Friday, October 22, 2010
I prepared mutter paneer from one of my recipe books. My main motto was to take a nice picture because we had a sunny afternoon, and it inspired me to get out of the couch and cook. But when I finished cooking, it started to become dark unusually. I was so disappointed, but tried to take pictures with available natural light. I got a couple of good ones, I hope.
Green Peas (fresh or frozen) - 1 cup
Paneer (cottage cheese - Indian style) - 250 g
Red onion - 1 (chopped finely)
Tomato - 2 (chopped finely)
Ginger garlic paste - 1 tbsp
Cashew nut paste - 1 tbsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Ghee - 1 tsp
1. Heat 1 tsp of oil in a pan and place paneer cubes in a single layer on it. Fry till it turns into golden brown color and set aside.
2. Heat oil and ghee in the pan, add onion and fry till it turns golden brown color.
3. Add ginger garlic paste, tomato, chilli powder, daniya powder, turmeric powder salt and fry till the raw flavor has left.
4. Add peas and simmer for 5 minutes or until it becomes soft.
5. Add paneer cubes, cashew nut paste and stir for a couple of minutes.
6. Finally add garam masala powder and cumin powder along with 1/2 cup of water and stir for 2 minutes on medium heat. Keep an eye on the consistency of the gravy. Adjust it by adding water or heating for some more time.