Friday, 11 July 2014

Full Full Punjabi Paneer


Another favorite while growing up - sadly this recipe full of flavors was lost to ' refined ' taste buds that sprung from nowhere ! We made this a few weeks back and those delicious memories of cleaning the plate with parathas ( sadly now rotis ) came back.This is a very basic recipe - enjoy !
400 Grams Paneer - Cube and dip in hot water while the rest cooks.
150 Grams Shelled Peas - Par boiled and set aside.
1" Cinnamon .
6 Green Elaichi Powdered.
1 Teaspoon Jeera Powdered.
4-6 Cloves.
A few Black Pepper Corn.
1 Teaspoon Kashmiri Mirchi Powder.
2 Teaspoons Dhania Powder.
2 Medium Onions - Sliced fried light brown and pureed .
2 Tomatoes Pureed.
1 Tablespoon Ginger Grated / Cut long.
1.5 Teaspoon Garlic Paste.
1+1 Tablespoon Chopped Green Dhania.

Heat ghee/white oil add peppercorn , cloves and cinnamon. Once they emit their delicious aroma add ginger , saute a minute and then add pureed tomatoes , onions , red chili powder , salt and dhania powder , cook covered on low till oil separates and tomatoes are done.

Now add garlic paste along with paneer and peas and ' bhuno ' in the masala for 5 minutes . Add jeera and elaichi powder and 1 tablespoon dhania leaves.Take off the flame , rest the dish for 5-10 minutes and allow flavors to infuse covered.At this stage upi have a delicious dry mattar paneer ready .

If you want a slight thick gravy , add 180 Ml boiling water , cook covered on low for a maximum of 2 minutes .Adjust flavors , add the balance dhania leaves and dive in with some nice crisp parathas / rotis .


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1 comment:

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