Paneer Pea Masala

Punjabi Mutter Paneer (Paneer Pea masala)This recipe is typical Punjabi. In Punjab paneer is the favorite in most of the recipes.

It is part of our every day menu

Mutter paneer, palak paneer, paneer burji, shahi paneer, paneer parantha etc, etc.

Many times we add mini paneer cubes to our channa masala or in Black Tari (Gravy)wala channa masala.

Extreme paneer mania add grated paneer as a garnish to bhartha ;)

So paneer crazy people here a recipe of typical mutter paneer.

Ingredients:

-          2 medium sized onions

-          2 mediun size tomato

-          Ginger garlic paste 2 tea spoon ( each)

-          1-2 green chilli paste

Ground above mention ingredients in a mixer to coarse paste.

(This is typical gravy base for most of the Punjabi cuisine.)

Note: you can roast grated or grounded onion, chilli, garlic, ginger paste and then add tomato puree or grind all ingredients together and roast. Choice is yours.

For oil obviously desi ghee (Clarified butter) will enhance the taste of the dish. But for health conscious olive oil is better option. You can use any other oil also.

•   200 gm Malai paneer or paneer block cut into thick Cubes
•  1 and 1/2 cup boiled peas or frozen peas.

* Curd half katori (optional) it will make the gravy thick and enhance the taste of the dish.

For garnishing: Garam masala and fresh coriander.

Method: Heat 1 srevice spoon ghee or oil in a pan or karahi. Add ginger, garlic, onion masala. Fry till light brown and separates from the ghee. Add grated tomato or tomato paste. Cook till Ghee separates from the masala. ( You can add all ground masala : ginger, garlic, onion  and tomato, green chillies together and fry)

Drain the water and add peas. Water you can use making gravy.

Add Salt, chilli, pepper, turmeric and sauté for couple on minute. Add curd and cook for a minute. Now add water stir, cover and cook on low flame till peas are done and gravy is cooked thoroughly and raw taste of the masala is gone. Add cubes of paneer, stir and boil on high flame till paneer is well coated with gravy and thoroughly heated.

Garnish with garam masala and fresh coriander.

Serve with Methi parantha:

Methi parantha. ( fresh Fenugreek leaves Prantha)

Ingredients:

 2 + cups whole wheat flour
 1 cup packed finely chopped fenugreek (Methi Leaves)
salt, chilli powder, finely chopped green chillies and large pinch of turmeric powder.

Mix together all ingredients in a large bowl. Mix some water and knead in a soft dough.

You can add more wheat flour and some oil if you feel it is difficult to handle. More fenugreek leaves makes tastier paranth. Knead and keep aside for 5 minutes.

Method:

Heat the griddle. Roll large size lemon ball into thin layer ( for this parantha you need more dough) . Spread some oil and fold into Tri angle, Round of Square shape. Make sure oil is leak free. Fold in dry flour. Roll and cook on hot griddle with little oil till nicely roasted on both sides.

Serve piping hot with mutter paneer, dollop of fresh butter, curd or simply with mango pickle or mango chutney.

Satisfaction is guaranteed.:)