Peas Potato Paneer Sabzi

Prep Time:10 m      Cook Time:20 m

Serves:2

Ingredients

Potato               - 2(medium sized)

Paneer               - 100 g

Peas                  - 1/2 cup

Onion                - 1

Garlic                - 2 cloves

Tomato              - 2

Tomato Ketchup - 1 tsp

Soy Sauce           - 1/2 tsp

Sugar                  - 1/2 tsp

Salt                    - as required

Chilli Powder      - 1/2 tsp

Spring Onion       - 1

Oil                      - 1 tblsp

Method

• Wash,peel and dice the potatoes.Heat a teaspoon of oil in a pan,add little salt and saute the potatoes until they are almost cooked.Transfer this to another bowl and set aside.
     
• Rinse the pan and heat oil,add chopped garlic,saute and then add chopped onions,white portion of the spring onion and saute well.
     
• Now add tomatoes and saute till tomatoes are mushy.Add salt and red chilli powder.Then add the sauces,sugar and add little water and let this cook for few minutes.
     
• Now add potatoes,paneer cubes and peas.Stir them alltogether and cook for further few minutes and transfer to serving bowl.garnish with spring onion greens and serve with rotis.
                    
     

Little Words

• Place peas in boiling water for five minutes and then add.
• A yummilicious side dish for pulao varieties,rotis...

Kadai Paneer

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Paneer                - 250 g

Capsicum            - 1/2 each of red and green(or one of any colour)

Onion                  - 2

Tomato                - 2

Cumin Seed         - to splutter

Green Chilli         - 2

Turmeric Powder - 1/4 tsp

Coriander Powder - 2 tsp

Cumin Powder      - 1/2 tsp

Aniseed Powder    - 3/4 tsp

Garam Masala       - 1/4 tsp

Chilli Powder        - 3/4 tsp

Salt                        - to taste
Oil                         - 4 tsp

Method

• Heat oil in a pan and fry the paneer cut into cubes.Remove when golden brown and set aside.In the same pan add oil and when it is hot splutter cumin seeds,add green chillies,onion cut into cubes and saute for a while.Add grated ginger and garlic and fry them for a while till raw smell goes off.
                       
     
• Now add finely chopped tomatoes and saute and wait till the tomatoes are mushy.Add all the spice powders,give it a toss,add little water and cook for about three to five minutes.
                              
     
• Meanwhile in another pan heat a teaspoon of oil and saute the chopped capsicum cubes for about three minutes.Now add the capsicums and paneer to the masala and mix them together and cook for further two minutes and then transfer to serving bowl.
                       
     

Little Words

• Aniseeds can be powdered as such or slightly roasted and then powdered.It gives a unique flavour and taste.
• Capsicums can be directly added to the sauteed onion as well.They retain their crunchiness when added at the last.
• A yummy side dish that goes well with all types of flat breads.

Paneer Butter Masala

Prep Time:15 m     Cook Time:25 m

Serves:3

Ingredients

Paneer                   - 200 g

Onion                    - 2

Tomato                  - 3

Ginger                   - 1 small piece

Garlic                    - 4

Cashew                 - 8

Coriander Powder - 2 tsp

Cumin Powder      - 1/2 tsp

Chilli Powder        - 3/4 tsp

Garam Masala       - 1/4 tsp

Salt                        - to taste

Butter                    - 3 tsp

Kasoori Methi       - 1/2 tsp

Method

• Melt butter in a pan,add onion,chopped ginger and garlic and saute till onion turns pink and then add roughly chopped tomatoes and saute this till tomatoes are mushy.
                                 
     
• Let it cool and grind into a paste.Meanwhile soak cashews in warm water.Melt a teaspoon of butter and add the onion tomato paste followed by the spice powders.
     
• Add salt and cover this with lid.Meanwhile saute panner cut into cubes in ghee or butter.Grind the cashews into a paste.
                      
     
• Now add the cashew paste and paneer cubes.Crush kasoori methi between your palms and add it to the gravy.Serve with chappathi or roti.
                        
     

Little Words

• This rich and creamy gravy is a favourite for everyone.
• Paneer can be soaked in warm water also to make it soft.
• The quantity of onion and tomato should be same and if onion exceeds it would give a pungent taste.
• A teaspoon of sugar can be added to enhance the taste.

Shahi Paneer

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Butter + Oil             - 1 tbl sp

Onion                      - 1

Tomato                    - 3

Ginger Garlic Paste - 1 tblsp

Paprika                    - 1 tsp

Sugar                      - 1 tsp

Milk                        - 300 mL

Paneer                     - 200 g

Cumin Seeds          - 1/2 tsp

Bay Leaf                - 1

Cardamom             - 2

Asafoetida             - a pinch

Coriander Powder - 1&1/2 tsp

Chilli Powder        - 1/2 tsp

Cumin Powder      - 1/2 tsp

Garam Masala       - 1/4 tsp

Kasoori Methi       - 1/2 tsp

Method

• Heat oil and butter and splutter cumin seeds,add bay leaf,asafoetida,onion,little salt and saute till onion becomes transparent.Then add ginger garlic paste and fry till the raw smell goes off.
     
• Now add the spice powders and fry for a minute and then add tomato puree,sugar and cardamom powder.Fry this for a while till the tomatoes are cooked nicely and oil starts separating out.Switch off the flame now.
                     
     
• Remove the pan from the heat.Now add milk slowly little by little stirring continuously.Return the pan to the stove and heat it and let it simmer for a while.Now stir in the paneer cut into bite sized cubes.Let this simmer for another five minutes.Crush kasoori methi between your palms and sprinkle.Serve with naan,roti,chappathi..
                               
                      
     
     

Little Words

• Paneer cubes can be soaked in warm water for a few minutes to soften them.
• Coriander leaves and fresh cream can be added if desired.
• While adding milk to the tomato masala switch off the flame else milk will curdle.