Preparing Paneer Masala Curry safely

It is essential to prepare meals safely to help stop dangerous bacteria from spreading and growing. You can take some steps to help shield yourself and your loved ones from the unfold of harmful bacteria.
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Wash your fingers

Your palms can simply unfold micro organism around the kitchen and onto food. It is important to always wash your fingers completely with soap and warm water:

before starting to prepare meals
after touching raw food akin to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your arms thoroughly as properly, as a result of moist fingers unfold micro organism extra easily.
Maintain worktops clean

Before you start getting ready food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you may need to clean them totally.

You need to change dish cloths and tea towels commonly to keep away from any micro organism rising on the fabric.


Paneer Masala Curry
Paneer Masala Curry

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We hope you got insight from reading it, now let’s go back to paneer masala curry recipe. You can have paneer masala curry using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Paneer Masala Curry:
  1. Take Medium Sized Onions
  2. Prepare Cashew Nuts
  3. Get Medium Sized Tomatoes
  4. Take Curd
  5. Use Cottage Cheese (Paneer)
  6. Take Bay Leaves
  7. Take Cumin Seeds
  8. Provide Fenugreek Seeds
  9. Prepare Coriander Seeds
  10. You need Green Cardamoms
  11. Take Black Cardamoms
  12. Provide Black Pepper Seeds
  13. Prepare Cloves
  14. Get Cinnamon Stick
  15. Use Ginger-Garlic-Chili Paste
  16. Take Dried Fenugreek Leaves
  17. Prepare Red Chilli Powder
  18. Prepare Turmeric Powder
  19. Prepare Cumin Powder
  20. Get Garam Masala
  21. Use Black Pepper Powder
Instructions to make Paneer Masala Curry:
  1. Take 5 tablespoon oil in a pan. Add Cashew Nuts & Onion juliennes & saute till onions turn light brown.
  2. Remove from heat & let it cool down. Blend to make a smooth paste.
  3. Also blend the tomatoes to make a smooth puree.
  4. Take a medium sized pan & add 2 tablespoon oil. Once the oil is somewhat hot, add Bay Leaves, Cumin Seeds, Fenugreek Seeds, Coriander Seeds, Black Pepper Seeds, Green Cardamoms, Black Cardamoms, Cloves, Cinnamon & let the spices sputter.
  5. Now add the Onion-Cashew paste. Add Ginger-Garlic-Chili Paste & cook on high heat for about 7-8 mins.
  6. Add tomato puree & cook for another 7-8 mins. Add curd, salt & all the dry spices, cook for another 4-5 mins.
  7. Add diced Cottage Cheese & cook for about 2 mins.
  8. Garnish with dried Fenugreek leaves & serve hot.

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