INGREDIENTS
Crispy Noodles Topped With Paneer In Tomato Sauce
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Salt - 1/4 teaspoon
Oil - 1/2 teaspoon
Noodles - 295 grams
Corn flour - 2 tablespoons
Paneer - 270 grams
Oil - 1 tablespoon
Oil - 1 teaspoon
Tomato - 360 grams
Water - 110 milliliters
Oil - 1 1/2 teaspoons
Bay leaf - 1
Green chili - 1
Salt - 1 teaspoon
Red chili - 1 teaspoon
Sugar - 2 teaspoons
Water - 110 milliliters
Boiled green peas - 95 grams
Corn flour - 2 teaspoons
Water - 45 milliliters
Oil - for frying
Cashews - for garnishing
Coriander - for garnishing
PREPARATION
1. Heat 1.5 litres water in a heavy skillet, add 1/4 teaspoon salt, 1/2 teaspoon oil, 295 grams noodles and mix it well.
2. Bring it to a boil.
3. Drain the noodles and transfer this into a bowl, add 2 tablespoons corn flour and mix it well.
4. Place this on a tray and spread it evenly.
5. Dry for an hour.
6. Take 270 grams paneer and cut it into pieces.
7. Heat 1 tablespoon oil in a pan, add paneer pieces in it and fry until it turns golden brown in color from all sides.
8. Remove it from heat and keep aside.
9. Heat 1 teaspoon oil in a another pan, add 360 grams tomato and saute for 2 - 3 minutes.
10. Add 10 milliliters water and mix it well.
11. Bring it to a boil.
12. Cook for 8 - 10 minutes on medium heat.
13. Transfer this into a blender and blend it into a smooth puree.
14. Heat 1 1/2 teaspoons oil in a pan, add 1 bay leaf, 1 green chili and stir well.
15. Now, add the blended tomato and stir well.
16. Add 1 teaspoon salt, 1 teaspoon red chili, 2 teaspoons sugar and mix it well.
17. Add 110 milliliters water and mix it again.
18. Bring it to a boil.
19. Now, add 95 grams boiled green peas, shallow fried paneer and mix it well.
20. In a bowl, add 2 teaspoons corn flour, 45 milliliters water and mix it well.
21. Add the mixture into it and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Heat sufficient oil in a heavy skillet and deep fry the noodles until it turns golden brown and crispy.
25. Drain it on an absorbent paper.
26. Place the fried noodles on a plate.
27. Pour the paneer gravy on top of it.
28. Garnish with cashews and coriander.
29. Serve hot.