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Panner Masala

Panner Masala

Serving size:4


1 cup home-made panner cubed
1 onion chopped
1 tomato chopped
1tbsp ginger garlic paste
1tsp mustard seeds
1tsp cumin seeds

Masala Paste
1/2 cup chopped shallots
1 tomato diced
1/2tsp fennel seeds
1tbsp coriander powder
1tbsp chillie powder
1tsp garam masala
1/2 tsp turmeric powder
3 curry leaves
salt to taste

Preparation Methods:
Coat a pan with 2tbsp oil and roast all the ingredients for the paste and blend to a smooth mixture once cooled. Keep aside.Meanwhile shallow fry the panner cubes,drain and keep aside. In the same pan add another 2tbsp oil - then add mustard seed. Once it starts to crack add the cumin seeds,ginger garlic paste and fry til l fragrant. Then add the chopped onions and tomatoes. Once the onions turn slightly brown add the panner cubes following by the masala paste. Cover the pan with a lid and let the panner get well combinated in the masala mixture. Remove the lid and adjust the level of salt and remove from flame. Serve hot with rotis or naan.


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Ingredients For The Paste:
Serving Size: about 10
20 dried red chillies-soaked in hot water for 30 minutes
1/2 cup chopped shallots
2tbsp ginger garlic paste
1/2 cup chopped tomatoes
2tbsp tomato paste
1tsp sugar
1tbsp lime juice
salt to taste
2tbsp chili oil

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