Cabbage Fry

   A simple cabbage fry as a side to the meal. Enjoy!

Ingredients

Cabbage (white or purple) - 1 cup (finely chopped)

Onion - 1/2 (finely chopped)

Green Chillies - 2 (split lengthwise)

Curry leaves - 10

Oil - 1/2 Tablespoon

Mustard seeds - 1 Teaspoon

Channa Dal - 1 Teaspoon

Urad dal - 1 Teaspoon

Turmeric powder - 1/2 Teaspoon

Salt - to taste

Water - To sprinkle

Method

1. Heat oil in a pan and allow the mustard seeds to splutter then add the channa and urad dal.

2. Add green chillies, curry leaves and onion and cook for 2 minutes.

3. Now add the cabbage along with turmeric powder and salt and stir for 2 minutes. Then sprinkle little water and cover the pan with the lid for 5 to 7 minutes with occasional stirring. The sprinkled water will create the steam in which the cabbage will be cooked.

4. Cabbage stir fry is ready to be served.

Note

* A spoonful of grated coconut can be added towards the end for extra texture and flavour.

Courgettes Tomato Curry

    Courgettes are similar in taste to our desi ridge gourd but has a smooth epiderm compared to the ridged gourd. They come in green and golden yellow colours in the market. I have not tried the yellow ones but the green ones are really tasty and similar to cucumber in its appearance. I have shared a simple curry recipe, Enjoy!

Ingredients

Courgettes - 2 ( finely diced )

Onion ( medium ) - 1 ( finely chopped )

Tomato ( big ) - 1  ( finely chopped )

Green Chillies - 2 ( slit lengthwise )

Garlic - 3 pods ( finely chopped )

Curry leaves - 10

Mustard seeds - 1/4 Teaspoon

Cumin Seeds - 1/4 Teaspoon

Turmeric powder - 1/4 Teaspoon

Coriander powder - 1/2 Teaspoon

Salt - as required

Oil - 1 Tablespoon

Water - 1/2 cup

Method

1. Heat oil in a pan and allow the mustard seeds to splutter. Then add the cumin seeds.

2. Now add the green chillies, curry leaves and onion and cook them for 3 minutes.

3. Add the garlic and once the raw smell is gone add the tomatoes and cook until it is completely mashed.

4. Add the courgettes followed by turmeric and coriander powder and give a good stir.

5. Add water and salt, cover the pan with a lid and cook for 10 minutes.

6. Open the lid and give a quick stir and turn off the heat.

   Courgettes curry is ready to be served with rice or roti.

Paruppu Sadam / Lentil Rice

Paruppu sadam is one of the specialities of my grandmother. She used to make this dish on wood fire in a thick bottomed vessel and serve it hot along with ground nut oil drizzled on top which would be like heaven on earth. Here I have shared the pressure cooker version of the rice, Enjoy!

Ingredients

Rice - 1 cup

Red Lentils / Toor Dal - 1/4 cup

Green Gram - 1 Tablespoon

Onion (large) - 1 (sliced lengthwise)

Tomato - 2 (finely chopped)

Garlic - 4 pods

Ginger - 2 cm (finely chopped)

Green Chillies - 2 (slit lengthwise)

Curry leaves - 10

Coriander leaves - 1/4 cup (finely chopped)

Turmeric powder - 1/4 Teaspoon

Red Chilli Powder - 1/2 Teaspoon

Sambar Powder - 1/2 Teaspoon

Mustard seeds - 1/2 Teaspoon

Cumin seeds - 1/2 Teaspoon

Oil / Butter - 1 Tablespoon

Salt - as required

Water - 2 1/4 cups

Method

1. Wash and soak the lentils and rice in water for 20 to 30 minutes.

2. Heat oil / butter in a pressure cooker pan and add the mustard seeds and allow it to split. Then add the cumin seeds followed by curry leaves and green chillies.

3. Now add the onion, ginger and garlic and cook for 3 minutes. Then add the tomato along with salt. red chilli powder and sambar powder. Cook until the tomato is mashed.

4. Add the rice and lentils to the pan along with the coriander leaves and mix thoroughly until the rice is completely coated with the masala.

5. Finally add the water and check for salt. Keep the heat on high until the water boils. Then reduce the heat to medium low and cover the pressure pan with lid and put the weight on.

6. Allow 2 whistles. Turn off the heat and wait till the pressure is released completely.

7. Now open the lid and give a thorough mix.

8. Serve hot with a drizzle of ghee on top along with onion or cucumber raitha and pickle.

Note

* You can also add any vegetables along with the rice if you wish.

Spinach and Onion Bonda / Fritters

 During the rainy days we tend to crave for something nice, hot and crispy snack along with a hot cuppa. Here is a healthy version of the snack with onion and spinach. Enjoy!

Ingredients
Besan / Chickpea flour - 1 cup
Young Spinach Leaves - 1 cup ( finely chopped )
Onion - 1 ( finely chopped )
Green Chillies - 2 ( finely chopped )
Curry leaves - 10 ( finely chopped )
Ginger - 1 cm ( grated )
Red chilli powder - 1/2 Teaspoon
Sodium Bicarbonate -1/2 Teaspoon
Salt - as required
Water - as required
Oil - for deep frying

Method
1. Mix all the ingredients other than the oil as shown in the picture below. Add little water at a time.

2. Heat the oil for deep frying in a thick bottomed wide pan. Maintain the heat or flame in medium high.
3. Drop the mix as little balls in the hot oil in a spoon or by hand. 
4. Once they are cooked take them out and drain the excess oil using kitchen towels.
5. Serve with tomato sauce or red chilli chutney.

Note
* The oil should not be very hot as the mix will be burnt outside and uncooked inside.
* You can also add potatoes into the mix for additional texture and flavour.

Grilled Salmon

    Salmon is one of the best sources of protein and omega 3 fattyacids. Living here in UK, we are lucky enough to get the best salmon in the world from the freshwater Lochs in Scotland. The meat is marbeled with enough fat which keeps the flesh soft after cooking. Here is a lip smacking version of the salmon - grilled salmon and my favourite of all time. Enjoy!

Ingredients

Filleted Salmon (skinless & boneless) - 350 gms

Garlic butter - 1 Tablespoon (optional)

For Marinade

Red Chilli Powder - 11/2 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Black Pepper Powder - 1/2 Teaspoon

Salt - as required

Dried Thyme - 1/2 Teaspoon

Lime Juice - Juice of 1/2 lime

Method

1. Mix all the ingredients mentioned under the for marinade header and make a fine paste. Check for heat and salt and adjust it according to your palate.

2. Cut the salmon steak into equal sized pieces.

3. Marinate the salmon with the marinade and let it marinate for an hour or longer.

4. Arrange the salmon pieces with the skin side down and leave enough space between them in a baking tray lined with aluminium foil.

5. Smear the garlic butter on the top and sides of the salmon pieces.

6. Pre-heat the oven to 200 C and place the baking tray in the middle rack of the oven and cook for 8 - 10 minutes. 

7. Turn the salmon to the other side and cook for just 1 minute until the skin side gets crispier.

8. Take the tray outside and allow it to rest for 2 minutes.

9. Serve hot with a squeeze of lime and sliced onion by the side.

Note 

* Do not over cook as all the water and oil from the fish will ooze out and the meat will become harder.

Avial

Avial is typically a keralan dish and served mainly with the onam sadhyas. As I had an opportunity to be with Malayalis during my schooling and working days, I relished this dish every now and then. When you have few left over vegetables in your refrigerator  you can whip up this dish which is very delicious and nutritious at the same time. Enjoy!

 Ingredients

2 cups of mixed veggies including

Carrot

Potato

Cucumber

Baby Aubergine

Drumstick

Raw Banana

Beans

Ivy gourd

Water - 1 1/2 cups

Salt - as required

Oil - 1 Tablespoon

Mustard seeds - 1 Teaspoon

Curry leaves - 10

Turmeric powder - 3/4 Teaspoon

Yoghurt - 1 cup

To Grind

Coconut - 3 Tablespoon

Cumin seeds - 1 Teaspoon

Green chillies  - 3

Garlic - 2 pods

Ginger - 1 cm thick

Onion - 1/2 or Shallots - 7

Method

1. Cut all the veggies into equal shapes and sizes and keep aside.

2. Grind all the ingredients mentioned under the to grind header into a smooth or coarse paste with little water.

3. Heat oil in a pan and add mustard seeds and allow them to split open. Then add the curry leaves followed by the veggies and ground paste.

4. Add turmeric and salt and water and mix thoroughly.

5. Cover and cook for 15 - 20 minutes or until the veggies are completely cooked.

6. Finally add the yoghurt and give a good mix. Care should be taken not to break the cooked veggies.

7. Serve hot with rice or .
Note

 * Any vegetable of your choice can be added. But should not be slimy like lady's finger. It will ruin the texture of the dish.            

Mutton Chukka / Fry

My husband is an amazing cook. He gets wild ideas when it comes to cooking. He is very good at non vegetarian dishes. Every time we buy mutton, he cooks it. Here is the lip smacking version of his mutton fry, enjoy!

 Ingredients
Mutton - 1 kg
Onion ( medium ) - 2 ( finely chopped )
Tomato ( big ) - 1 ( finely chopped )
Green chilli - 2 ( slit lengthwise )
Ginger garlic paste - 2 Teaspoon
Coriander leaves - 1/4 cup ( finely chopped )
Mint leaves - 5 ( finely chopped )
Water - 1 cup
Salt - to taste
Whole Spices
Cloves - 4
Cinnamon - 2 sticks of 1 inch thick
Cardamom - 2
Cumin seeds - 1/2 Teaspoon
Fennel seeds - 1/4 Teaspoon
Bay leaves - 3
Whole Black Pepper - 5 corns
Masalas
Turmeric powder - 1/2 Teaspoon
Chilli powder - 1 1/2 Teaspoons
Coriander powder - 2 Teaspoons
Mutton masala powder - 1 Teaspoon ( optional )

Method
1. Pressure cook the mutton along with the whole spices, half the measure of the masalas, half of the salt, water, 1 teaspoon of ginger garlic paste and green chillies.

2. The fat will float in the cooked gravy, you can either fry the mutton along with it or completely discard the fatty gravy. But I suggest to use half of the gravy to retain the flavour and can discard the rest.

3. Heat oil in a pan, add the onions and fry until they are translucent. Then add the mint and fry until the raw smell goes away.
4. Add the remaining ginger garlic paste and fry until the raw smell goes away and then add the tomato followed by salt and the remaining masalas. Cook until a beautiful tomato gravy is formed.
5. Now add the mutton along with half of the gravy from the pressure cooker to the pan and mix thoroughly.

6. Check for salt and cooked the mutton covered in medium or low flame for another 30 minutes until the gravy is completely reduced.

7. Remove from heat and garnish with coriander leaves.
            Yummy mutton fry is ready to be served!

 Note
* If the mutton is very old and tough, you can add a teaspoon of fresh green papaya paste to soften it.

Tomato Rasam

Tomato rasam is a simple yet mouthwatering dish which can be had as a soup or as an accompaniment with rice. Whenever we have fever or cold, tomato rasam comes to our rescue at home. Ther are different varieties of rasam among which tomato rasam is my all time favourite. There had never been an afternoon lunch at home without the rasam. Such is a role played by this simple dish, Enjoy!

Ingredients
Tomato (large) - 2 (roughly chopped)
Green chillies - 2 ( split lengthwise)
Garlic pods - 4 ( roughly crushed)
Curry leaves - 10
Coriander leaves - to garnish
Mustard seeds - 1/2 Teaspoon
Pepper corns - 5
Cumin seeds - 1/2 Teaspoon
Tamarind - lemon sized
Oil - 1 Tablespoon
Water - 2 to 3 cups
Salt - to taste

Method
1. Heat oil in a pan and allow the mustard seeds to splutter. Then add the green chillies, garlic and curry leaves.
2. Once the garlic is cooked add the tomatoes and salt and cook until it is completely smashed.
3. Make a fine powder of the pepper corns and cumin seeds and add to the cooked tomato.
4. Extract the tamarind juice with water and add it to the pan and mix thoroughly. If the rasam is thick add some more water.
5. Bring it to a boil and turn off the heat. Add the coriander leaves and close the pan for 5 minutes. The coriander leaves will be cooked in the heat and releases a beautiful aroma when the lid is opened. 
     Serve hot as a soup or with rice and pappad.

Note
* The rasam powder can be made in advance and stored in an air tight jar. Take 1:2 ratio of pepper corns and cumin seeds and make a fine or coarse powder for the rasam mix.
* Boiled toor Dahl ( yellow lentils) can also be added to the rasam in small quantities for additional flavour. 

Mushroom Biryani in Pressure Cooker

The word biryani would sound like a nightmare for many but I bet it is an easy one pot hassle free dish. Though the pre-prep time is a little longer the actual preparation takes not more than half an hour for any vegetable biryani. Enjoy the recipe!

Ingredients
Rice - 2 cups ( washed and soaked in water )
Mushroom - 500 gms ( diced into big chunks )
Carrot - 1 ( peeled and diced )
Potato - 2 ( peeled and diced )
Beans - 10 ( cut into1inch thick )
Onion ( medium ) - 2 ( cut lengthwise )
Tomato ( medium ) - 2 ( diced )
Ginger Garlic paste - 2 Tablespoon
Mint leaves - 1/2 cup ( finely chopped )
Coriander leaves - 1/2 cup ( finely chopped )
Green chillies -  4 ( slit lengthwise )
Lime juice - juice of 1/2 lime
Water - 3 1/4 cups
Yoghurt -  1/2 cup
Oil - 1 1/2 Tablespoon
Ghee - 1 1/2 Tablespoon
Salt - to taste
Whole Spices
Cloves - 5
Cinnamon - 3 sticks of 1 inch thickness each
Bay leaves - 4
Cardamom - 3
Cumin seeds - 1 Teaspoon
Fennel seeds - 1 Teaspoon
Whole Black Pepper - 4 corns
Masalas
Chilli powder - 1 1/4 Teaspoons
Coriander powder - 2 Teaspoons

Method
1. Heat the oil and ghee in a 5 litre pressure pan and add the whole spices when the oil is hot.
2. Add the green chillies followed by the onions and cook until they become translucent.
3. Add the mint leaves and cook until the raw smell of the leaves go away.
4. Add the ginger garlic paste and cook until the raw smell goes away.
5. Add the tomatoes along with little salt and cook until they are completely mashed. Now add the masalas and cook until the raw smell of the masalas go away.
6. Add the yoghurt and give a stir. Then add the mushroom, carrot, potato, beans and coriander leaves and mix them well with the tomato gravy.
7. Add the rice and water and stir well. Add the lime juice and check for salt.
8. Cover the pressure pan with lid and put the weight on. Reduce the heat to medium and allow 2 whistles and then turn off the heat.
9. Once the pressure is completely released, open the lid and give a quick stir.
     Serve the mushroom biryani with onion raitha.

Note
* 1:1 ratio of water and coconut milk can be added instead of just water for additional flavour.

Butternut Squash/Pumpkin Fry

We used to harvest 'n' number of pumpkins, cucumbers, melons and lemons during our summer holidays at my grandmother's place. The pumpkins would be man sized, huge and heavy and I remember my grandfather selling them to the wholesalers at the weekly farmer's market. Pumpkin fry would be on the menu list during our harvest festival's feast in the month of January. I have shared my grandmother's version of the recipe. Enjoy!

Ingredients
Butternut squash/pumpkin - 1 cup (cubed)
Green chilli - 2 (split lengthwise)
Oil - 1/2 Tablespoon
Mustard seeds - 1/2 Teaspoon
Curry leaves - 10
Urad Dahl - 1/2 Teaspoon
Channa Dahl - 1/2 Teaspoon
Turmeric powder - 1/2 Teaspoon
Red chilli powder - 1/4 Teaspoon
Salt  - to taste


Method
1. Peel the outer skin of the pumpkin using the peeler and cut it into two and remove the seeds. Cube the pumpkin of your desired size.
2. Heat oil in a pan and allow the mustard seeds to splutter in it. Then add the green chillies and curry leaves followed by the Channa and urad dahl.
3. Add the cubed pumpkin along with turmeric powder, red chilli powder and salt and sauté until the pumpkin becomes soft. (approx. 8 to 10 mins)
         Pumpkin fry is ready to be served.


Note
* Do not overcook the pumpkin else it becomes too mushy and unpleasant to eat. 

Gulab Jamoon

Gulab Jamoon is one of  my all time favourites and I cannot resist with just one or two at a time. This soft, smooth and spongy dessert will literally melt in one's mouth. The ingredients are very simple but it turns out to be a very rich dessert. Enjoy!

Ingredients
Whole milk powder - 1 cup
Plain flour - 1/4 cup
Sodium bicarbonate (baking soda) - 1/4 Teaspoon
Salt - 1/4 Teaspoon
Warm milk - 1/4 cup
Ghee - 1 Tablespoon
Oil - For deep frying
For sugar syrup
Sugar - 3 cups
Water - 3 cups
Cardamom - 4 pods (crushed)

Method
1. Mix the plain flour, milk powder, baking soda and salt along with the warm milk into a fine dough (like chapatti dough) and keep it aside covered for 10 minutes.
2. Make the sugar syrup by dissolving the sugar in water and boiling it for 15 minutes. Once it is done add the crushed cardamom pods to the syrup.
3. Now heat the oil for deep frying in a thick and wide bottomed pan on a medium heat.
4. Make small roundels out of the dough by touching the ghee now and then to avoid the stickiness of  the dough.
5. Now drop a pinch of the dough into the oil, if it springs to the top in a second or two the oil is ready for frying.
6. Drop 8 to 10 roundels into the oil at a time, allowing enough space for each roundel to get cooked. Fry until the jamoons turn into a nice golden brownish colour (approx. 2 to 3 minutes) and sieve them out of the oil and place on the kitchen towels to absorb excess oil.
7. Allow 2 minutes for the oil to heat up and drop the roundels again.
8. Once the jamoons are cooled drop them in the sugar syrup. Leave them for an hour or two and serve the jamoons along with the syrup.

Note
* Oil should be only on medium heat else the roundels will be burnt outside and uncooked in the inside.
* Allow 2 minutes for the oil to heat up between each batch else the jamoons will break if the oil is not hot enough and start absorbing excess oil and become too crispy on the outside.
* Readymade jamoon mixes can also be used. I usually prefer MTR brand.

Fiery Red Hot Chilli Chutney

Red chilli chutney is one of my all time favourites which would obviously tease one's taste buds. It is a very very hot chutney which serves as a compliment with piping hot idlis and dosas. A hot tea or coffee after having this chutney will sure satisfy the palates which crave for hot stuffs. Enjoy!

Ingredients
Shallots - 15 to 20
Garlic - 3 pods
Dried Red Chilli - 20
Tomato - 1
Salt - to taste
For Seasoning
Gingelly oil - 3 Tablespoon
Mustard seeds - 1 Teaspoon
Urad dahl - 1 Tablespoon
Channa dahl - 1 Tablespoon
Curry Leaves - 20 leaves

Method
1. Grind the shallots, garlic, tomato and dried red chillies along with salt into a fine or coarse paste by adding little or no water.
2. Heat oil in the pan and allow the mustard seeds to splutter. Then add the curry leaves followed by the dahls.
3. Now add the ground paste and cook for 5 minutes until the raw smell goes away. Stir constantly else the chutney will be splattered all over.
4. Turn off the heat, allow it to cool and store in a air tight jar. This chutney would stay for weeks if refrigerated properly.

Note
* Using gingelly oil will ease the take of the chillies in your tummy.

Red Beans & Egg Plant Curry

Beans are the good source of proteins but they should be cooked properly. Uncooked or half-cooked beans will be hazardous to our body. Here I have shared a tangy curry combining the red kidney beans and baby aubergines. Enjoy!

Ingredients
Egg plant - 5 (cut lengthwise)
Red kidney beans - 100 g (soaked and boiled)
Shallots - 10 - 15 (peeled)
Garlic pods - 10 (peeled)
Tomato - 2 (medium, puréed)
Curry leaves - 10
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Dried red chilli - 2
Salt - as required
Tamarind juice - 2 tablespoon
Masalas
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Sambar powder - 1 teaspoon (optional)
Method
1. Wash and soak the red kidney beans for aleast 8 hours. Pressure cook the beans along with little water and keep aside. It takes at least 8 whistles to get completely cooked.
2. Heat oil in a pan allow the mustard seeds to crack. Now add the fenugreek seeds followed but the curry leaves and dried red chillies.
3. Add the shallots and garlic and cook for 5 minutes. Then add the cut aubergines and cook for another 5 minutes.
4. Now add all the masalas along with salt and fry for a minute until the raw smell of the masalas go away.
5. Add the tomato purée and cook for another 3 minutes and add the cooked beans along with the water and add the tamarind pulp as well.
6. Add little water if required and reduce the heat to medium and cook until oil separates from the gravy.
     Red kidney beans with baby aubergines curry is ready to be served.
Note
* This curry goes well with rice.
* Allow this curry to stand for atleast an hour after cooking to get better taste.
* Make sure the beans are completely cooked else they can be fatal.

Pepper Mushroom

Pepper mushroom is the favourite of my father-in-law. Unfortunately he is no more and never did I get a chance to prepare this dish for him. But whenever I prepare this dish it always reminds me of him.  Here goes the recipe.

Ingredients
Mushroom - 500 gms (any mushroom of your choice, finely chopped)
Onion - 1 (Large, finely chopped)
Tomato - 2 (Medium, finely chopped)
Garlic - 3 pods (finely chopped)
Oil - 1 Tablespoon
Salt - to taste
Masalas
Turmeric powder - 1/4 Teaspoon
Red Chilli powder - 1/2 Teaspoon
Corinader powder - 1 1/2 Teaspoon
Final Seasoning
Onion -1/2 (cut lengthwise)
Curry leaves  - 10
Crushed Black Pepper - 1 Tablespoon
Fresh Coriander Leaves - for garnishing


Method
1. Heat oil in a pan and fry the onions and garlic until they are completely cooked.
2. Add the masalas and cook until the raw smell goes away and then add tomatoes and cook along with salt for 4 minutes.
3. Add the mushroom and mix everything together and cook covered for another 5 minutes.
4. When the mushroom is cooked and the water is completely dried add the onions cut lengthwise and cook for another 2 minutes. 
5. Add the crushed black pepper and the curry leaves, give a quick stir and cover the pan and turn off teh heat.
6. Open after 2 minutes and serve hot with fresh coriander garnished on top.

Note
* If you want the dish in gravy consistency increase the amount of onion ad tomato and add a cup of water.
* Pepper mushroom goes well with both roti and rice.

Kichidi

Kichidi is one of the quick one-pot dish recipes. The semolina is cooked with fried lentils and vegetables. It is served with coconut chutney and sambar. Cracked wheat can also be used as a substitute for the semolina. Enjoy the recipe!

Ingredients
Semolina - 1 cup
Onion - 1/2 (finely chopped)
Carrot - 1/2 (finely chopped)
Beans  - 4 (finely chopped)
Peas - 2 Tablespoon
Green Chilli - 2 (cut lengthwise)
Ginger - 1 Tablespoon (grated)
Curry Leaves - 10
Tomato - 1 (roughly chopped)
Oil - 1 Tablespoon
Mustard seeds - 1/4 Teaspoon
Channa dal - 1/4 Teaspoon
Urud dahl - 1/4 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Water - 3 1/2 cups
Salt - To taste


Method
1. Heat a pan and dry roast the semolina in a medium heat until it turns slightly brown and keep aside in a plate.
2. Heat oil in the same pan and add mustard seeds, urud dahl and channa dahl and roast them. Then add the green chillies and curry leaves.
3. Now add the onions, ginger and tomato and cook along with salt and turmeric. Later add the rest of the veggies and cook covered for 4 minutes.
4. Add water and bring it to boil. Add the roasted semolina and stir thoroughly else lumps will be formed easily. Keep stirring constantly.
5. Check for salt and remove from fire once the semolina thickens to your required consistency.
             Kichidi is ready to be served.


Note
* Kichidi also tastes good with sugar.
* Cracked wheat instead of semolina can also be used.   
* Dried nuts can also be added.

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!

Ingredients
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)
Masalas
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


Method
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.

Note
* 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.