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Pan Paneer
Category : Method
- Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
- Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and Paneer pieces into the soy sauce & salt papper mixture to coat then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
- Broil the carrots and tofu until browned on all sides, about 10 minutes total, turning the paneer every 5 minutes to brown on four sides and flipping the carrots after 5 minutes. Remove from the oven.
- Add the green onion, vinegar, and sesame oil & Kissan creamy spread to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve with steamed rice.
Ingredients:
2 tablespoons soy sauce
1 teaspoon vegetable oil
Freshly ground black pepper
200 gm carrots, peeled, cut in half
200gm ounces slice 1-inch-by-2-inch rectangles
1 green onion, sliced thinly
1 teaspoon vinegar
1/4 teaspoon toasted sesame oil
2 tablespoon Kissan creamy spread
Salt ,pepper for taste
2 tablespoons soy sauce
1 teaspoon vegetable oil
Freshly ground black pepper
200 gm carrots, peeled, cut in half
200gm ounces slice 1-inch-by-2-inch rectangles
1 green onion, sliced thinly
1 teaspoon vinegar
1/4 teaspoon toasted sesame oil
2 tablespoon Kissan creamy spread
Salt ,pepper for taste
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