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Saturday, 21 November 2015

Panneer Mattar Chilly Gravy

Posted by Swaminatha Sharma on 16/11/2015

Panneer Mattar Chilly Gravy.....

Panner - 200 gms, (Cubed to 1/2 inch size)
Grean peas - 50 gms
Finely chopped onion & tomato 2 nos each, 
Ginger garlic paste - 1 1/2 tsp
Chilly powder - 1 tsp
Turneric Powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin aka Jeera Powder - 1 tsp
Garam Masala powder - 1 tsp
Green chilly - 2 nos (sliced)
Curry leaves - 1 ark
Oil - 2 table soon
Fresh cream - 3 tsp
Chopped Coriander leaves - 2 tsp
Salt to taste.
Water as required.

Method : In a kadai add oil and deep fry cubed panner and keep aside in a tissue paper to drain excess oil. In a bowl, add little water and cook the grean peas and keep aside. In a wok, add oil and once heated, add chopped oil and saute to brown in color. Add G-G paste and saute until aroma arises. Add now chopped tomatoes and saute finely until it gets its paste texture. Add all the powders one by one and make it a fine paste. Now add 1/2 glass of water or according to your gravy level and saute for 1 min. Now add the fried panneer and cooked peas and mix well. Add salt, mix well and keep to medium flame and cover with a lid for 1 minute. Now saute again and top up with fresh cream and chopped cliantro and serve hot with Naan / Roti / Chappathi.....
NB : Enjoy hotel taste just by mixing 1/2 tsp of sugar before removing from stove.