Mattar paneer gravy is creamier and rich gravy. This is served either with some indian roti's or jeera rice. When i tasted it first in restaurant, i just love the taste of creaminess and combination of paneer and peas. I had some leftover paneer and some dried green peas, I prepared this for dinner to go with jeera rice. Taste is so good. My kid like the panner and he said after tasting it " i love cheese(paneer) "
Ingredients:
Paneer - 1 packet
Peas / mattar - 1/2 cup
Jeera - 1 tsp
Ginger - 1 " piece
Garlic - 3 no
Onion - 1 small
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Can tomato puree - 1 can / tomato - 3 no
Garam masala - 1 tsp
Kasuri methi / fenugreek leaves - 1 tbsp
Half and half / full cream - 1/2 cup
Recipe:
* Chop onion into very fine pieces.
* Chop garlic and ginger and crush it.
* If you are using dried peas,soak it for 7 hours. Cook it in microwave for 4 or 5 minutes.
* Cut paneer in cubes or into thin strips.
* If not using canned tomato puree, chop tomato and grind it in blender.
1. Take 3 or 4 tbsp oil and fry the paneer till it turns slight brown color. Once it is fried, remove excess oil and soak it in warm water. We can also use unfried paneer too. ( I used both fried and unfried paneer in this dish).
2. Take a wide pan and pour enough oil. Add cumin and let it splatter.
3. Add crushed ginger and garlic . Now add finely chopped onion. Cook it till the onion turn translucent.
4.Now add all the powders(Turmeric , chilli and coriander powder). Add enough salt and mix it well. Cook till the raw smell of the powder reduces.
5.Add tomato puree,garam masala ,mix well and cover the pan. Cook for 5 more minutes till oil oozes out.
6.Add green peas/mattar and mix well.
7.Take dry kashuri methi leaves in your palm and crush it with other palm and spread it over the gravy. Mix ,cover the pan and cook for 2 more minutes.
8.Finally add paneer and cook for 2 more minutes.
9.Final stage add half and half/ heavy cream ,mix the gravy and switch of the flame and cover the lid.
Mattar paneer gravy is ready.
Note:
1.We can use both fried and unfried paneer in this dish but i prefer the unfried one.
2. Instead of adding just crushed kashuri methi on gravy, i like to fry it in little bit oil in separate pan and add that one to the gravy. The aroma when adding the kashuri methi to oil is awesome.
Ingredients:
Paneer - 1 packet
Peas / mattar - 1/2 cup
Jeera - 1 tsp
Ginger - 1 " piece
Garlic - 3 no
Onion - 1 small
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Can tomato puree - 1 can / tomato - 3 no
Garam masala - 1 tsp
Kasuri methi / fenugreek leaves - 1 tbsp
Half and half / full cream - 1/2 cup
Recipe:
* Chop onion into very fine pieces.
* Chop garlic and ginger and crush it.
* If you are using dried peas,soak it for 7 hours. Cook it in microwave for 4 or 5 minutes.
* Cut paneer in cubes or into thin strips.
* If not using canned tomato puree, chop tomato and grind it in blender.
1. Take 3 or 4 tbsp oil and fry the paneer till it turns slight brown color. Once it is fried, remove excess oil and soak it in warm water. We can also use unfried paneer too. ( I used both fried and unfried paneer in this dish).
2. Take a wide pan and pour enough oil. Add cumin and let it splatter.
3. Add crushed ginger and garlic . Now add finely chopped onion. Cook it till the onion turn translucent.
4.Now add all the powders(Turmeric , chilli and coriander powder). Add enough salt and mix it well. Cook till the raw smell of the powder reduces.
5.Add tomato puree,garam masala ,mix well and cover the pan. Cook for 5 more minutes till oil oozes out.
6.Add green peas/mattar and mix well.
7.Take dry kashuri methi leaves in your palm and crush it with other palm and spread it over the gravy. Mix ,cover the pan and cook for 2 more minutes.
8.Finally add paneer and cook for 2 more minutes.
9.Final stage add half and half/ heavy cream ,mix the gravy and switch of the flame and cover the lid.
Mattar paneer gravy is ready.
Note:
1.We can use both fried and unfried paneer in this dish but i prefer the unfried one.
2. Instead of adding just crushed kashuri methi on gravy, i like to fry it in little bit oil in separate pan and add that one to the gravy. The aroma when adding the kashuri methi to oil is awesome.
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