The past week has been hectic with a wedding in the family so I hardly got to do much cooking. When my friends asked me what my weekend plans were I said I would relax and probably do some baking. For me, cooking/baking is therapeutic. I need to come home and cook my meal to feel that all is well. So, here is my first post for this weekend with methi peas panneer in a white sauce. This is a really simple recipe and is ready in a jiffy.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Ingredients (serves 2):
1/2 cup packed fresh methi/fenugreek leaves
1/4 cup frozen shelled peas
200g panneer/cottage cheese - chopped into small cubes
1/4 cup fresh cream
1/4 cup milk
1 tbsp oil
1/2 tsp jeera/cumin seeds
salt to taste
1/2 tsp garam masala (optional)
To grind :
10 cashew soaked in hot water for 10 minutes
1/2 tsp khus khus/poppy seeds soaked along with cashew
1 small onion or 1/2 medium onion
3 cloves garlic
4 green chillies
1/2 inch ginger
How I made it :
1. Grind the ingredients under the "To grind" section and keep aside.
2. Heat oil in a pan. Add the cumin seeds.
3. Add the methi leaves - chop them up if you like.
4. Once your kitchen is filled with the aromas of the fried methi, add the panneer and green peas. Fry till there are tiny bits of brown seen on the panneer.
5. Add the ground paste.
6. Fry for about 8 minutes. Do take care as it can stick to the bottom of the pan because of the cashew and poppy seeds paste.
7. Add salt to taste.
8. Add the whipped cream and milk. You may require more milk based on the consistency that you desire.
9. Finally add the garam masala. Mix well and serve hot with rotis/paratas.
I served it with plain parathas.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Ingredients (serves 2):
1/2 cup packed fresh methi/fenugreek leaves
1/4 cup frozen shelled peas
200g panneer/cottage cheese - chopped into small cubes
1/4 cup fresh cream
1/4 cup milk
1 tbsp oil
1/2 tsp jeera/cumin seeds
salt to taste
1/2 tsp garam masala (optional)
To grind :
10 cashew soaked in hot water for 10 minutes
1/2 tsp khus khus/poppy seeds soaked along with cashew
1 small onion or 1/2 medium onion
3 cloves garlic
4 green chillies
1/2 inch ginger
How I made it :
1. Grind the ingredients under the "To grind" section and keep aside.
2. Heat oil in a pan. Add the cumin seeds.
3. Add the methi leaves - chop them up if you like.
4. Once your kitchen is filled with the aromas of the fried methi, add the panneer and green peas. Fry till there are tiny bits of brown seen on the panneer.
5. Add the ground paste.
6. Fry for about 8 minutes. Do take care as it can stick to the bottom of the pan because of the cashew and poppy seeds paste.
7. Add salt to taste.
8. Add the whipped cream and milk. You may require more milk based on the consistency that you desire.
9. Finally add the garam masala. Mix well and serve hot with rotis/paratas.
I served it with plain parathas.
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