PANEER GRAVY

Posted in PANNER RECIPES

PANEER

Ingredients:

Fresh Paneer                          -        1 lb (1/2 kg)

Fresh or Thawed Peas             -        1 cup

 Tomatoes                              -        3( medium size)

Onions                                  -        1 cup

Green Chilli                           -        2 (finely chopped)

Garlic                                     -        2 cloves 

Ginger, grated                         -        1 tsp

Milk                                        -        1 cup

Garam Masala                        -        2 tsp

Red Chilli Powder                 -        1 tsp

Salt                                       -    adjust to taste)

Tomato ketchup                   -        1 tblsp

Mint leaves                            -        ½ cup (optional)

Vegetable Oil                         -        2 tsp

Water (if the gravy is too thick, too loosen it)

Method:

To begin with, add chopped tomatoes to a blender & blend to a fine puree. (you can even blanch the tomatoes if you want. I don’t mind the skin so I let it be.)

   

Cut paneer to half inch cubes & set aside. Then boil peas in water for 8-10 minutes to soften it

To milk, add Garam Masala, Chilli Powder, Cumin Powder and mix well. Set aside.

 

Heat oil in a pan, add onions, garlic & green chilli. Sauté for 2 minutes or until onions are translucent.

 

Add the tomato puree. Mix well & let it cook for 10-15 minutes or until the sauce reduces by half.

  

Add tomato ketchup & mix well.

 

Let it boil & reduce to a paste – where oil starts to ooze from the sides.

 

Add the milk mixture.

 

Mix well & boil for 4-5 minutes

 

Add partially boiled peas (boiled for 6-8 minutes). Mix well

 

Add salt to taste.

 

Let that boil for 5 minutes until peas are soft

Add the cubed Paneer (cottage cheese) & fresh mint leaves.

 

Mix well and boil for 2 minutes.

Serve hot with rice or any kind of bread.

PANEER HEALTH BENEFITS AND MINERALS

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