500 gms paneer cubed
200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps thickened/ double/ heavy cream
Coriander leaves chopped fine to garnish
Grind onions into a fine paste and keep aside.
Next make tomatoe puree and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato puree, ginger and garlic paste and fry for another 2 minutes.
Add the coriander powder, cumin powder, turmeric and garam masala, green chillies and fry.
Cook stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy becomes thick turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter Paneer tastes great with naan / roti.
Sunday, September 27, 2009
Wednesday, September 23, 2009
1 cup Chana dal
1/2 cup Onion finely chopped
1/2 cup Coriander leaves finely chopped
1/2 tsp Chilli powder
Salt ar per your taste
Oil to deep fry
Wash and soak dal for 3-4 hours.
Grind the soaked dal coarsely.
Mix all other ingredients with dal.
Heat oil in a pan.
Make patties shaped rounds of mixture with moist palm.
Put carefully into the hot oil.
Fry them till golden brown.
Serve hot Masala Vadas with green chutney, tamarind chutney, or ketchup.