Sunday, 12 April 2015

Paneer Peas Gravy




Ingredients:

  • Paneer - 150gms
  • Green Peas - 1/4 cup
  • Tomato - 1 no ( small )
  • Coriander leaves - 2 tblspn
  • Mint leaves (optional ) - 1 tblspn
  • Butter  or Oil - 2 tblspn
  • Salt - to taste

To Grind:

  • Small onion - 16 nos
  • Cashew - 4 to 5 nos
  • Coconut - 1/2 coconut grate it
  • Garlic pods - 5 nos ( big one )
  • Ginger chopped - 1 tspn
  • Pepper corns - 1 tspn
  • Jeera - 1/2 tspn
  • Sombu - 2 tspn
  • Dry red chilli - 4 to 5 nos
  • Cinnamon - 1 no ( 1 inch )
  • Cloves - 2 nos 

Method:

  • Grind the ingredients given under the heading 'To Grind' to fine paste without adding water
  • Heat butter or oil in  kadai, add the grinded paste and saute till the raw smell goes,colour will change and it wont stick to the sides of the vessel
  • Then add the chopped tomato, green peas and saute for few more minutes, then add paneer salt and required amount of  water
  • Switch off the stove  when the gravy thickened
  • Garnish with fresh coriander and serve hot


Note:

  • Instead of cashew add fresh cream at the end along with coriander 
  • If want can add turmeric powder while grinding to get yellow colour











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