Special Stuffed Paneer Narmada Hyderabadi recipe
Paneer Narmada is one of the very famous snacks from Hyderabad. It is very easy to make, as well as its ingredients are also present in your own kitchen. This is a very tasty snack, without eating it you will not be able to know its amazing taste. So with this easy method, you can also make this famous dish and enjoy its taste.
Ingredients for Paneer Narmada
Paneer - 200 grams
Oil - 2 tbsp
Cashew - 4, chopped
Red Chilli - 3
Green Chilli - 3, chopped thin lengthwise
Ginger - 1 tsp, grated
Green Capsicum - ½, chopped thin lengthwise
Red Capsicum - ½, chopped thin lengthwise
Yellow Capsicum - ½, chopped thin lengthwise
Tomato - 1, chopped thin lengthwise
Salt - a little less than 1 tsp
Schezwan Sauce - 2 tbsp
Tomato Sauce - 2 tbsp
Black Pepper Powder - ½ tsp
Red Chilli Powder - 1 tsp
Vinegar - 1 tsp
Corn Flour - 2 tsp
For Paneer Stuffing
Cashew - 10-12
Melon Seeds - 2 tbsp
Sesame Seeds - 1 tbsp
Coriander Leaves - 1 tbsp
Curd - 1 tbsp
Salt - ⅓ tsp
Red Chilli - ¼ tsp, coarsely crushed
Refined Flour - 2 tbsp
Corn flour - 2 tbsp
Salt - ⅛ tsp
Process of making pieces of Paneer
Take a 200 grams pack of paneer. Cut them into 4 equal parts. Cut one part into a triangle, then take two parts lengthwise from the middle of that triangular part and keep it together. Similarly, cut the remaining three parts into triangles and cut them lengthwise from the middle. In this way the paneer will be cut and ready.
Process of making stuffing
Put 10-12 cashews, 2 tbsp of melon seeds, 1 tbsp of sesame seeds and 1-2 tbsp of green coriander leaves in a mixer jar. Grind them finely without adding water. After grinding, take it out on a plate and add 1 tbsp of curd, ⅓ tsp of salt and ½ tsp of coarsely crushed red chilli. Mix them well, stuffing will be ready.
Process of filling Paneer
Take a piece of paneer and spread some stuffing on it. Then put the second piece on it and stick it. Fill all the paneer in this way and prepare it. Keep the remaining stuffing.
Process of frying Paneer
In a bowl, add 2 tbsp all purpose flour, 2 tbsp of cornflour and a little water and mix until the lumps are gone. Now add water little by little and make a smooth batter, the slurry will be ready. After making the batter, add ⅛ tsp of salt and mix it.
Heat oil in the pan, the oil should be medium-high hot and the flame should be medium. Now coat a piece of stuffed paneer in the slurry and put it in the pan. Coat all the pieces in the same way and put them. Let them fry for 1-2 minutes, then fry them from side to side till they turn light brown. Take out and fry the rest in the same way, paneer will be ready after frying.
Process of making Paneer Narmada
Heat 2 tbsp of oil in a pan. Put 4 chopped cashews in medium hot oil and fry them a little. After roasting cashews, add 3 whole red chilies, 3 green chilies cut lengthwise and 1 tsp of grated ginger and fry them lightly.
Then add all three types of capsicum, thinly chopped, in it. Now turn up the flame and fry them a little, then add 1 long thinly sliced tomato and a little less than 1 tsp of salt. Roast them for 2 minutes while stirring continuously on high flame.
Now add 2 tbsp of schezwan sauce, 2 tbsp of tomato sauce, ½ tsp of black pepper powder, 1 tsp of kashmiri red chilli and 1 tsp of vinegar. Stir it and fry it on medium flame for 2 minutes. After frying, add roasted paneer to it and mix it well.
Now make a solution by adding 2 tbsp of corn flour and ½ cup of water in a bowl. Put this solution and the remaining stuffing in the pan and cook on low-medium flame for 2 minutes while stirring. When the time is up, the paneer will become soft. Serve it and enjoy its taste.
Do not take paneer that is too soft, only packaged paneer is to be taken.
Cut the paneer and keep it in pairs.
The oil should be medium hot while frying the paneer.
While making Paneer Narmada, do not cook capsicum and tomato too much, let them remain crisp.
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