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Saturday, August 27, 2016

PANEER PEAS MASALA






Ingredients:
            Onion – 2
            Paneer – 15 cubes
            Peas – 50 g
            Curd – 2 tbs
            Kasuri methi or dried methi leaves – little
            Oil and ghee – 2 tsp
            Sambar powder – 1 tsp
            Garam masala – ½ tsp
            Salt

To grind as paste:
            Badam – 5nos.
            Cashew – 5 nos.
            Fennel seeds or Sombu – 1 tsp
            Poppy seeds or Kasakasa – 1 tsp
            Garlic  cloves– 3 nos.
            Ginger – 1 piece
            Cloves – 2
            Cardamom – 1
            Cinnamon or Pattai – 1
            Coconut – 4 pieces
             Tomato - 2

Method:
            Soak the ingredients given to make a paste for ½ an hour and grind and keep aside. Add oil in a pan and saute the onion till it gets cooked well and nice aroma arises. Add sambar powder and garam masala and cook well. Add the peas and saute for 2 minutes. Add the paste and salt and stir well and close with a lid. Let it cook on low flame for 5 minutes till the raw smell goes off. Add Paneer cubes and cook well. Add little water so that the gravy remains to good consistency. Switch off the flame and add kasuri methi and curd.
            Coconut and Cashew can be avoided. It is added to get more gravy. Instead fried channa dhall or udaitha kadalai can be added.


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