Tuesday, February 2, 2010

Peas paneer masala

Tomatoes - cut into small pieces
Onions - thinly sliced and cut in the middle
Green chillies - slit in the middle
Ginger - cut into small pieces or crushed
Curry leaves, mint and coriander leaves
Butter (or oil)
Chilli powder
Turmeric powder
Coriander powder
Pepper powder
Garam masala powder
Water - enough to cook the peas
Coconut milk - ½ or ¾ cup

Cut the paneer into cubes and marinate in salt, chilli powder and turmeric powder for half an hour.
Heat a frying pan, add the butter to it and fry the marinated paneer. Remove and keep aside.
Add the cut onions, green chilllies, ginger and leaves into the remaining butter and saute until onions are transparent.
Add turmeric powder, chilli powder, pepper powder, coriander powder, and garam masala. Saute for some time.
Then add the tomatoes and stir well, followed by the peas.
Add enough water, cover the pan and cook until the peas are almost done. Then add the fried paneer cubes and cover the frying pan for a few minutes. Add the coconut milk and salt to taste.
Garnish with coriander and/or mint leaves.

Postscript: This dish is similar to the paneer aloo masala we posted earlier but here we haven't made a masala paste from coconut. Instead, we added all the necessary masala powders and coconut milk.

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