Today we made perfect mattar paneer. It was so good that it must be recorded for posterity's sake.
We heated about 3 table spoons of vegetable oil until crackling hot and added 2-3 tea spoons of cumin seeds. Two green chillies finely chopped, 4 pods of garlic, about an cubic inch of ginger, were pounded to a soft pulp and added to the hot oil. Some ajwain was sprinkled.
When the ginger-garlic pulp turned yellow, one small to medium-sized onion, pureed, was added. Once this mix was yellow, two pureed medium-sized tomatoes were added. Salt (about 1/2-1 table spoon), turmeric powder (1/2-1 table spoon), and red chili powder (1 tea spoon) were added. We let the mixture simmer in low heat until most of the water was evaporated and the oil had started showing on the tomatoes.
We added one table spoon of fat-free yoghurt was added, about half a cup of 2% milk, and half-to-one cup of water was added. Then the secret ingredient: a table spoon of loose dried kasoori methi leaves were added. The whole mix was stirred until the water, milk and the tomato-onion gravy began to coalesce.
Finally, frozen peas and blocks of paneer were added. The whole mix was allowed to simmer on low heat for about 4-5 minutes.
Best food ever. Total prep time: 30 minutes or so.
Next time: we perfect the Kashmiri Dum aloo.
We heated about 3 table spoons of vegetable oil until crackling hot and added 2-3 tea spoons of cumin seeds. Two green chillies finely chopped, 4 pods of garlic, about an cubic inch of ginger, were pounded to a soft pulp and added to the hot oil. Some ajwain was sprinkled.
When the ginger-garlic pulp turned yellow, one small to medium-sized onion, pureed, was added. Once this mix was yellow, two pureed medium-sized tomatoes were added. Salt (about 1/2-1 table spoon), turmeric powder (1/2-1 table spoon), and red chili powder (1 tea spoon) were added. We let the mixture simmer in low heat until most of the water was evaporated and the oil had started showing on the tomatoes.
We added one table spoon of fat-free yoghurt was added, about half a cup of 2% milk, and half-to-one cup of water was added. Then the secret ingredient: a table spoon of loose dried kasoori methi leaves were added. The whole mix was stirred until the water, milk and the tomato-onion gravy began to coalesce.
Finally, frozen peas and blocks of paneer were added. The whole mix was allowed to simmer on low heat for about 4-5 minutes.
Best food ever. Total prep time: 30 minutes or so.
Next time: we perfect the Kashmiri Dum aloo.
