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Paneer Creole has a Extraordinary taste.The Green Chillies and Spring Onion gives the Paneer Creole Mouth-watering taste. Must catch it
  Mashed paneer 100 Gram
  Finely chopped spring onion 1 Small
  Finely chopped green chili 1
  Finely chopped garlic 1 Clove (5 gm)
  Finely chopped coriander 2
  Fresh bread slices 4 Large, cut through the middle
  Milk/Water 1⁄4 Cup (4 tbs)
  Frying oil 2 Cup (32 tbs)
  Desi ghee/Clarified butter 2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Cumin seed 1⁄2 Teaspoon
  Finely chopped onion 1 Small
  Capsicum 1 , sliced
  Finely chopped garlic/Ginger 1 Teaspoon
  Chopped tomato 1 Large
  Tomato sauce 1 Teaspoon
  Sugar 1 Teaspoon
  Vinegar 1 Teaspoon
  Cornflour 1 Teaspoon
  Water 1 Cup (16 tbs)
  Tomato ketchup 4 Teaspoon
  Coriander leaves 2
  Salt To Taste
  Pepper To Taste

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.
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.

Recipe Summary

Side Dish

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Paneer Creole Recipe