Ingredients
200 gms paneer
2 medium onions, chopped
1 inch piece ginger, chopped
3-4 cloves garlic
2 tbsp tomato puree
1 medium potato, diced (optional; I added since my husband loves it)
1/3 cup green peas
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
1/2 tsp sugar
1 tsp turmeric powder
Salt to taste
Fresh coriander leaves and green chillies for garnishing
1 tbsp mustard oil ( or refined oil)
Direction
Heat oil in a pan. Fry the paneer cubes until golden brown and keep aside. If the paneer pieces are not very tender, you can keep them immersed in warm water until used.
In a grinder, put the onion, ginger, and garlic and grind to a coarse paste without adding any water. In the same oil where you fried the paneer pieces, add this paste and fry till the onions get translucent and golden in color. Now add the tomato puree and fry on a medium flame till oil starts appearing on the sides. If the paste gets too dry, you can sprinkle some water from the immersed paneer pieces or regular water. Add the dry spices except the salt and sugar and continue stirring until the masalas get mixed well and no raw smell is left. Now add the potato pieces and stir. Add 1/2 cup of warm water (or the water from the immersed paneer pieces) and cover cook on medium flame till the potato is cooked. Next add the green peas and the paneer pieces. Put in salt and sugar and mix. Cover cook for another 3-5 minutes adding additional water if required. Garnish with chopped coriander and slit green chillies and serve hot with roti/rice/pulao.
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