Aloo Peas Paneer Masala ~ Side Dish for Chapati / Naan / Poori

For this week's Weekend Cooking, it was a delicious gravy made with Aloo, Peas and Paneer. I must say that these three are a great when you put them together. And invariably when served with Naans, they are irresistible. However since we can't always keep making Naans, I only make rotis. Even this is a sure hit. Konda love this and wants it again for lunch as well. 

The weekend passed out without much being done. I guess in the longest period, this weekend was the first where I didn't cook anything for the pending posts. My gas cylinder's cap won't budge and we tried out best to open in however way we could think of. But nothing worked. Finally we gave up and managed the Sunday without using gas. The emergency service was not something you can trust at such emergencies of course. So I simply waited for Monday to come. When the service guy came, it was just a 2 sec job. Hearing that I was so frustrated. Anyway that's life...

Coming to the recipe, here's a sure short foolproof recipe that will work great for a packed lunch.

Aloo Peas Paneer Masala

Ingredients Needed

Paneer - 1 cup
Potato - 2 medium
Fresh Peas - 1/2 cup
Onions - 2 medium
Tomatoes, finely chopped - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala - 1/2 tsp
Oil - 2 tsp
Ghee - 2 tsp
Milk - 1 cup
Cashew paste - made from 5 -7 whole nuts

How to make the Aloo Peas Paneer Masala

MW the Potatoes - 5 mins, soak in water and peel the skin. Cube into 1 inch pieces, keep it aside.

Soak the cubed Paneer in hot water to make it soft.

If you are using fresh peas, you can directly add to the gravy, else soak overnight.

Soak the cashew and grind with 1/4 milk to a smooth consistency.

Fry the potato cubes, paneer in ghee and keep it aside.

To make the gravy, use the same pan as you fried the aloo, add the oil. Add minced onions, saute well. add ginger garlic paste, continue frying.

Then add finely chopped tomatoes and add all the spices and salt. Keep stirring till the masala is well done. Now add the fresh peas if you are using.

Add milk, cashew paste and water if required. Simmer till the gravy comes together. Finally add the fried paneer, aloo and adjust spice.

Serve with roti/ naan.
This joins the weekend cooking I do with Vaishali and Champa, check them out.

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