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Pakistani/Indian Curry Recipes

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40min · 2 servings This recipe is a Manglorean recipe whose origins go back to Kundapur which is a coastal town in Karnataka state. Ingredients: ~Marinade~ • Paneer – 500gms • Salt – to taste • Turmeric – ¼ tsp • Onion chunks – ½ cup • Capsicum chunks – ½ cup • Hung Curd – 3 tbsp • Bhuna besan – 2 tbsp • Chaat masala • Lemon juice – 2tbsp Ghee Roast Masala • Kashmiri chilli dry – 6-8 nos • Peppercorn – 8nos • Coriander seeds – 2 tbsp • Cumin – 1/2 tbsp • Fennel seeds – 2tsp • Garlic cloves – 3 cloves • Ginger chopped – 1tbsp • Water – a dash • Ghee – 2 tbsp • Curry leaves – few sprigs • Wooden satay sticks – 5nos Steps to follow: • Cut the paneer into tikka and sprinkle some salt & turmeric. Keep aside for 30mins. • Heat a pan and add dry red chillies to it. T
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