Paneer Peas Gravy Recipe
Paneer Peas Gravy is a quick recipe that can be prepared in just 30-minutes. All it requires to prepare this mouth-watering delicacy is Paneer, fresh peas, potato, onion, tomatoes, milk, and cashews along with a melange of spices.
Ingredients:
1/2 cup peas, 1 cup paneer,
5 cashews, 4 cloves garlic,
1 teaspoon coriander powder, 1 teaspoon garam masala powder, 1 teaspoon kasoori methi powder, 5 tablespoon ghee, 1 teaspoon salt,
2 large tomato, 1 small chopped potato,
1 teaspoon cumin seeds,
1/2 cup milk,
2 teaspoon powdered Kashmiri red chili, 1 teaspoon cumin powder
3 sprigs coriander leaves,
1 tablespoon heavy cream,
1 small cinnamon stick,
1 large onion
How to make:
To prepare this main dish recipe, peel the onion and finely chop in a bowl. Then, wash the tomatoes and finely chop them as well in another bowl. Peel the potato and dice it in a small bowl. Afterward, wash the coriander leaves and finely chop them as well in a bowl. Peel the garlic cloves and finely chop them too. Now, wash the paneer and dice it in a plate. Also, soak cashews in 2 tbsps of warm milk. Keep all these ingredients aside until required.
After chopping, put a saucepan over medium flame and heat one teaspoon ghee in it. Once the ghee is melted, add chopped onions in it and saute until they are translucent. Now, add garlic and saute for a minute. Then, add tomatoes in the pan and saute until the mixture turns mushy. To this mix, add all the spice powders, salt and saute until raw smell goes off. Turn off the stove now and let this mixture cool down. Add the soaked cashews to this mixture as well.
Once the mixture is cool enough to handle, grind this mixture to a smooth paste by adding it to a blender jar. Add small quantities of water in between to ensure the consistency is not that thick. Meanwhile, put the same pan again over medium flame and heat 3 teaspoons of ghee in it. Once the ghee is hot enough, add cumin seeds in it along with a cinnamon stick. Saute for a few seconds and then add diced potatoes in it. Stir to mix and then add washed peas in it and saute well.
Once the potatoes are soft, add the ground mixture in it and mix well. Saute until ghee oozes from the mixture. Now, add water until the required consistency is reached. Finally, add milk along with diced paneer in the pan and stir to mix once again all the ingredients, let the mixture simmer for about 10 minutes. Cover the pan with a lid and cook until all the ingredients are well combined.
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After 10 minutes of cooking all the vegetables in milk, open the lid and check if all the veggies are cooked. If not, cook for another 5 minutes and then turn off the stove. Sprinkle the crushed kasoori methi over the prepared dish along with coriander leaves and drizzle a tablespoon of the fresh cream.
Stir and serve hot with jeera rice or naan/kulcha.
Hadippa Harayali Cheese Kebab Recipe
The ingredients used to prepare these kebabs are chana dal, spinach, boiled peas, paneer, plain flour, bread crumbs and a melange of spices. These easy- to- make kebabs are a great accompaniment with thandai and lassi. You can have them with tomato ketchup, green chutney or any dip of your choice.
Ingredients:
1/2 cup chana dal,
4 teaspoon finely chopped garlic,
2 cup blanched spinach, 1 cup grated paneer,
1/2 teaspoon garam masala powder,
1 cup all-purpose flour, 3/4 cup refined oil,
4 teaspoon finely chopped ginger, 2 tablespoon finely chopped green chilies
1 cup boiled peas,
2 teaspoon chaat masala,
salt as required
1 1/2 cup bread crumbs
2/3 cup water
How to prepare:
To prepare these delicious kebabs, rinse the chana dal and soak it in a bowl for an hour.
After an hour, drain the water and put the dal in the pressure cooker with garlic, ginger, green chilies and 1 cup of water and pressure cook them for 3 whistles.
Once done, turn off the flame. Then, add the pressure cooked ingredients, spinach, and the green peas to the blender with a little water. Blend them into a smooth paste.
Now, transfer this paste to a large bowl and add the paneer, salt, garam masala, chaat masala and 1/2 cup of bread crumbs to it. Mix well.
Take a small amount of this mixture and press it flat giving it a shape of a kebab. Repeat the same process with the remaining mixture. Prepare a flour-water paste in a bowl using the all-purpose flour and water. Spread the remaining bread crumbs in a plate.
Heat the refined oil in a kadhai over a medium flame. Now, first, dip the kebabs in the flour-water mixture and then roll them in the breadcrumbs. Next, deep fry the kebabs until they turn golden brown from both the sides. Take them out of the kadhai and drain the excess oil using the clean paper towels.
Serve hot with tomato ketchup and green chutney.