Mutter Paneer is one of the easiest and tasty dish you can prepare for any special occasion. I have made this for a potluck party at office on this women's day.
The ingredients required for making Mutter Paneer are as below. This will serve 8-10 people.
Paneer cubes- 400gm (Used Milky mist paneer)
Mutter - 250gm (Used Safal's frozen green pea's)
Onion chopped - 3 big
Tomato chopped - 2
Garlic pod - 8
Ginger - 2 inch
Salt - As required
Turmeric powder - 1 tsp
Chilli powder - 3tsp
Coriander Powder - 2tsp
Garam Masala Powder - 1 tsp
Oil - 2 tsp or as required
Garam Masala :-
Cinnamon -1 inch piece
Cardomom - 1
Big Elaichi /Big Cardomom - 2
Dry red chilli - 2
pepper - 4
jeera - 1 tsp
cloves - 3
Bay leaves - 1
Coriander leaves - For garnishing
Preparation:-
Grind chopped onion garlic and ginger together in a blender. Make a smooth paste and keep it aside. Grind tomatoes and make it to puree and keep aside.
Heat the cooker and pour oil into it. Add garam masala's such as cinnamon, Elaichi, Big Elaichi, Dry red chilli, pepper, jeera, cloves and bay leaves. Saute it for one minute to get the nice smell of the masala.
Add the onion-ginger-garlic paste into it and saute. Saute till the paste turn color to light brownish and add pureed tomatoes. Stir for 3 more minutes.
Add turmeric powder, chilli powder, coriander powder and salt into it and stir for a minute. Pour little water into this mix and cover the cooker and cook for sometime. Stir it in between.
Once you see that the oil is getting separated then add the mutter. Saute for 5 minutes and add the paneer cubes. If the gravy is too thick then you can add little more water. Add garam masala.
Pressure cook in low flame for about five minutes or till first whistle. Switch of the flame. The gravy is ready. Garnish with coriander leaves and serve hot.
Tips:
If you like a little bit creamy taste then add some milk cream on top of the curry before adding coriander leaves.
Fry the paneer cubes in little ghee before mixing with the gravy. This gives a golden color to the paneer and little crispiness also.
For the milk cream just take the malai from the milk. Boil milk and keep it covered for an hour. Now you can see the malai formed on top of that.
The ingredients required for making Mutter Paneer are as below. This will serve 8-10 people.
Paneer cubes- 400gm (Used Milky mist paneer)
Mutter - 250gm (Used Safal's frozen green pea's)
Onion chopped - 3 big
Tomato chopped - 2
Garlic pod - 8
Ginger - 2 inch
Salt - As required
Turmeric powder - 1 tsp
Chilli powder - 3tsp
Coriander Powder - 2tsp
Garam Masala Powder - 1 tsp
Oil - 2 tsp or as required
Garam Masala :-
Cinnamon -1 inch piece
Cardomom - 1
Big Elaichi /Big Cardomom - 2
Dry red chilli - 2
pepper - 4
jeera - 1 tsp
cloves - 3
Bay leaves - 1
Coriander leaves - For garnishing
Preparation:-
Grind chopped onion garlic and ginger together in a blender. Make a smooth paste and keep it aside. Grind tomatoes and make it to puree and keep aside.
Heat the cooker and pour oil into it. Add garam masala's such as cinnamon, Elaichi, Big Elaichi, Dry red chilli, pepper, jeera, cloves and bay leaves. Saute it for one minute to get the nice smell of the masala.
Add the onion-ginger-garlic paste into it and saute. Saute till the paste turn color to light brownish and add pureed tomatoes. Stir for 3 more minutes.
Add turmeric powder, chilli powder, coriander powder and salt into it and stir for a minute. Pour little water into this mix and cover the cooker and cook for sometime. Stir it in between.
Once you see that the oil is getting separated then add the mutter. Saute for 5 minutes and add the paneer cubes. If the gravy is too thick then you can add little more water. Add garam masala.
Pressure cook in low flame for about five minutes or till first whistle. Switch of the flame. The gravy is ready. Garnish with coriander leaves and serve hot.
Tips:
If you like a little bit creamy taste then add some milk cream on top of the curry before adding coriander leaves.
Fry the paneer cubes in little ghee before mixing with the gravy. This gives a golden color to the paneer and little crispiness also.
For the milk cream just take the malai from the milk. Boil milk and keep it covered for an hour. Now you can see the malai formed on top of that.
No comments:
Post a Comment