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Paneer makhani (also called paneer butter masala) is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. [7] Spices such as red chili powder and garam masala are also used to prepare this gravy.
Paneer butter masala: Paneer Butter Masala is a popular vegetarian dish in Indian cuisine. It is a creamy and aromatic curry made with soft cubes of paneer (a type of Indian cheese), butter, tomato sauce, and a blend of flavorful spices such as cumin, coriander, and garam masala. Vegetarian Paneer tikka masala
Butter chicken a famous Indian food. Chapati: a type of North Indian style flatbread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimetres in diameter and browning the discs on both sides on a very hot, dry tava or frying pan with no oil.
In the past, its staple diet included bajra khichdi, [91] rabdi, onion chutney, [92] and bajra ki roti. [93] In non-vegetarian cuisine it includes kukad kadhai [94] and chicken tikka masala. Lassi, sharbat, nimbu pani and labsi (a mixture of bajra flour and lassi) are three popular non-alcoholic beverages in Haryana. However, liquor stores are ...
Paratha: Wheat flour roti, plain or stuffed with various vegetables like potatoes, cauliflower, or paneer, served with butter, curd, or alone. Rumali roti: Thin, soft roti foldable like a handkerchief, popular in Awadhi, Mughlai, and Hyderabadi cuisine, best served with gravy. Gur roti: Jaggery and whole wheat flour roti, small and thick, also ...
It is mainly eaten with traditional Indian flat-breads like tawa roti or tandoori roti, rice and bread. Chhena and Paneer are terms for Indian cottage cheese, and Rajwadi and shahi are terms for royal. Similar dishes include paneer butter masala and Kadai paneer.
The breads may be made of different types of flour and can be made in various ways: Baked in the tandoor like naan, [27] tandoori roti, [27] kulcha, [27] or lachha paratha [27] Dry baked (Indian griddle), jowar di roti, baajre di roti and makki di roti (these are also smeared with white butter) Shallow fried like paratha [44]
Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface. Aloo paratha; Gobhi paratha; Laccha paratha; Porotta – layered flat bread of Kerala and some parts of Southern India; Pashti – flatbread prepared with rice flour and pan fried in ghee; Pathiri ...
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