1 cup finely chopped onions.
200 gm paneer cubes.
1/2 cup peas.
2-3 green chillies.
1 tbspn grated ginger.
1/4 tspn Turmeric powder.
2 tspns dry mango powder.
1 tspn red chilly powder.
1/2 tspn garam masala.
Pinch cinnamon powder.
1/2 tspn of cumin (optional)
3-4 tbspn of thick tomato puree
Salt as per taste.
1 tbspn of oil.
6-8 whole black peppercorns.
1 clove.
Method:
Heat oil. Add the peppercorns, clove (You can add cumin now if you like and let it sizzle) and ginger.
Let the ginger sizzle a bit and then add onions.
Add green chillies either slit lengthwise, finely chopped or whole.
Stir and cook on a medium flame.
Till the onions turn brown as shown and add peas:
Add salt.
And stir well.
Lower the flame, cover with a lid and allow to cook. I have kept a heavy pressure cooker on top of the lid so the peas cook faster in the steam created due to the weight on top.
Open the lid after about 3-4 minutes. The peas would be soft by now. Stir to check that nothing has got stuck to the bottom (if it has got stuck to the bottom or if it is too dry add a tablespoon of water).
Add tomato puree (tomato puree gives a nice red color to the gravy).
Turmeric powder.
Dry mango powder.
Red chilly powder.
Garam Masala.
Add paneer cubes (optional- you can shallow fry them before adding). I have not fried the paneer.
Stir and allow to cook for a minute or two.
Add a pinch of cinnamon.
And stir well.
Mutter paneer is ready. This is the thick version and you can serve this with Roti or Paratha.
If you like some gravy (so you can have it with rice) add 1/2 - 1 cup of water and boil for another 3-4 minutes. Garnish with freshly chopped coriander and serve hot with rice.
Malai Mutter Paneer recipe is also posted on the blog which is slightly different from Mutter Paneer.
NUTRITIP:
Peas are good in many essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc and manganese.
No comments:
Post a Comment