Recipe of Homemade Soya Paneer Matar Cutlets
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Ultimate Soya Paneer Matar Cutlets. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Soya Paneer Matar Cutlets, 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 Soya Paneer Matar Cutlets delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soya Paneer Matar Cutlets is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Soya Paneer Matar Cutlets estimated approx 40 minutes.
To get started with this particular recipe, we have to prepare a few components. You can cook Soya Paneer Matar Cutlets using 17 ingredients and 19 steps. Here is how you can achieve it.
#thc #thcweek7 #cooksnapchallenge #cutlets #cookpadindia #simplecooking Thanks Ms Bethica Das for sharing such a nice recipe .. I have made with my style .. Hope you ll like it .. Enjoy..
Ingredients and spices that need to be Get to make Soya Paneer Matar Cutlets:
- 1 cup soaked soya granules,
- 1 cup homemade paneer,
- 1/2 cup matar dana,
- 2 tbsp oil,
- 1 med sized onion chopped finely,
- 4 green chilli chopped finely,
- 1 tsp garlic paste,
- 1/2 tsp ginger paste,
- 1/2 tsp haldi powder,
- 1 tsp red chilli powder,
- 1 tsp dhania powder,
- 1/2 tsp garam masala powder,
- to taste, Salt
- 3 tbsp lightly dry roasted besan (adjustable),
- 2 tbsp fresh cream (optional),
- As required Some chopped dhania patta,,
- as needed Oil for frying,
Steps to make to make Soya Paneer Matar Cutlets
- Firstly boil matar dana until completely cooked, strain it. Keep aside.
- For Soya Granules....a). First soak in boil water for 1/2 hr.
- B). Strain it, transfer it into normal water, keep it for 1/2 hr. Strain it, squeeze extra water, keep aside.
- Take a pan or wok, add oil, heat it.
- Add green chilli & onion, stir fry it until light brown.
- Add in ginger garlic paste, also add very lil water to avoid burning. Saute it until rawness is released.
- Mix haldi, dhania & red chilli powder in lil water, mix it well. Add in the masala.
- Cook it until oil has oozed out. In goes salt & garam masala powder, mix it well.
- Add fresh cream if you want, mix it well.
- Lower the flame, cover it with the lid, cook it until oil has oozed out.
- In the mean time, lightly dry roast besan, keep aside.
- Add soya granules & matar now, mix it well.stir fry it until dry.
- In goes paneer & besan, mix it well. Add some more salt if required, also add dhania patta, mix it well. Stir fry it until dry.
- Turn off the flame, take out in a dish, cool it down.
- Take small portions, roll it, give a shape of tikki or cutlet, keep aside.
- Take a pan, add oil, heat it. Shallow fry them until light brown.
- Take out on an absorbent paper, plate it on a serving dish.
- Have it with some dip or chutney.
- Goes well with any salad 🥗
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