SHAHI ALO PANEER

Method:
1. Cut the boiled potatoes and cheese. Add potatoes and cheese in a large bowl.
2. Then the curd, dried fenugreek, ginger - garlic paste, chopped tomatoes, green pepper, 3/4 teaspoon cayenne pepper, salt, ½ teaspoon ground coriander and mix well put.
3. Heat ghee in a pan and pour. Put all the ingredients in it when hot. Do not grease the pan and cook until it releases.
4. Mix ½ teaspoon ground black pepper now put. Wet, add dry fruits and saffron.
5. Garnish with chopped mint silver work or serve hot.
Content:
4 medium potatoes, steamed, 300-350 g cheese, ½ cup dry fenugreek, one tablespoon butter, half-inch piece ginger, 2-3 green chillies, chopped 4 tomatoes, 10 buds grounded garlic, ½ cup yogurt, salt to taste, ½ tsp coriander powder, ground red pepper taste, ½ cup water, chopped 10 almonds, raisins 15-16, 10-15 chopped pistachio, saffron wet pinch, pinch ground black pepper, to decorate Work for a mint leaf or silver.