Making ready Smoked Paneer with Curry safely

It is crucial to arrange food safely to help cease dangerous micro organism from spreading and rising. You possibly can take some steps to assist defend your self and your loved ones from the unfold of dangerous bacteria.
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Wash your fingers

Your arms can simply spread bacteria across the kitchen and onto food. It's essential to always wash your hands thoroughly with cleaning soap and warm water:

before beginning to prepare meals
after touching uncooked food equivalent to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Don't forget to dry your palms totally as properly, because moist fingers unfold bacteria extra simply.
Maintain worktops clean

Earlier than you begin getting ready food, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you will want to wash them completely.

It is best to change dish cloths and tea towels regularly to avoid any bacteria rising on the material.


Smoked Paneer with Curry
Smoked Paneer with Curry

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We hope you got benefit from reading it, now let’s go back to smoked paneer with curry recipe. You can have smoked paneer with curry using 22 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Smoked Paneer with Curry:
  1. Use Tomatoes - medium
  2. Get Ginger piece
  3. You need Dry red chilli
  4. Provide Cottage cheese (paneer)-
  5. Prepare Green coriander (finely chopped) -
  6. Take Cottage cheese (grated) -
  7. Prepare Oil
  8. Get Butter
  9. Get Salt or as per taste
  10. Take Coal (piece) -
  11. Take Cashews -
  12. Provide Cinnamon stick
  13. Get Bay leaves
  14. Provide Clovea
  15. Get Green cardamom -
  16. Prepare Dry fenugreek seeds
  17. Provide Black pepper
  18. Prepare Asafoetida
  19. You need Cumin seeds -
  20. You need Coriander powder -
  21. Get Kashmiri Red chilli powder -
  22. Take Turmeric powder -
Steps to make Smoked Paneer with Curry:
  1. Take 2 tomatoes and chop them into the larger sized pieces. - - Preheat a wok, add a tablespoon of oil in it and heat it. - - Add a teaspoon of cumin seeds to it followed by 2 green cardamoms, 2 smaller sized pieces of bay leaves and 4/5 black peppers. - - Saute them and add dry red chilli too. - - Add chopped tomatoes, and ginger baton to it. - - Add 2 to 3 tablespoons of cashews to it and cook while covering it on low flame.
  2. After 10 minutes, grind it for a fine paste.- Preheat a pan, add 2 to 3 tablespoons of oil in it and heat it. - - Add a ¼ cumin seeds to the heated oil and saute it on low flame. - - Add a ½ teaspoon of turmeric powder, a teaspoon of coriander powder, a teaspoon of red chilli powder, a tablespoon of dry fenugreek leaves to it on medium flame.- Roast the Masala mixture until oil separates from it, add chopped capsicum to it and roast form it.
  3. Take a lump of coal, place it on the stove, add some oil over it and switch on the flame. - - Let it burn aside and roast the Masala mixture while stirring it. - - Add a cup of water to the Masala mixture followed by a teaspoon of salt. - - Add some chopped coriander, some cubes of cottage cheese (paneer) to it and mix well.
  4. Add a ½ cup of grated cottage cheese to it and mix well. - - Cover and cook the curry for 5 minutes on low flame. - - After cooking the curry, place a mini bowl along with burned coal over the curry. - - Spread some asafoetida and oil over the coal. Cover and cook for 10 minutes while switching off the flame. - - After 10 minutes, remove the mini bowl and mix a tablespoon of butter to it.
  5. Add some finely chopped green coriander and mix it well. - Serve it along with Paratha, Chappati, Naan, rice or anything you desire.

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