INGREDIENTS:
Potato - 2
Peas - 1/2 Cup
Panner - 1/4 Cup (Mashed)
Onion - 1
Tomato - 1
Chilli powder - 1 Tsp
Coriander powder - 1 1/2 Tsp
Garam masala - 1 Tsp
Ginger garlic paste - 1 Tsp
Cumin seeds - 1/2 Tsp
Lemon juice - few drops
Salt - as needed
Oil - 1 Tsp
HOW TO MAKE:
Boil or steam the potato and cut into pieces, and cook the peas for 5 mins or steam it and keep aside.
Make onion and tomato paste and keep it ready.
Heat oil in a kadai put cumin seeds, onion paste and fry it until turn into brown then add the ginger garlic paste. Fry it another 30 seconds. Then add tomato paste, chilli powder, coriander powder, garam masala, turmeric powder and salt and stir well. Cook the masala for two to three minutes and the oil leaves the masala with the thick gravy.
Add the potatos, peas and pour one cup of water. Stir for two seconds then add the mashed paneer. Cook covered on low flame for 5 minutes. Add few drops of lemon juice if you like the flavour.
Serve hot with chappathies or zeera rice.
TIPS:
Add variety vegetables like beans, cauliflower carrot as you like.
If you add more water in the gravy, just make a corn flour paste ( 1 Tsp corn flour & 4 Tsp water and make a paste) and you can make a thick gravy.
Lemon juice is an option, if you like it then add.
Instead of making tomato paste, you can add diced tomato or tomato puree.
Comments
Post a Comment