PANEER MUTTER MASALA:
Ingredients:
- Paneer – 1 cup
- Mutter/ peas – ½ cup
- Onion – 1 medium
- Tomatoes – 3 nos
- Ginger garlic paste – 1 ½ tsp
- Turmeric powder – ½ tsp
- Red chili powder – ½ tsp
- Garam masala – ½ tsp
- Grated coconut – 2tblsp
- Fennel seeds – ½ tsp
- Cashews – 5 nos
- Cinnamon stick – 1 inch
- Roasted gram – 1 tblsp
- Clove – 3 nos
- Cardamom – 2 nos
- Salt – as req
- Water – as req
- Coriander leaves – 1 tblsp (finely chopped)
- Cooking oil – 2tblsp
Procedure:
Step 1:
Grind the grated coconut, fennel seeds, Cashews, roasted gram and cinnamon stick into a smooth paste and keep aside.
- If you are using hydrated peas, soak at least for 6-7 hra and pressure cook it for 1-2 whistles
Step 2:
In a pan, add some cooking oil and once the oil get hot add chopped onions saute for a while.
Add some ginger garlic paste stir constantly to avoid scorching, then add chopped tomatoes along with some salt. Give it a mix
Now add the masala items one by one, turmeric powder, red chili powder and garam masala.
Step 3:
Once everything incorporated well, add the grounded coconut mixture with required amount of water. Cook until the gravy becomes thick (it takes about 5- 8mins)
Now it’s the time to add the fresh paneer and peas to the masala, allow it to get the flavors for about 3-4 mins, finally add some fresh coriander leaves and turn off the flame.
