Methi Malai Paneer Recipe

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Paneer – 250 gms, cut into 1/2 inch cubes
Oil – 2 tblsp
Butter – 1 tblsp
Onion Rings – 1 cup
Capsicum Rings – 1 cup
Tomato Rings – 1 cup (deseeded)
Salt to taste
Lemon Juice – 1 tblsp
Chaat Masala – 1/2 tsp
Peas – 2 tblsp, boiled, to garnish
Carrots – 2 tblsp, cubed and boiled, to garnish

For the Marinade:
Drained Yogurt – 2 tblsp
Thick Cream – 2 tblsp
Dry Fenugreek Leaves – 2 tblsp
Black Pepper – 1/4 tsp
Chaat Masala – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Salt to taste

1. Put all the marinade ingredients in a bowl.
2. Add the paneer and marinate for 15 minutes.
3. Heat the oil in a non-stick pan.
4. Stir fry the paneer till crisp and golden.
5. Heat the butter in a kadai.
6. Add the onion and capsicum rings.
7. Saute for 1 minute.
8. Add the tomato rings, season with salt, lemon juice and chaat masala.
9. Transfer to a serving platter.
10. Place the paneer in the centre.
11. Garnish with the peas and carrots.
12. Serve hot.

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