Paneer Peas Masala

Paneer Peas Masala is my favourite sidedish for chapathi/naan. Though thate are many ways of making it, this is my style of making and i usually follow this method of making paste for almost many kind of similar sidedishes with a little variations in ingredients.

Ingredients:

• 200 gms of paneer
• A fistful of  peas
• 1 tbsp fresh cream
• 1 tbsp of butter
• salt to taste

To saute and grind

• 2 tbsp of oil
• 1 tsp fennel seeds
• 1 Kalpasi
• 1 small piece of cinnamon
• 3 medium sized onion
• 1 tsp ginger garlic paste
• 3 medium sized tomatoes
• 1tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder 

To garnish:

• 1 tsp of kasuri methi
•  Few coriander leaves

Instructions:

• In a bowl of hotwater add a tsp of salt.Cut the paneer in to cubes and add it to hot water.
• After 2 to 3 minutes drain and squeeze them.
• In a pan add one tbsp of butter and fry the panner cubes till golden brown. Set aside.
• Boil peas for five minutes till they become soft, drain and set aside.
• In the same pan add one tablespoon of oil/butter and add fennel seeds. Kalpasi, cinnamon and bayleaf, once it gets fried add chopped onions and fry till translucent.
• Add ginger garlicpaste, one tsp of salt and turmeric powder and saute a while.
• Now add rhe finely chopped tomatoes and fry till it become mushy.
• Now add  chilli powder, garam masala and coriander powder and saute till the oil separates.
• Cool them completely and grind it in to a fine paste.
• In the same pan, add the grounded paste and add a cup of water. Check for salt and add if necessary.
• Now add fried paneer cubes and greenpeas.
• Add fresh cream and give a quick stir.
• Now add fresh cream and let it boil.Meanwhile toast the paneer cubes in dosa tawa till golden with little oil.
• Add crushed kasuri methi and allow to boil for a minute.
• Finally garnish with coriander leaves and switch it off.
• Its a promise that  everyone will like this tasty Paneer Peas Masala when served with soft chapathi, paratha, naan or pooris.

Notes

• For  peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies - Got this tip from my cousin and it worked too.
• Fresh cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.
• This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis.
• After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast