A popular north Indian dish available on the menu card of almost all the restaurants in India. As a child I remember this one dish to be surely part of our order at our dinner outings.
As I have travelled to the different states of our country, I got a chance to savour the various versions of this dish. What I can say is...the milder the flavour better is the result.
This onion and tomato based gravy is the basic Punjabi gravy which goes well with any vegetable.
Shahi paneer, butter paneer, paneer tikka masala being the few amongst the many dishes prepared from paneer…Matar paneer still holds it’s place strong.
Recipe for Matar Paneer
Ingredients
- 250 gms cottage cheese or paneer
- 150 gms green peas (shelled)
- ¼ tsp turmeric powder
- 1 tsp red chilly powder
- ¼ tsp garam masala
- 1 cup milk
- 2 tbsp oil+2 tbsp clarified butter or ghee
- Salt to taste
For the gravy
- 3/4 cup or 1 medium sized onion (diced)
- 1 1/2 cups or 2 medium sized tomatoes (diced)
- 6-8 cloves garlic
- 1 inch piece ginger
How to make
Put all the ingredients for the gravy in a grinder and make a fine paste.
Heat oil and ghee in a thick bottomed vessel. Tip in the gravy paste. Stir fry on medium heat for two minutes.
Add the turmeric and chilly powder. Saute till the oil separates. If the gravy paste sticks to the bottom add little water to it.
Add the green peas. Fry for a minute.
Now pour in the milk. Season with salt.
As the curry is about to boil add the paneer cubes. Simmer uncovered for 2 – 3 minutes. Check the consistency of the gravy. You can add more milk or water according to your preference.
Sprinkle some garam masala powder. Serve with crispy naan or tandoori roti.
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