For this week’s Blogging Marathon #93, the theme I had chosen was “One Ingredient – 3 ways” and the ingredient I chose was “paneer”. After the first recipe of the Kadai Paneer, here is another paneer gravy.
If you really go to see, there is one standard way of making paneer gravies. A ground paste of onion and tomato is used as a base and the seasonings are adjusted as per your needs. Since paneer in itself is rich, you can skip the use of cream in the gravy. But to make paneer taste and look more tempting, the use of cream or yogurt – to make it more guilt free – is always recommended. I would like to emphasis on the use of kasuri methi. A sprinkling of crushed kasuri methi just lifts up the whole spirit of a simple paneer dish. So whatever said and done, you have to use it for ultimate flavors. I am sure all would agree with it.
I always use frozen peas to make my matar paneer, but fresh green peas or even el dente cooked dried green peas would taste so much better in my opinion. You could also fry the paneer in some ghee before adding into the gravy to make it like a treat, especially if you are going to serve it to guests. This gravy is quite easy to make and you can even decide on the consistency of the gravy, whether you want it to be thick or a little more fluid by adjusting accordingly.
Paneer Matar Masala
- FOR MASALA PASTE:
- 1 tsp oil
- 1 onion thinly sliced
- 1 to mato chopped
- 1 tsp ginger garlic paste
- 2 green chillies slit
- 8-10 cashews soaked in 1/4 cup hot water
- FOR REST:
- 1 tbsp ghee
- 1 tsp cumin
- 1 bay leaf
- 1 cinnamon
- 1 tsp coriander powder
- 1/2 tsp chilli powder
- 1/2 tsp Kashmiri chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 200 gm paneer soaked in hot water till use
- 1 cup frozen green peas thawed
- 2 tbsp yogurt/ fresh cream
- 1 tbsp kasuri methi
- 1/4 tsp garam masala powder
- Salt to taste
- Coriander leaves for garnish I didn't use
- Start with making the masala paste. Heat oil, add the onion, tomato, ginger garlic paste and chilli.
- Saute with a pinch of salt till wilted. Switch off and allow to cool.
- Put into a grinder jar along with the soaked cashews and the soaked water as required. Grind into a smooth paste.
- Heat ghee in a saucepan. Splutter the cumin seeds, and briefly fry the cinnamon and bay leaf.
- In a little bowl, mix the coriander, red chilli, Kashmiri chilli, turmeric and cumin powders. Add drops of water to make it to a paste.Add this into the ghee and fry for a minute - ensure not to burn!
- Pour the ground masala and mix well. Add water as required. Cook the paste till oil floats on top and raw smell is gone.
- Add in the paneer and green peas and cook for five minutes on simmer. Stir occassionally.
- Add in the yogurt/ cream, kasuri methi and garam masala powder and give a good mix. Adjust salt accordingly.
- Garnish with coriander if available and serve hot with rotis.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#93.