Monday, 30 April 2012
Mutter Paneer Masala
Mutter Paneer Masala
This North Indian curry made with mutter and paneer is probably the most frequently ordered dish in Indian restaurants, and now you can make this in your kitchen!
Ingredients :
250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
½ coriander powder
½ tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
½ coriander powder
½ tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves
Method :
Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.
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