Hello and welcome back after a long break! My oven is taking a little rest after continuous baking over the past couple of months and in the meanwhile, I have been experimenting easy and quick to make dishes that will go well with rotis.
Paneer is one veg (Excuse me, is Paneer really veg? Hmm.. I doubt.. Anyways, at least it is classified as one!) item that really really love. I think I’ll even go to the extent of rating it second best to chicken or mutton.
Yesterday was my first attempt with Paneer. I searched the internet for easy recipes and as always ended up in Maria Chechi’s site. As I do not have as much as patience as chechi, I kind of grasped her formula and did the dish my style. So here it goes…
- 200g Paneer cubes
- 1 cup – Chopped onions
- 2 cups – Chopped tomatoes
- 1 cup – green peas
- 3 Green chillies slit in the middle
- 1 tbs Ginger garlic paste
- 1 tsp chilly powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 6 cashews
- 1 tsp poppy seeds
- 1/2 tsp crushed black pepper corns
- 1 tsp jeera
- 1 tsp saunf
- 2 cloves
- 1/2 bay leaf
- 2 cardamom
- A small piece of cinnamon
- Soak the cashews and poppy seeds in warm water for 10 minutes and then make a paste.
- Pour the oil in a pan and season the ingredients mentioned above. As the spices change color, add the onions, peas and the chillies.
- As the onions change color, add the ginger garlic paste. Keep sauteing it until the ginger garlic paste looses its raw smell and add the tomatoes, chilly powder, turmeric powder and coriander powder.
- Cover the pan and wait till the tomatoes cook.
- Once cooked, add a cup of water and continue cooking it in a low flame until the consistency becomes gravy like.
- To the gravy, add the paneer cubes. Cover it with a lid and cook it in low flame for 5-7 mins.
- Two minutes before you turn off the stove, add the cashew paste.