My mom had got me a whole packet of dried peas when she came here. I who always prefer the fresh peas to the dried ones dumped the packet into my fridge where I will not be able to set eyes on it... But then I treasure hunted it some time back to add them to Sambar saadam. The quantity has been fastly receding ever since and yesterday when I was checking I found only few handfuls of dried peas. Wanted to use the entire quantity in one go and hence was browsing for some recipes when I came across this yummy recipe at Dil-se's.
Was relieved when I saw some paneer in my pantry and immediately tried this for our dinner... Made a few tweaks to adjust to our taste buds and I would say it tasted so yummy...
~*What U Need*~
Onions(Medium) - 2
Cooked peas - 1/2 cup
Paneer cubes - 1 cup
Yoghurt - 3 tbsp
Tomato puree - 2 tbsp
Ginger Garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Coriander Leaves(Chopped) - 1 tbsp
Bay leaves - 1
Cloves - 2
Cardamom - 1
Cinnamon - 1"
How I Made it:
Cut the onions into chunks no need to slice it finely or thinly.
Heat 1 tbsp of oil in pin. Add the onions and saute till it turns brown.
Cool it down and grind it to a smooth paste along with the cream/yoghurt.
Heat oil in a pan, add the spices and fry for 1 min. Now add the ground onion/yogurt mixture and fry till brown.
Add the ginger garlic paste and fry till you oil oozing out.
Now add the tomato puree and combine well. Allow to fry for 2-3 mins. Now add in the coriander powder, chilli powder and salt.
Cook for a few more minutes and then add the cooked peas and fried paneer cubes. Add enough water to thin the gravy.
Bring it to a boil in high heat and then reduce the flame to slow and boil till u see the oil separating. Remove from heat and garnish with chopped coriander leaves.
Serve hot with rotis/chapathis.
** I used dried peas, soaked overnight and cooked in the pressure cooker for 2 whistles. But I am pretty sure that fresh peas or at-least frozen peas will increase the taste of the dish.
** You can replace the yoghurt with fresh cream but diet conscious ppl like me do stick to yoghurt. Adding fresh cream will make the dish restaurant-y and make it much more creamier and tasty.
** If you are frying the paneer cubes then toast the paneer in reduced flame in 1 tsp of oil till golden yellow color on all sides. Then add the paneer cubes to lukewarm water and set aside.
** If you don't have ready-made tomato puree in hand, take one medium tomato, grind well till you see no more seeds. Heat or microwave this till all the water evaporates.
Sending this to Lets Cook: Subzis for Rotis held @ Tickling Palates
So thats it Folks...