Getting ready Paneer Methi Aloo Curry safely

It's very important to organize meals safely to help stop dangerous micro organism from spreading and growing. You possibly can take some steps to help shield your self and your loved ones from the unfold of dangerous micro organism.
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Wash your arms

Your fingers can simply unfold bacteria around the kitchen and onto meals. It is essential to all the time wash your hands completely with cleaning soap and warm water:

before beginning to put together meals
after touching uncooked food akin to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your fingers totally as well, because moist fingers spread bacteria extra simply.
Hold worktops clean

Earlier than you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or vegetables you'll want to scrub them totally.

It is best to change dish cloths and tea towels commonly to keep away from any micro organism growing on the material.


Paneer Methi Aloo Curry
Paneer Methi Aloo Curry

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We hope you got insight from reading it, now let’s go back to paneer methi aloo curry recipe. You can cook paneer methi aloo curry using 16 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Paneer Methi Aloo Curry:
  1. Provide 1 cup Methi Leaves (Fenugreek leaves) - roughly chopped
  2. Provide 2 Potato - medium, peeled and diced
  3. Take 1 cup Paneer Cubes (Shallow Fried)
  4. Get 1 cup Tomato Puree
  5. You need 1 tbsp ginger-garlic-green chilli paste
  6. Prepare 1/2 tsp Jeera
  7. Take 2 Dry Red Chilli
  8. Provide 1/2 tsp sugar
  9. Provide 1/2 tsp Turmeric powder
  10. Take 1 tsp Sabzi Masala
  11. You need 2 tsp Coriander Powder
  12. Use 1 tsp Degi Mirch
  13. Prepare 1 Pinch Asafoetida
  14. You need 2 tbsp Fresh Cream (Malai)
  15. Prepare 3 tbsp Oil
  16. Get as required water
Steps to make Paneer Methi Aloo Curry:
  1. Heat oil in a saucepan, add dry red chilli and cumin seeds, saute for a minute.
  2. Add methi leaves and mix well. Saute for a few minutes on medium flame by stirring continuously.
  3. Now add ginger-garlic-green chilli paste. Cook for a minute until they start to smell fragrant.
  4. Add tomato puree and mix well. Cook for a minute on medium flame.
  5. Add coriander, degi chili powder, turmeric, sabzi masala, and asafoetida. Cook till oil gets separated.
  6. Add water and mix well. Now add malai and cook for 2-3 minutes on low flame.
  7. Add sugar and salt to it. Mix well. Now add the potato and cook covered for 2-3 minutes on low flame.
  8. Add paneer and cook covered for 2-3 minutes until the sauce has thickened. Serve hot with rice or roti.

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