Paneer Matar Masala:
It is raining peas everywhere. Here is a super yummy and quick recipe with green peas and paneer which is an excellent side dish to roti/phulkha/rice/pulao varieties. You can make n number of variations to such recipes and that is the best part of these. Here is one variant I recently tried. I hope you would like it.
Paneer Matar Masala:
- Green Peas-1 cup
- Paneer-200 gms
- Ghee-To cook
- Salt-To taste
- Coriander leaves
- Cream-2 tbsp
To saute and grind:
- Ginger-A small piece
- Tomato-2(roughly chopped)
- Onion-2(roughly chopped)
- Cumin seeds-1/4 tsp
- Fennel Seeds-1/4 tsp
- Cinnamon-A small piece
1.Measure all ingredients and keep them ready.
2.Pressure cook peas for a whistle with little water and slice the paneer into small cubes.
3.In a pan add ghee and saute all ingredients mentioned under “To saute and grind”.
4.Fry till the tomatoes turn soft and add chilly powder,garam masala and turmeric.
5.Cool this and grind into a paste.
6.In the same pan add some ghee and add the paste.
7.When it begins to solidify add the cooked peas,salt and blend well.
8.In the mean time ,toast the paneer cubes on a dosa pan in some ghee.
9.Add the fried paneer to the masala.
10.Give a quick stir. Adding cream can be done now if you wish
11.Switch off,garnish with coriander and serve with roti.
Do not cook peas more than a whistle.
Adjust the spices as per your taste.
Adding cream is optional.It would yield a thicker gravy.
Don’t cook the gravy for more than 3 minutes after adding paneer.
Frying paneer enhances the taste and it is purely optional.
This can be offered to babies above six months.
Avoid salt for babies below one year.
Please have a word with your doctor before introducing any new food to babies.
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