By Ujjainee Roy
February 21, 2024
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Want something spicy for dinner? Why not try a yummy and flavourful masala keema-paneer? Both paneer and keema are good sources of protein and their textures complement each other in a curry. You can pair it with anything, be it pulao, roti, naan or steamed rice. Let's have a look at the recipe.
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– 250g paneer, crumbled – 2 tablespoons oil or ghee – 1 onion, finely chopped – 2 tomatoes, finely chopped – 2 green chilies – 1 tablespoon ginger-garlic paste – 1 teaspoon cumin seeds – 1 teaspoon turmeric powder – 1 teaspoon red chili powder – 1 teaspoon coriander – 1/2 teaspoon garam masala – Salt to taste
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Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.
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Add ginger-garlic paste and chopped green chilies. Sauté for another couple of minutes until the raw aroma disappears. Add chopped tomatoes and cook until they turn soft and mushy.
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Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well combined and oil starts to separate from the mixture. Add crumbled paneer to the pan and mix gently with the masala until well coated.
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Cook for 5-7 minutes, stirring occasionally, until the paneer is heated through and the flavors are well incorporated. Sprinkle garam masala and garnish with chopped cilantro leaves.
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