So after I let out my worry, anger and sorrow through my poem, I set out to cook dinner and made this:
Paneer Matar Masala
Its very simple (I hate to stay back in kitchen for long!!!) . Do try it out.
Paneer Cubes – 2 Packs (200 gms * 2)
Onions – 6 small chopped
Green Chilli – 4 super hot
Tomato – 3 pureed (I used tomato puree, I ran out of tomatoes!)
Capsicum – 1
Green peas – 50 gm (I used frozen)
Ginger Garlic paste – 1 tablespoon
Mint – I used dried mint – 1 tablespoon
Cumins – 1 teaspoon
Oil / Ghee / Butter – 2 to 3 tablespoons
Salt to taste
Turmeric powder – 1 pinch
Garam Masala, Sabji Masala – 2 tablespoons each
Chopped Coriander – 2 tablespoons
Kasuri Methi – dried 2 tablespoons
Fresh Cream – 2 tablespoons
In a Kadai (vessel, I use non-stick) put 3 tablespoons of oil / ghee or butter and when hot add the cumins to splutter. Add the chopped onions and green chillis and saute till golden brown.
Once done, add chopped capsicums, green peas, ginger garlic paste, dried mint and saute well.
Add the salt and masalas and saute for a minute
Add the tomato puree and a little water and keep lid on and cook till tomato is cooked and the oil separates.
Add the paneer cubes and cook well with lid on. Add a little water if required.
Check salt and spice in between and add to taste! (You can add red chilli powder for better colour and spice if you want!)
Once the gravy seems consistent, you can reduce the flame and add the garnish and cook with the lid for 2 minutes.
The same gravy works great with Small Soya chunks and cooked baby potatoes too instead of Paneer.
Add pureed carrots along with tomato to make the gravy more nutritious. But don’t overdo as carrots tend to be sweet!