Ingredients:
200g fresh Paneer, cubed
1/2 cup Peas, cooked
1 tbsp Oil
1 tsp Cumin Seeds
1/4 tsp Asafoetida
100 ml Tomato Puree
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Kasuri Methi
To be ground to a Paste:
1 Onion
2 pods Garlic
1/2 cup Coriander Leaves
Salt to Taste
Heat oil in a kadhai and add the cumin and asafoetida. When the cumin seeds crackle, add the onion coriander paste and fry for a couple of minutes. Add the chilli, turmeric, cumin and coriander powders and fry for a minute. Add the tomato puree and the kasuri methi and bring the mixture to a boil. Add salt, paneer and peas. Garnish with coriander leaves if you like. And eat this with rotis.
The addition of coriander leaves to the masala gave the dish a unique flavour and we thoroughly enjoyed it.
5 comments:
thanks raaga - that looks truly lipsmacking. i have paneer and peas, gonna do this tonight. thanks!
Anytime Arundathi, do try it and let me know how it turns out.
I made it and am eating it right now - its wonderful! your photo looks better than the ones i attempted to take to send to you!! maybe was just too tired and couldnt wait to start digging in! But didnt make the rotis, had it with rice instead and it was as delicious!!
I like coriander leaves in my gravy.. A subtle but fresh flavour.
It would taste great with rice. Just that, when it was cooking, I got on to a long call with my mom... by the time I returned, the gravy was gone!
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