ALOO-PANEER-PEAS GRAVY, using Pressure Cooker (Restaurant Style)

ALOO PANEER PEAS GRAVY

INGREDIENTS:-

Potato - 100 gms, cut into cubes
Paneer - 100 gms, cut into cubes
Fresh Peas - 100 gms
Onion - 1
Tomato - 1
Green Chilly - 1
Garlic cloves - 7
Ginger - 1/2 inch
Sambhar powder/All purpose powder - 1 and 1/2 tsp
Asafoetida - 1/4 tsp
Garam Masala Powder - 2 tsp
Oil - 3 tsp
Ghee - 3 tsp
Cumin seeds - 1 tsp
Whole Cashews - 7
Kasuri Methi - 1 tsp
Salt to taste


METHOD:-

1. In a mixer jar add cahews, and powder it. Now add little water and make a fine paste. Remove and restore it in a bowl. Heat 1 tsp of oil in dosa tawa or non-stick tawa, add the paneer cubes, roast it. Flip the panner cubes carefully, so that all sides gets slightly roasted.
2. In a medium sized mixer jar add  add roughly chopped onions, tomato, green chilly, ginger and garlic, grind it to make a coarse paste. Sprinkle water for grinding.
3. Heat oil and ghee in a pressure cooker, add cumin seeds. Allow it to splutter. Now add the Onion-tomato grinded past,  add little water to wash the jar and pour it in.Now saute for while till there is no moisture contents. Add cubed Potatoes and mix well
4. Add sambhar powder, 1 tsp garam masala, asafoetida and required salt. Mix it well and saute till the raw smell goes.  Add 1 cup of water,  cover it with lid, cook it in low flame, for 10 minutes.
5. Uncover the lid, add fresh peas, check for salt and spice. Add the remaining 1tsp garam masala. Cook for 3 whitles high and 5 minutes in sim mode. Allow the pressure to release.
6.  Finally, add the roasted paneer cubes, cashew paste and kasuri methi, gently mix, so that the paneer cubes doesn't break. Cover with lid and cook for 5 minutes in sim.
7.  Aromatic Restaurant style Aloo Paneer Peas Gravy is ready....
8. Tastes well with Chola Poori, Poori, Chappati, Naan etc.

METHI MALAI PANEER GRAVY

This is a very rich, creamy and slightly sweet gravy done using Paneer, Cream/thickened milk, fenugreek leaves. It is done using fresh fenugreek/methi leaves. Here, I have done using Dried Fenugreek leaves/ Kasuri Methi. Usually due to the bitter taste of methi, children refuse to eat it. When cooked along with malai and Paneer the bitterness is reduced and tastes awesome. Fresh methi can also be used to prepare this recipe. This can be served with Naan, chappathi, roti, fried rice, Jeera rice or ghee rice. 

INGREDIENTS:

Paneer  - 200g

Crumbled Paneer - 3 tbs

Thickened milk - 1/4 cup

Kasuri Methi/ Dried Fenugreek leaves - 2 to 3 tbs

Onion - 2

Tomato - 1

Ginger - 1 inch stick

Garlic - 4

Cashews - 10

Turmeric Powder - 1/4 tsp

Green chilly - 2

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Oil - 2 tsp

Ghee - 2 tsp

Sugar - 1 tsp

Salt

METHOD:

1. In a tawa, heat oil, add chopped onions and saute for few minutes.

2. Add chopped tomatoes, green chilly, ginger, garlic and cashews and stir for few minutes until the tomatoes turn juicy, switch off the flame.

3. After it cools down, grind to paste.

4. In the same tawa, add a tsp of ghee, and transfer the paste.

5. Stir well for few minutes on low flame. Cover it with a lid, so that it doesn't splutter out.

6. Stir in intervals so that the masala gets cooked well. Add turmeric powder, cumin powder and garam masala powder.

7. When the raw smell goes off, add the cubed Paneer and required salt and cook on low flame.

8. Add kasuri methi and required water and cook with lid closed for few minutes.

9. Add sugar, thick milk, crumbled Paneer, a tsp of ghee and mix well.

10. Tasty and aromatic Methi Malai Paneer is ready.

Note:

• Instead of thick milk, 2 to 3 tsp of fresh cream can be used.
• If fresh methi leaves are used, mix little salt to the washed and cleaned leaves, allow for 5 minutes, squeeze out the water. This reduces the bitterness of methi leaves and can be used instead of kasuri methi. 
• Also saute fresh methi leaves in ghee/oil for a while before adding the paste.