Vijays Favourite Paneer Peas Potatoes Sabzi Recipes

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.

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.