INGREDIENTS
Coconut Paneer Chilli with Noodles
Servings - 2 - 3
INGREDIENTS
Water - 750 milliliters
Oil - 1 teaspoon
Salt - 1/2 teaspoon
Noodles - 50 grams
Paneer chilli masala - 20 grams
Coconut powder - 15 grams
Water - 100 milliliters
Oil - 50 milliliters
Mushrooms - 70 grams
Baby corn - 45 grams
Bell pepper - 50 grams
Cherry tomato - 40 grams
Paneer - 200 grams
Salt - 1/2 teaspoon
Green chili - 2
Spring onions - 2 tablespoons
Coriander - 1 tablespoon
Spring onions - for garnishing
PREPARATION
1. Heat 750 milliliters water in a pot, add 1 teaspoon oil, 1/2 teaspoon salt and mix well.
2. Add 50 grams noodles and mix it well. Bring it to a boil. Strain them well and keep aside.
3. In a mixing bowl, add 20 grams paneer chilli masala, 15 grams coconut powder, 100 milliliters water and mix it well. Keep aside.
4. Heat 50 milliliters oil in a heavy pot, add 70 grams mushrooms, 45 grams baby corn and stir well.
5. Cook for 5 - 7 minutes or till it tune brown in color.
6. Add 50 grams bell pepper, 40 grams cherry tomato and mix it well.
7. Cover it with lid and cook for 3 - 5 minutes.
8. Now, add 200 grams paneer, 1/2 teaspoon salt, 2 green chili and mix it well.
9. Add the paneer masala and coconut mixture in it and mix it well.
10. Cover it with lid again and cook for 2 - 3 minutes.
11. Add 2 tablespoons spring onions, 1 tablespoon coriander and mix it well.
12. Cover it with lid and cook for 1 - 2 minutes.
13. Place some boiled noodles on the plate with paneer chilli.
14. Garnish with spring onions.
15. Serve hot.