Sunday, 6 May 2012

Paneer Peas Masala

We used to have dinner parties with my husband's office friends once every month and this time we were asked to prepare paneer peas masala for 30 people. I have never prepared this dish before. My husband browsed through the net and came up with this recipe. He cooked the dish with me helping him in the side. Paneer peas masala tasted excellent couple of hours after its preparation. Everyone liked the dish at the party and it was almost over. Here goes the recipe, Enjoy!
Paneer - 250 gms (cubed)
Peas - 1/2 cup
Onion paste - of 1 big onion
Tomato paste - of 2 big tomatoes
Ginger garlic paste - 1 Tablespoon
Double cream - 100 ml
Water - 1 cup
Salt - to taste
Oil - 2 Tablespoon
Fresh Coriander Leaves - 1 Tablespoon (finely chopped)
Cumin powder - 1 Teaspoon
Garam masla - 3/4 Teaspoon
Coriander powder - 1 1/2 Teaspoon
Turmeric powder - 1/4 Teaspoon
Red Chilli powder - 1 Teaspoon

1. Heat a tablespoon of oil in a pan and fry the paneer until it turns golden yellow. Strain the oil and keep it aside.
2. Now heat another tablespoon of oil in the same pan and add the onion paste and fry until the raw smell goes off.
3. Add the ginger garlic paste and fry until the raw smell goes off and add the tomatoes and sauté  for another 5 minutes.
4. Now add all the masalas along with salt and fry till the raw smell goes away. Add water and bring it to a boil.
5. Now add the paneer and peas , reduce the heat to medium and put a lid on the pan and cook until the oil separates. Do not forget to give a stir in between to avoid the paneer sticking to the pan.
6. Finally add the double cream, give a stir and turn the heat off and garnish with coriander leaves.
       Paneer peas masala is ready to be served.
* You can avoid frying the paneer in oil if you wish not to.
* A pinch of kasoori methi can also be added along with the masalas.
* This dish goes well with puris and parathas.

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