Featured Recipe
Ingredients:
300g paneer
275g green peas
175g onions paste
25g ginger-garlic paste
80g oil
150g yogurt
1 tsp red chili powder
1 tsp coriander powder
100g tomatoes, made into fine puree
25g cashew nuts paste
1/2 tsp garam masala
50 ml cream
5 green chilies, sliced lengthwise
25g fresh coriander leaves
A pinch of saffron
Salt to taste
Coriander leaves for garnishing |
Mutter Paneer
An Indian spicy vegetarian gravy dish made
with paneer, green peas, yogurt, cashews, and chilies |
Method:
Cut the paneer into cubes and fry in oil until golden
color along with sliced green chilies. Remove from heat and keep aside.
In the same pan, heat the remaining oil and fry the onion
paste and cashews paste for 5-6 minutes. Add ginger-garlic paste, red chili powder,
coriander powder, garam masala and fry for another 5 minutes.
Now add tomato puree, salt, yogurt, beaten to a smooth texture
and stir well.
Also add green peas, water if required, saffron and cook until
the oil separates in the pan.
Add the fried paneer cubes and green chilies to the gravy,
fresh cream and cook for another 5 minutes.
Garnish with chopped coriander leaves. Serve hot.
Serves: 6
Preparation time: 20-30 minutes
|
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Tip of the week
Cooking:
If curds have become too sour to eat as is, tie them in a well-rinsed wet
muslin cloth for 3-4 hours, add milk and use in raitas, curd rice, etc.
Health:
Rub the point of a bee-bite with soft mud and salt made into a paste. The
swelling will subside soon, as also the poison will not spread further.
Cookery term
Puree:
1. Sieved raw or cooked food.
2. Thick vegetable soup which is passed through a sieve or an electric liquidiser. |