Peas Paneer Masala

Ingredients

• Paneer (cubes)- 1 cup
• Green peas- 1 cup
• Toomatoes (medium size)- 3
• Green chili- 1 to 2 as per taste
• Red chili powder- 1 tea spoon
• Ginger- 1 inch
• Garam masala- 1 tea spooon
• Edible oil for frying paneer
• Edible oil (for gravy)- 2 to 3 table spoons
• Yogurt (beaten)- 1/3 cup
• Turmeric- 1/2 tea spoon
• Hing- 1/4 tea spoon
• Cumin seeds- 1 tea spoon
• Coriander powder- 2 tea spoons
• Cornstarch- 1 table spoon
• Bay leaves- 2
• Cilantro- for garnishing
• Sugar- as required
• Salt- to taste

Method

1. Deep-fry the paneer (cottage cheese) on low-medium heat until the paneer has a little golden- brown color. Set aside.
2. Blend tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away, oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves.
6. Cook for about 4 minutes on medium heat.Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy. Add salt.
9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Note: Recipe to make paneer is given in the post placed just below this post.

Paneer

Make Paneer at Home Rather Than Buying

Ingredients

Milk 1/2 gallon (approximately 2 liters)
Vinegar 1/4 cup

Method

1. Boil 1/2 gallon milk.
2. Mix ¼ cup vinegar with ¾ cup water to make a 1 cup mixture.
3. Add this mixture to the boiling milk.
4. The milk solid and whey water will separate.
5. Strain it to a muslin/thin cotton cloth and tie it up. Drain all the whey water.
6. Rinse the paneer under cold water to remove traces of vinegar.
7. Open up the cloth and knead the paneer to remove any lumps.
8. Tie up the muslin cloth tightly and keep a weight on this to drain the remaining water for about 2 hours.
9. Paneer is ready.