Vijays Favourite Paneer Peas Potatoes Sabzi Recipes

MATAR PANEER, HOW TO MAKE MUTTER PANEER

Steps:

• If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
• Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 1 to 2 green cardamoms (optional), ginger & garlic.
• Fry for a minute. Next add 1 cup chopped onions & saute until they turn light golden.
• Put in 1½ cup tomatoes and ¼ teaspoon salt.
• Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy.
• Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.
• Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute.
• Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chili powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well.
• Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
• Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
• Next add ¾ cup green peas. Pour 1 to 1 ¼ cups water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use.
• Mix well to make a thick gravy. Add more water if needed.
• Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.
• Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.
• Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer.
• Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.
• Stir well. Serve matar paneer with jeera rice, naan or paratha.
• Make a fine paste of ginger garlic and keep aside. Bring 1 ½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.
• To a blender jar, add chopped tomatoes, boiled onions, cashews, cardamoms and yogurt (optional). Blend them to make a very smooth puree without adding water.
• Press saute button on the instant pot and pour oil. Do not let the pot become too hot. Add bay leaf, cinnamon and ginger garlic (to a side into the oil). Saute for 30 seconds.
• Pour the onion tomato puree. Add red chilli powder, turmeric powder, salt, sugar, coriander powder and garam masala.
• Saute until the mixture turns slightly thicker and aromatic. Cover with an external lid to avoid splatters. This step takes about 5 minutes. Press cancel button.
• Pour 1 cup water and deglaze the pot well. Secure the Instant pot with the lid and position the steam release valve to sealing.
• Press pressure cook button (low) & set the timer to 5 mins. If you want to put your rice together, soak basmati rice for 30 mins and drain the water. Place the rice bowl over a trivet and pour hot water.
• When the IP is done, wait for 6 to 7 minutes & then release the rest of the pressure manually.
• Stir the gravy. Add green peas and cook for 2 minutes. (If you are using fresh peas, you will need to boil them separately and then add here.) To avoid splatters, cover the pot when you cook.
• Taste test and add more salt if needed. If the curry is runny, cook it on saute mode for a few minutes.
• Add kasuri methi, cream and paneer. Stir and Press cancel. Remove the steel insert carefully & cover the pot immediately. Let matar paneer rest for 10 minutes.

VIJAY'S FAVOURITE PANEER-PEAS-POTATOES SABZI

Steps:

• Before you start preparing this dish please ensure that you have defrosted the greenpeas.
• To do that, please keep the frozen greenpeas outside on the kitchen countertop in a bowl of water for atleast 20 minutes before you start cooking.
• Now, to begin with, heat oil in a wide bottomed pan.
• Add the cumin seeds and allow to splutter.
• Then toss in the finely chopped onions and green chilli.
• Mix thoroughly. You may now add a dash of salt to allow the onions to stir-fry sooner to a translucent pinkish-brown stage.
• Now, using a mortar and pestle, you have to smash the garlic cloves and ginger to a fine paste like consistency. Smash thoroughly for about 5 minutes until you see no more thick piece of ginger or garlic. It should be merged like one thick semi-wet paste.
• Now, fold in the greenpeas (throw out the water of the bowl and wash the greenpeas in 2-3 changes of water before folding it in), grated paneer and cubed potatoes.
• Mix thoroughly well. You may add 1/2 a glass of water now to avoid the veggies sticking to the bottom of the pan.
• Then fold in all the spices i.e. turmeric, red chilli and corriander powders. Mix very well.
• Stir in salt to taste and you may now add more water.
• Fold in the finely chopped tomatoes.
• Cook on medium flame, covered with a thick pan, for about 10 minutes.
• The vegetable has to be dry and there should be no water remaining in the thick bottomed pot.
• Garnish with finely chopped corriander leaves.
• Serve hot with Indian phulkas or rotis (Indian flatbreads).
• Vijay relished this dish with three home-made Aloo parathas smeared with a dollop of fresh ghee. Yum!
• Enjoy with fresh yoghurt as well if desired.