Mutter Paneer/Paneer mutter/Paneer peas gravy
Paneer - 12 - 15 cubes
Green Peas - 3/4 cup ( cooked)
Onion - 2 large
Tomato - 3
Ginger garlic paste - 1 tbsp
Cinnamon, clove, cardamom - 2 pieces
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tbsp
Tomato ketchup/sauce - 3/4 tbsp
Salt as needed
Oil - 3 tbsp
( Photo sent by my SIL Priya)
If using fresh paneer, then cut them into thick chunks, shallow fry in oil and immerse in lightly salted water and also adding 2 - 3 drops of lime juice. Squeeze out water just before adding. This will not harden your fried paneer.
Cut onion into thick chunks and add them in hot water( just enough for immersing) for 5 minutes and later grind them into a paste.
Place tomato in hot water for 5 minutes. Discard water and peel the skin and later grind to a fine paste. Pour the paste in a small vessel and switch on the stove and cook till it reduces in volume to a thick puree like consistency. Keep aside.
Heat oil in a frying pan and add cinnamon, clove, cardamom and cumin seeds. Wait for few seconds and add ginger garlic paste. Saute till raw smell leaves and add onion paste. Reduce flame and cover and cook for 8 - 10 mts( until raw smell leaves). Next add all the powders and mix well. Then add the tomato puree. Cook again for another 6 - 8 mts also add water according to gravy thickness needed. Next add salt, fried paneer and cooked peas. Cook in low flame for 2 - 3 minutes and remove. Add tomato ketchup for more tangy taste. ( My mom uses this for many gravies like paneer butter masala ...). Gravy tastes good with any type of chapathis/rotis/parathas/pooris/naan and even ghee rice.
Variation: Can use cashew paste - 1/4 cup for rich taste and thickness and cook before adding paneer and peas.
Read more of "PANEER MUTTER"
Paneer - 12 - 15 cubes
Green Peas - 3/4 cup ( cooked)
Onion - 2 large
Tomato - 3
Ginger garlic paste - 1 tbsp
Cinnamon, clove, cardamom - 2 pieces
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tbsp
Tomato ketchup/sauce - 3/4 tbsp
Salt as needed
Oil - 3 tbsp
( Photo sent by my SIL Priya)
If using fresh paneer, then cut them into thick chunks, shallow fry in oil and immerse in lightly salted water and also adding 2 - 3 drops of lime juice. Squeeze out water just before adding. This will not harden your fried paneer.
Cut onion into thick chunks and add them in hot water( just enough for immersing) for 5 minutes and later grind them into a paste.
Place tomato in hot water for 5 minutes. Discard water and peel the skin and later grind to a fine paste. Pour the paste in a small vessel and switch on the stove and cook till it reduces in volume to a thick puree like consistency. Keep aside.
Heat oil in a frying pan and add cinnamon, clove, cardamom and cumin seeds. Wait for few seconds and add ginger garlic paste. Saute till raw smell leaves and add onion paste. Reduce flame and cover and cook for 8 - 10 mts( until raw smell leaves). Next add all the powders and mix well. Then add the tomato puree. Cook again for another 6 - 8 mts also add water according to gravy thickness needed. Next add salt, fried paneer and cooked peas. Cook in low flame for 2 - 3 minutes and remove. Add tomato ketchup for more tangy taste. ( My mom uses this for many gravies like paneer butter masala ...). Gravy tastes good with any type of chapathis/rotis/parathas/pooris/naan and even ghee rice.
Variation: Can use cashew paste - 1/4 cup for rich taste and thickness and cook before adding paneer and peas.
