Ingredients1 cup cubed paneer
1 cup green peas
1 inch cube of ginger
2 - 3 cloves of garlic
6-8 almonds / cashews
2 tsp of tomato paste
1/2 cup onions finely chopped
1 tsp chilli powder
1 tsp corriander powder
1/2 tsp garam masala
1 tsp cumin / fennel seeds
3 tsp of butter or ghee
1/2 cup of water
Salt to taste
Chopped green corriander for garnish
Method
1 cup green peas
1 inch cube of ginger
2 - 3 cloves of garlic
6-8 almonds / cashews
2 tsp of tomato paste
1/2 cup onions finely chopped
1 tsp chilli powder
1 tsp corriander powder
1/2 tsp garam masala
1 tsp cumin / fennel seeds
3 tsp of butter or ghee
1/2 cup of water
Salt to taste
Chopped green corriander for garnish
Method
Add ginger, garlic and almonds to a blender and grind this to a smooth paste. You can sprinkle a little bit of water. Do not add too much, because it might take a little longer to cook. In a pan, heat 2 tsp of butter and add the cumin seeds. then add this paste and fry this until the paste and the butter separate. Add the chilli powder, coriander powder, garam masala. Then add tomato paste and cook similarly. Now add the onions and saute them until the onions become transparent. This is the base for any gravy. Use medium flame and a non-stick pan, this will help cook the masala evenly. You don't have to stir this constantly, but do not let this burn. It might take at least 15 minutes for the masala to cook. Now add the paneer and cook for another 5 minutes. Finally add the green peas (frozen) and a half cup of water (add more if the gravy is a little thick) and allow this to cook for the last 5 minutes. Drop in the last tsp of butter and garnish with fresh coriander and serve hot with phulkas / rotis....
Its YUMMMMMY YUMM...
Tips - You can also add tomato puree (blanch, peel and puree fresh tomatoes).. I just go with the store bought tomato paste.
You can also add heavy cream with the water to thin out the gravy, this will give a smooth and silky texture... but also bump up the calories... hee hee..
Some recipes call for frying the paneer. But I like it soft, so I don't fry them... phew... added calories... ;)
Its YUMMMMMY YUMM...
Tips - You can also add tomato puree (blanch, peel and puree fresh tomatoes).. I just go with the store bought tomato paste.
You can also add heavy cream with the water to thin out the gravy, this will give a smooth and silky texture... but also bump up the calories... hee hee..
Some recipes call for frying the paneer. But I like it soft, so I don't fry them... phew... added calories... ;)
Love the look of it. I also am very generous with kothamalli :) Just love its aroma
ReplyDelete@Rums... you will surely love the taste :)... Kothamalli - God I used to hate them when I was a kid... my mom used to use them a looooooot... I even used to say... mom cannot cook without kothamalli, perungayam and lemon... But now I know... its really a magic ... hahahaha...
ReplyDeleteOh even as a kid i used to loooooove kothamalli. amma says i had a song for it also! lol... sounds yum. and yes, we also prefer our paneer soft! plus nanak paneer (thats what we buy) is also very yummy... no requirement for frying itself! and ennoda fav items are lemon kothamalli etc, LOL ... did you squeeze lemon on the dish?
ReplyDeleteOh and sangee maybe you should mention that cooking in a flat bottom helps than a round bottom! I so wish I had calphalon! konja naal kazhichu vanga poren
ReplyDelete