Matar Paneer Masala - A home-style masala gravy with homemade paneer. Green peas are in season. I buy half a kilo whenever I go to the market. My beloved hubby does the same. So no wonder our refrigerator veggie unit is half-filled with this humble vegetable. (I buy frozen peas when out of season, somehow always have green peas in our fridge). I always make peas pulao, I noticed homemade panner lying in the diary unit, so decided to make matar paneer masala for Sunday morning. This is a complete home-style masala so I'm not using cashew - melon seed paste, store-bought cream, or anything of that sort.
What is required:
Paneer - Either homemade or store-bought. I'm using homemade.
Vegetables:
Green peas - Either fresh or frozen. I'm using fresh peas.
Bellary onion, Bangalore tomatoes, green chillies, ginger, garlic, and Cumin seeds.
Kasuri methi - either fresh or dried. I'm using dried ones.
Spice powders:
Homemade coriander powder, garam masala, organic red chilli powder, and organic turmeric powder are used.
Oils and fats: Ghee is used. Any other oil can be used. Butter can also be used.
Substitutions:
Kitchen King masala can be used instead of garam masala.
Coriander leaves in the place of kasuri methi
Vegan:
Use any plant-based neutrally flavored oil like cold-pressed sunflower oil.
Cashew or coconut cream or almond butter in the place of milk cream.
Equipment Required: 2l or 3l pressure cooker or an instant pot
Recipe
Time Taken : 30 minutes
No.of servings - 4
1 cup = 200ml
Ingredients:
Paneer - 150 gm
Shelled Green peas - 1cup
Onion - 2 (big)
Ripe Tomatoes - 3 (medium)
Ginger - 1"
Garlic - 5/6 cloves
Spice Powders:
Coriander powder - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt - to taste
Tempering:
Ghee - a lavish 2 tsps
Shah jeera/cumin seeds - 1 tsp
Green chillies - 2
To be added at the end:
Kasuri methi - little
Milk cream/malai - 1 or 2 tbsp
Directions:
1. Grind onion, tomatoes, ginger, and garlic to a smooth paste. Add spice powders and grind everything once.
2. Heat ghee in the pressure cooker. Add the tempering ingredients.
2. Add the paste, and saute for a while.
4. Add shelled peas and paneer. Add some water and salt.
5. Pressure cook for 2 whistles.
6. Let the pressure settle down. Open the lid and add crushed kasuri methi and malai.
7. Cook on low flame for a minute till the gravy just begins to boil.
8. Switch off the flame and serve with roti, phulka, or veg pulav.
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