Recipe – Paneer Matar Masala

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.

Ingredients

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

 

Masalas

Turmeric powder – 1 pinch

Garam Masala, Sabji Masala – 2 tablespoons each

Garnish

Chopped Coriander – 2 tablespoons

Kasuri Methi – dried 2 tablespoons

 

Fresh Cream – 2 tablespoons

 

Method

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.

 

Interesting Twist

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!