Easiest Way to Prepare Award-winning Steamed paneer in tomato and cashew paste (100% oil free)
Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Speedy Steamed paneer in tomato and cashew paste (100% oil free). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Steamed paneer in tomato and cashew paste (100% oil free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed paneer in tomato and cashew paste (100% oil free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can have Steamed paneer in tomato and cashew paste (100% oil free) using 8 ingredients and 7 steps. Here is how you cook it.
Cooking Indian dishes without oil is quite a challenge. Given the fact our palette is not quite accustomed to the raw taste of vegetables and spices, to make a dish which won’t upset our taste but will still be oil free has always been a mystery. The following dish is made keeping all these concerns in mind. One more thing, oil also acts as a lubricant in digesting food, so since it’s oil free the ingredients are carefully chosen so that they itself can go down the food canal ceaselessly. Enjoy!
Ingredients and spices that need to be Take to make Steamed paneer in tomato and cashew paste (100% oil free):
- 250 gram Paneer
- 50 gram Kaju (Cashew nut)
- 25 gram Kishmish (Raisins)
- 2 sticks cardamom
- 1 pinch Jeera
- 5-7 green Chillies
- 2 medium sized tomatoes
- as per taste Salt
Instructions to make to make Steamed paneer in tomato and cashew paste (100% oil free)
- Put all the ingredients except the Paneer into a mixer and make a paste
- In a steel tiffin box mix the paneer cubes with the paste and close the lid
- Make a sticky paste with Atta and use it to seal the lid. This is done so that no water goes inside.
- In a big saucepan (ready Degchi) put a stand and fill it up with water so that stand is completely submerged
- Carefully place the sealed tiffin box on the stand. Place the entire setup on the oven and wait for the water to boil
- Once the water starts boiling, close the saucepan and reduce the flames. Continue boiling for the next 15 mins.
- Turn off the oven but don’t disturb the setup for the next one hour or so. After an hour carefully lift the tiffin box, allow it to cool for some time, remove the “Atta seal” and serve.
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