Paneer Mini

Paneer Mini

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I made this sandwiched Paneer Mini for dinner yesterday along with Beetroot Chawli Soup.The Paneer filling inside the Mini buns was just classy. Can make it really fast. An all time favourite. Children will simply love it. Can pack for lunch box too. Use fresh Paneer as the sandwich will be too good. Yum when served with Beetroot Chawli Soup.

Ingredients

Mini Buns -6  ( available in  super markets )

Finely chopped Paneer pieces – 1 and 1/2 cups

Finely chopped onion – 1

Finely chopped green chilli –  1/4 piece

Finely chopped tomatoes – 2

Pounded ginger garlic paste – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri chilli powder – 1/2 teaspoon

Everest Kitchen King Masala – 1/2 teaspoon

Garam Masala powder – 1/2 teaspoon

Jeera powder 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

Water – 2 tablespoons

To Season

Oil – 2 tablespoons

Jeera – 1 teaspoon

To Garnish

Finely chopped coriander leaves – little

Crushed Kasturi methi – little

 

Method

Heat a pan. Season. Fry onion on  medium flame till transparent. Next add the chopped tomatoes, green chilli, pounded ginger garlic paste, salt and sugar. Cook on sim flame till the tomatoes turn mushy. Add all the dry spice powders. Sauté. Add 2 tablespoons water. Add the chopped Paneer. Stir .Garnish. Use this mix as a stuffing for the buns. Halve the Mini buns . Dry toast them on a tava. Stuff , cover the bun, press it gently. Serve with Beetroot Chawli Soup.

Chef ‘s Tips

1) Use fresh soft Mini buns.

2)Do not add more green chilli as it will become spicy.

 

 

 

 

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