Tuesday, July 12, 2011

Aloo Matar Paneer

                       Aloo: 1 ( Boiled and Powdered)
                       Matar: 1/2 cup (fresh or frozen)
                       Paneer: 1 cup (cubed)
                       Onion: 1 (finely chopped)
                       Tomato: 2
                       Turmeric Powder: 1/4 tspn
                       Ginger-Garlic paste: 1 tbspn
                       Red chilli Powder: 1 tspn
                       Coriander Powder: 1 tspn
                       Garam Masala : 1 tspn
                       Cloves: 3-4
                       Bay leaf: 1
                       Cinnamon: 1'' piece
                       Cumin (Jeera): 1 tspn
                       Milk: 1/4 cup
                       Butter: 1/2 stick
                       Oil: 3 tbspn
                       Salt to taste
                       Coriander leaves to garnish

                  1. Boil water in a vessel, add paneer cubes and cook for  2mins.
                  2. Drain out the water and gently press paneer to remove extra water. keep it aside.
                  3. Blend 2 tomatoes and keep it aside.
                  3. Heat oil in a pan, add cinnamon, cloves, bay leaf and cumin.
                  4. Next add the ginger-garlic paste and fry till light brown in color.
                  5. Now add onion, salt and turmeric powder. Fry for 2 mins.
                  6. Add tomato paste and cook until raw smell is gone.
                  7. Add coriander powder, chilli powder and garam masala. Mix well.
                 8. Add Powderd  Aloo and mix well. (Helps in thickening the gravy)
                  9. Add  milk, peas and butter. Cook for 2 mins. Check the consistency and add water if required.
                 10. Add paneer cubes and cook for a while.
                 11. Garnish with coriander leaves.
                 12. Serve with Roti, chapathi or Naan.


No comments:

Post a Comment