6-7 Chopped Garlic Cloves </li><li>1/4 Tsp Turmeric Powder</li><li>1 tbsp Kashmiri Red Chilli powder</li><li>2 Tsp coriander Powder</li><li>4 Chopped Tomatoes</li><li>Salt </li><li>12-14 cashews</li><li>Water as required</li></ol><h3>For Finale Cooking</h3><ol><li>2 Tbsp butter</li><li>Salt to taste</li><li>1 Tsp Kasuri Methi</li><li>1 Tsp Honey </li><li>2 Tbsp Fresh Cream</li><li>Veg stock or water as required</li></ol><h3>For Garnish</h3><ol><li>Fresh Cream </li><li>Coriander leaves</li></ol><h2>Preparation For The Kofta</h2><ol><li>Take a bowl add all the ingredients and mix well</li><li>Take another small bowl, add all the ingredients for stuffing and mix well.</li><li>Take a small portion of the potato mixture and make a cavity,</li><li>stuff in some mixture and shape it into small balls and Keep aside.</li><li>Heat oil in a deep bottom pan deep fry the kofta and keep aside.</li></ol><h2>How To Make Malai Kofta</h2><ol><li>Heat oil in a pan, add whole spices, cumin and saute.</li><li>Now add onion, ginger, garlic and saute for 1-2 minutes.</li><li>Add powdered spices and cook for a few minutes</li><li>Add tomatoes, cashews, and salt and mix well. Cook for 2-3 minutes.</li><li>Add water and cook it for 15-20 minutes.</li><li>Now grind the mixture into a fine puree. Strain the mixture and keep it aside.</li><li>In a pan add strained puree, vegetable stock or water,</li><li>Add butter and cook for 2-3 minutes.</li><li>Add kasuri methi, salt, and honey and mix well</li><li>Add fresh cream and mix well.</li><li>Pour the gravy over the kofta</li><li>Serve and garnish with fresh cream and coriander leaves</li></ol><h2>Pro Tips To Cook Malai Kofta</h2><ol><li><strong>Use good quality ingredients:</strong> The quality of the ingredients you use will greatly affect the taste of your dish, so be sure to use fresh and high-quality ingredients.</li><li><strong>Knead the dough properly:</strong> Knead the dough for the kofta balls well to ensure they hold their shape while cooking.</li><li><strong>Fry the kofta balls on medium-low heat: </strong>Frying the kofta balls on medium-low heat will ensure that they cook evenly and don't burn.</li><li><strong>Cook the gravy separately: </strong>Cook the gravy separately, in another pan and then add the kofta balls to it.</li><li><strong>Keep the gravy thick: </strong>Malai Kofta has a thick gravy, so make sure you cook it down until it reaches the desired consistency.</li><li><strong>Add cream at the end:</strong> Add cream at the end of the cooking process, just before serving.</li><li><strong>Garnish with coriander leaves or cashew nuts: </strong>Garnish the dish with chopped coriander leaves or cashew nuts for added flavour and visual appeal.</li></ol><h2>Quick Recap Of Malai Kofta Recipe</h2><h3>Preparation For Kofta</h3><ol><li>In a bowl add all the ingredients and mix well</li><li>In a separate small bowl, add all the ingredients needed for stuffing and mix well.</li><li>Take a small portion of the potato mixture and make a cavity, stuff in some mixture and shape it either cylindrical or into balls. Keep aside.</li><li>Heat oil in a deep bottom pan deep fry the kofta and keep aside.</li></ol><h3>How To Make Malai Kofta</h3><ol><li>Heat oil in a pan, add whole spices, cumin and saute.</li><li>Now add onion, ginger, garlic and saute for 1-2 minutes.</li><li>Add powdered spices and cook for 1 minute.</li><li>Add tomatoes, cashews, and salt and mix well. Cook for 2-3 minutes.</li><li>Add water and cook it for 15-20 minutes.</li><li>Grind the mixture into a fine puree. Strain the mixture and keep it aside.</li><li>In a pan add strained puree, veg stock or water, butter and cook for 2-3 minutes.</li><li>Add kasuri methi, salt, and honey and mix well.</li><li>Add fresh cream and mix well.</li><li>Pour the gravy over the kofta and serve garnished with fresh cream and coriander leaves.</li></ol>

Malai kofta is a popular dish in Indian cuisine that consists of deep-fried dumplings (also known as kofta) served in a creamy tomato-based sauce. It’s a perfect option for vegetarians or anyone looking for a rich and satisfying meal. 

Zeezest Presents A Tempting Malai Kofta Recipe, Crafted To Perfection, Promising A Blend Of Richness And Taste, Making It An Exquisite Addition To Your Culinary Repertoire.

Indulge in Tasty Malai Kofta Recipe | ZeeZest Recipes

Malai Kofta

Take a bowl and add chopped raisins, chopped cashew and cardamom powder. Mix well. 

Take another bowl, add paneer, mashed potatoes, grated mava, cornflour, chopped coriander leaves, salt and mix well.

Take a small portion of the potato mixture and make a cavity,   

Stuff in some mixture.   

Shape it in small balls and keep aside.  

Heat oil in a deep bottom pan deep fry the kofta and keep aside.

Heat oil in a pan, add butter, whole spices, cumin, cloves, green cardamoms and saute.  

Now add onion, ginger, garlic, green chilli and saute for 1-2 minutes.  Add powder spices and cook for a minute. 

Add tomatoes, cashews, salt and mix well. Cook for 2-3 minutes. 

Add water and cook it for 15-20 minutes.  

Now grind the mixture into fine puree.   

Strain the mixture and keep aside.  

In a pan add strained puree, vegetable stock or water.  

Add kasuri methi, butter and cook for 2-3 minutes.   

Add fresh cream and mix well. 

Add, salt, honey and mix well. 

Pour the gravy over the kofta.   

Serve and garnish with fresh cream and coriander leaves.

Malai kofta consists of deep-fried kofta served in a creamy tomato-based sauce.

malai kofta_seo

<p>Paneer biryani is a delicious and flavourful rich dish made with paneer (Indian cottage cheese) and a variety of aromatic spices. It is a popular dish in many parts of India and has gained popularity around the world due to its unique taste and versatility. </p><p><strong>Table of content</strong></p><ul><li>About paneer biryani</li><li>Types of biryani</li><li>Ingredients</li><li>How to make paneer biryani</li><li>Quick recap</li></ul><h2>About Paneer Biryani</h2><p>One of the key ingredients in paneer biryani is, of course, paneer. Paneer is a type of cheese made from cow's milk that is soft and crumbly in texture. It is a great source of protein and is often used in Indian cuisine as a meat substitute for vegetarians. In paneer biryani, the paneer is typically cooked with a mixture of aromatic spices, such as cumin, coriander, and garam masala, to give it a rich and flavourful taste.<br>The other key ingredient in paneer biryani is rice. Long-grain basmati rice is most commonly used in this dish, as it has a delicate and fragrant flavour that pairs well with spices and paneer. The rice is typically cooked with the paneer and spices in a large pot, with water or broth added to create a flavourful and aromatic broth.<br>In addition to paneer and rice, paneer biryani is often made with a variety of other ingredients, such as onions, tomatoes, green peppers, and peas. These ingredients add texture, flavour, and nutrition to the dish, making it a well-rounded and satisfying meal.<br>Paneer biryani is typically served with raita, a refreshing side dish made with yoghurt and cucumbers, or with a side of chutney or pickles. It can also be garnished with fresh herbs, such as cilantro or mint, for added flavour and visual appeal.<br>This fight always goes on, why Veg Biryani is called Biryani, it should be called Pulav. So let's discuss a little on this too.</p><h2>Difference Between Pulav and Biryani</h2><p>Pulav and veg biryani are both rice dishes that are popular in India and around the world. However, there are a few key differences between the two dishes.<br>One of the main differences between pulav and veg biryani is the type of rice used. Pulav is typically made with short-grain rice, such as basmati or jasmine rice that has been soaked and cooked in a mixture of water and broth. The rice is then seasoned with a variety of aromatic spices and cooked with vegetables, meats, or seafood, depending on the recipe.<br>On the other hand, veg biryani is typically made with long-grain basmati rice that is cooked with a mixture of vegetables and spices. The vegetables are typically sautéed and then mixed with the rice and spices before being cooked together. The finished dish is typically garnished with fresh herbs, such as cilantro or mint, and served with a side of raita or chutney.<br>Another difference between pulav and veg biryani is the cooking method. Pulav is typically cooked in a pot over low heat, with the ingredients layered on top of each other and cooked until the rice is tender and the flavours have melded together. Veg biryani, on the other hand, is typically cooked in a large pot or in an oven, with the rice and vegetables mixed together and cooked until the flavours have melded together and the rice is tender.<br>Overall, while pulav and veg biryani are both delicious and flavourful rice dishes, they differ in the type of rice used, the ingredients used, and the cooking method. Both dishes are worth trying</p><h2>Ingredients For Paneer Biryani Recipe</h2><ol><li>400 gm diced Paneer </li><li>¼ tsp turmeric powder</li><li>½ tsp Red chilli powder</li><li>4 tbsp oil</li></ol><h3>For Jhol</h3><ol><li>2 tbsp ghee</li><li>1 tbsp oil</li><li>2 bay leafs</li><li>½ mace</li><li>3-4 green cardamom</li><li>4-5 cloves</li><li>½ inch Cinnamon stick</li><li>1 Cup Chopped Onion</li><li>1 tbsp ginger garlic paste</li><li>¼  tsp Turmeric powder</li><li>1 tbsp red chilli powder</li><li>2 Tsp coriander powder</li><li>1 Tsp Cumin powder </li><li>1 Tsp Garam Masala powder</li><li>1 cup Tomato Puree</li><li>½ cup curd</li><li>Salt to taste</li><li>1 tbsp chopped coriander leaves</li><li>1 Tsp Kasuri methi</li><li>½ cup water</li></ol><h3>For Cooking Rice</h3><ol><li>2 cups rice</li><li>Water</li><li>Salt to taste</li><li>1 bay leafs</li><li>2-3 green cardamoms</li></ol><h3>For Layering</h3><ol><li>Fried onion</li><li>Mint leaves</li><li>Saffron milk</li><li>Coriander leaves</li><li>Kewra</li><li>Rose</li><li>Ghee</li></ol><h2>How To Make Paneer Biryani</h2><h3>For Paneer</h3><ol><li>Add paneer, turmeric powder, red chilli powder, salt and keep aside for 20-30 minutes</li><li>Heat oil in a pan,</li><li>Pan-fry the paneer until it turns golden brown on both the sides</li></ol><h3>For Jhol</h3><ol><li>Heat ghee or oil in a pan</li><li>Add whole spices and saute.</li><li>Add onion and saute it,</li><li>Add ginger garlic paste and cook until it turns golden brown</li><li>Add all the powdered spices and saute for a minute or two.</li><li>Now add tomato puree and mix well</li><li>Add curd and cook until the masala is cooked.</li><li>Add chopped coriander leaves, kasuri methi, salt and water. mix well.</li><li>Now add paneer and simmer for 3-4 minutes</li></ol><h3>For Rice</h3><ol><li>Wash and soak rice for 30 minutes </li><li>Bring water to a boil.</li><li>Add bay leaf, green cardamoms, salt</li><li>Add rice and cook only 70%</li></ol><h2>Making Paneer Biryani, Delhi Style</h2><ol><li>Heat ghee in another pan</li><li>Spread the rice</li><li>Now spread the paneer mixture over the rice  </li><li>On top spread the rice again</li><li>Drizzle saffron milk</li><li>Now drizzle ghee</li><li>Sprinkle fried onions, mint or coriander, kewra, rose and cover.</li><li>Cook for 10-12 minutes on a low flame</li><li>Serve hot</li></ol><h2>Quick Recap Of Paneer Biryani Recipe</h2><h3>How To Make Paneer Biryani</h3><ol><li>Marinate paneer, with turmeric powder, and red chilli powder and keep aside for 20-30 minutes</li><li>Heat oil in a pan, pan fry the paneer until it turns golden brown in colour from both the sides</li><li>Heat ghee and oil in a pan, add whole spices and saute.</li><li>Add onion and saute it, add ginger garlic paste and cook until it turns golden brown in colour</li><li>Add all the powdered spices and saute for 2 minutes. Add tomato puree and cook</li><li>Add curd and cook until the masala is cooked. Add cooked paneer, kasuri methi, and salt and mix well. Add water and simmer for 3-4 minutes</li><li>For rice, soak rice for 30 minutes, bring water to boil, add bay leaf, green cardamoms, salt</li><li>Add rice and cook until 70% done. </li><li>Strain the rice and spread it over the paneer mixture.  Sprinkle fried onion, mint, and coriander, drizzle ghee, saffron milk, kewra, and rose and cover. Cook for 10-12 minutes on a low flame</li><li>Serve hot</li></ol>

This paneer biryani recipe is perfect if you're craving delicious and aromatic biryani.

Experience The Flavors Of Paneer Biryani With Zeezest Recipes. Explore A Tantalizing And Easy Way To Savor This Tempting Dish, Perfect For Your Culinary Repertoire!

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