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Servings Per Recipe: 2
Amount Per Serving
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For Paneer Matar Stuffing:
Take a pan and heat up the oil. Add mustard seeds. Stay a little back since mustard seeds are notorious for jumping out.
Add ginger (grated) and finely chopped onions o the hot oil. Reduce he lame to medium and brown the onions slightly.
Now add all the spices. Mix well with the onions.
Add paneer and peas. Coat well with the spiced up sautéed onions.
If you are using the store bought dense/firm paneer, then I suggest that add 1-2 tbsp of water. Mix well. Let simmer for 1-2 minutes with closed lid. The stuffing is ready!
For Bread Baskets:
Cut the 2 bread slices (bigger in size) in 12 small triangles.
Now take 1 triangle at a time and dip it slightly in the bowl of water to make it a little softer.
Press the water out by pressing between both the palms.
Start lining the muffin mould with this triangle. I used 3 triangles to line one medium size mould. This way you will have 4 bread baskets covered with 12 triangles.
Now add 1 big spoonful of stuffing in the center of each basket.
Put the muffin it in the oven at 425*f. Bake it for 18-20 minutes.
Take it out. Let it stand in the mould for 2-3 minutes. Now with the help of a flat spoon or ladle, carefully take out each bread basket. Serve it hot with your favorite dish.
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