Easy Butter Chicken

Last Evening I had prepare Butter chicken, as you all know it takes a lot of time to prepare and I had loads of work to finish before dinner and also prepare dinner on time. So I tried the short-cut method to prepare this makhani gravy. There is nothing you can do about marination and grilling process for chicken. It takes the usual time it is suppose to take. But once that is ready you can prepare this gravy within like 10 mins. of course if you have all the ingredients in place. Just Read further for a simple Makhni Gravy which you can use to make Butter chicken, Veg. Makhanwala, Paneer Makhanwala etc.


http://i-m-not-a-chef.blogspot.com/2011/01/butter-chicken-murg-makhani.html is the link for your reference. Please follow the directions for the list of ingredient of Marination and Process.

and now for the Gravy:-

You will need:-
Fresh minced garlic 2 tbsp.
Ginger juliennes of 1 inch piece
Green chilli juliennes of 2-3
Mace Powder - 1 tsp.
Green Cardomom Powder- 2 tsp.
Kashmiri Red chilli powder - 2 tsp.
Coriander Powder-  1 tsp.
Kasoori Methi - 1 tsp.
Salt to taste
Honey 1-2 Tsp.
Cream - 1/2 cup
Butter - 2 tbsp.
Store bought tomato Puree/Paste- 1 cup

phewwww...lot of ingredients..but trust me...the gravy gets ready in 10 mins.

1. Just to remind again Please follow the process for marination and grilling the chicken.
2. Heat Butter in Pan and add minced garlic. Saute for a minute or two. Add Chopped ginger and green chilli juliennes. Saute.
3. Add tomato paste/puree and saute. Incase you are using paste and 1/2-2/3 cup water(not for puree).  Add Mace powder, Coriander Powder, Kashmiri red chilli powder and salt.
4. Saute till the raw flavour of tomatoes goes away. Once oil starts oozing out; add Cardomom powder.
5. Add Cream and mix well. Add chicken, mix well. Let it come to a boil.
6. Add Honey to kill the sour taste of tomaotes. Finally add the kasoori methi rubbed between your palms; give a good mix and remove from heat.
7. Garnish it with fresh cream and serve hot.

Dum Aloo

Dum Aloo belongs to North Indian or more specifically Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly on low flame in a curd based gravy with Indian spices. The recipe that I am posting here has a little change in the original recipe. Read further.......

Baby potatoes 8-10 

Oil to shallow fry  + 1 tbsp. 

Onion , roughly chopped 1 small  

Cardamom powder 1/2 tsp

Ginger-Garlic paste 2 tsp. 

Red chilli powder 1 tsp. 

Coriander powder 1 tbsp.

Turmeric powder 1/2 tsp.

Cashew nuts handful of them 

Tomato puree 1/2 cup  

Yogurt, whisked 1/4 cup  

Salt to taste 

Honey To taste

Dry fenugreek leaves (kasuri methi) 1 tsp.

Fresh cream  3-4 tbsp

1. Peel, wash potatoes. Par-boil them till they are half or 3/4 done. Remove them from water and pat dry them.

2. Heat sufficient oil in a kadai to shallow fry the potatoes and  fry the potatoes till lightly browned. Drain onto an absorbent paper and keep aside. 

3. Boil onion and cashew nuts with very little water for two to three minutes. Grind into a fine paste. 

4. Heat 1 tbsp. of oil in a pan. Add boiled onion - cashew paste. Cook till fat starts to separate. 

5. Add ginger paste and garlic paste. Stir for some time. Add the tomato puree and stir fry again for 2-3 mins.

6. Add red chilli powder, coriander powder, turmeric powder and yogurt. Mix well. 

7. Add deep-fried potatoes. Add approximately two of water and salt. Let it simmer for some time. Finish with kasoori methi, fresh cream and honey. Serve hot.

Butter Chicken/ Murg Makhani

The weather sucks out here in Gothenburg.......I mean how can there be heavy snow fall one day with chilling winds one day, rains the next day and rising temperatures to follow! ...and the cycle repeats itself....There has to be some consistency somewhere!!

Anyway but even in this ridiculous weather the prospect of eating butter chicken that day, even if it meant hours of preparation and cooking made me extremely happy. Let me tell you its pretty simple to make butter chicken at home if you have all the right ingredients on hand and are ready to spend hours in the kitchen. Lets just start of with the longggggggg ingredient list...

Here it goes:-

      For the Gravy                                                    For Marination

    * 4 Tomatoes roughly chopped(Nice Red)               300gms. Chicken Breast

    * 1 tbsp Oil                                                         1/2 tbsp Red Chilli powder

    * 1 tsp Cumin Seeds                                             1/2 tsp Garam Masala

    * 1 tbsp Coriander Seeds                                      1 tsp Coriander powder

    * 1 tsp Fennel Seeds                                             2 tbsp thick Yogurt

    * 1 Bay Leaf                                                        1 tsp Cumin powder

    * 3-4 Green Cardamom                                         1/2 tsp Kasoori methi

    * 3-4 Black Peppercorns                                        1 tbsp Lemon juice

    * 3-4 Cloves                                                         1/2 tsp Salt

    * 3 tbsp Butter

    * 1 1/2 tsp Kasoori Methi

    * 1 tbsp Sugar and/or honey ( I added both)

    * 1 tbsp Ginger Garlic paste

    * 1 tsp Red Chilli powder

    * 1/3 cup Cream

    * Salt to taste

   

For Chicken Marination:

1. Preheat the oven on 200 0 C. Take chicken breast, cut in thin strips, wash well and pat dry using paper towel or napkin.
2.  Mix in red chilli powder, garam masala, coriander powder, cumin powder, salt, kasoori methi, add some lemon juice, yogurt, in a deep bowl.
3. Add chicken pieces, mix well with marinade, cover and keep it covered for 1 hour.

4. After one hour transfer marinated chicken in greased baking tray, drizzle some oil over it and bake for 15 to 20 minutes on 200 0 C.

For Masala:
1. Heat up oil a tbsp oil, add cumin seeds, whole garam spices, coriander seeds and cook till nice aroma come out from spices and they change its color.

2. Add ginger-garlic paste. Add fenel seeds, mix and cook for a minute.
3. Add tomatoes, sprinkle some salt, mix, cover and cook for 5 to 7 mins. This way you will be able to maintain the nice red colour that you require for the gravy instead of adding artificial food colour.

4. Once the tomatoes get cooked remove it from fire and let it cool down. 

5. Grind the mixture well to make a very smooth puree.
 

For Gravy:
1. Heat up 3 tbsp butter, add ground masala paste straining (to remove the skin and seeds of tomatoes) it directly into the butter, red chilli powder and cook till oil starts to separate from spices.

2. Add baked chicken pieces along with its juices, kasoori  methi, cover and cook for 5-8 mins on medium heat.

3. Check for the salt. Add sugar and/or honey. Mix it well. Add fresh cream and mix well.

4. Serve hot garnished with fresh cream.

Sweet Corn Vegetable Soup

I love Sweet Corn Soup period and used to have it many times whenever we used to go to the restaurant. Its such a Creamy, tasty vegetable soup. Why i said I used to have this soup because here in Germany you don't get this soup :-(. Some time back I wanted to have this soup badly, so I started searching for the Cream Style corn tin in a Chinese shop, but guess what; the so called Chinese shop also didn't have the Cream style corn tin.

One fine day my friend here in Germany told me that you can actually make cream style corn at home and use it to make the soup which I thought was not possible at all. But then she made it and showed it to me and that is when I realized that you can actually make it and don't have rely on the so called Chinese shops. Thank you my Friend and now I would like to share the recipe specifically the Cream style corn recipe with you all so that you all can have a Restaurant style Sweet corn Soup at home.

Sweet Corn , cream style150 grams (recipe given below)

Sweet corn kernels, boiled 1/2 cup

Vegetable stock/Water 4-5 cups

Cabbage, finely chopped 1/4 small

Carrot, finely chopped 1/4 medium
Green Peas 1/2 cup 
Garlic - 3-4 cloves finely chopped

Cornflour 2 tbsp

Sugar 1/2tbsp.

Salt to taste

White pepper powder 1/4 tsp.

Spring onion greens, chopped 1  

For Making Cream Style Corn:-

Whole corn- 2-3 

Sugar - 21/2 tbsp.

Salt 1/2 tsp.

Butter- 11/2 tbsp

Corn Flour dissolved in water- 4 tbsp.

1.Scrap the whole corns with the help of Knife along with its juices (Use it along with its juices).

2. Melt butter on a medium heat and and all the other ingredients at one go and keep stirring continuously on a medium heat.

3. It takes about 20 mins. and the mixture becomes thick. Make sure it does not get burned or even should not get brownish colour. Once the mixture become thick remove from Gas and let it cool down completely. The consistency should be same as shown in the picture below.

Cream Style corn is ready to make this delicious soup. You can also store this in the deep Freezer; Once the mixture cools down store it in air tight container and keep the deep Freezer ( not for a long time actually; I kept it for 20 days). So when next time want to make this soup just take the bowl of cream style corn out half n hour before you actually start making the soup.

1.  Heat pan, and saute chopped garlic and saute it till gets the burnt flavour. ( You can avoid this step, I like my soups with garlic flavour)
2. Add cream style sweetcorn, vegetable stock/water and stir. 

3. Add cabbage, carrot, boiled corn, green peas and stir to mix well. Cook for two to three minutes. 
4. Blend cornflour in a little vegetable stock or water and set aside. 
5. Add sugar and salt to the soup and continue to cook. Add white pepper powder and mix. Add the blended cornflour and cook till the soup thickens. 

6. Garnish with spring onion greens and serve piping hot. 

Sending this to my own event The Soup Event. Let me remind you all once again the deadline for this event has been increased upto 11th November 2011. Do rush in your entries.

Also sending this to Aipi's Bookmarked Recipes.

Shahi Paneer (Restaurant Style) and Repost Links

Hello! friends... How about having a restaurant style Shahi Paneer in your dinner menu?? I always loved this dish very much so I treated myself with some Paneer in a creamy gravy tonight. The non-melting attribute and meat like texture of Paneer is favored by all vegetarians and is a very good substitute for meat in many dishes.
So here's a simple paneer recipe called "Shahi Paneer" that you can easily make at home!

Tastes great the following day too!

Cottage cheese (paneer) 400 grams

Onion , quartered 2 large

Oil 2 tbsp

Cloves 3

Black peppercorns 4-5

Cinnamon 2 one inch sticks

Bay leaf 1

Green chillies, slit 2

Ginger Garlic paste 1 tsp

Cashewnut paste 1/4 cup

Yogurt 1/2 cup

Cream 1/2 cup

Saffron a pinch (optional)

Garam masala powder 1/2 tsp.

Salt to taste

Sugar to taste

Green cardamom powder 1/4 tsp.

1. Cut the paneer into half inch wide pieces. 

2. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. 

3. Heat the oil, add all the khada garam masala and sauté till fragrant. 

4. Add the green chillies and boiled onion paste and sauté this for 3-4 minutes on low heat so it does not get coloured. 

5. Add ginger-garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another 2 minutes. 

6. Add the yogurt and sauté till all the water from the yogurt gets absorbed. 

7. Stir in the cream, saffron(optional) and garam masala powder, sugar and salt to taste. 

8. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot along with Roti/Naan/Rice.

Sending this into Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

Also re-posting 4 more links for Akila's Dish Name Starts with: C

1. http://i-m-not-a-chef.blogspot.com/2010/03/coconut-cake-eggless.html

2. http://i-m-not-a-chef.blogspot.com/2010/06/corn-flakes-chaat.html

3. http://i-m-not-a-chef.blogspot.com/2010/09/cornflakes-chivda.html

4. http://i-m-not-a-chef.blogspot.com/2010/02/corn-pulao.html

2nd Entry in "Combo Meal"

Jeera Fried Rice with Dal Makhani for My "Combo Meal" Event.

Since I have already posted Dal makhani recipe; this time I will just post the link here:-

 http://i-m-not-a-chef.blogspot.com/2010/06/awards-and-dal-makhani.html

and Now for Jeera Fried Rice:-

• I would not want to state any proportions here as its a very simple recipe and everybody has their own best way to prepare this rice. 
• As per me the best way to  prepare Jeera rice is that you first cook the rice adding salt, oil and sufficient water.
• Then heat up oil (just enough for tempering) and add Jeera and all the Khada masala (Whole garam Masala).
• Saute it for a minute or two and pour this entire mixture onto the cooked rice. Add chopped coriander and quickly stir once. Serve hot.

Vegetable Jalfrezi - Restaurant Style

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

I have been trying to incorporate all my favorite restaurant-style dishes into my cooking repertoire gradually. I love it when I manage to "nail" the taste of a restaurant dish, and I know that I use much less oil and much more vegetables than the "real thing". One of those dishes that I have never seen as part of any home cuisine, but is sure to be featured in restaurant menus, is Vegetable Jalfrezi. It is rather dry, with the vegetables crunchy and tender rather than over-cooked and drowning in a sauce. I had no paneer on hand, so I used more vegetables instead.
For this you need:-

Carrot 1  
Cauliflower florets 8 - 9
Green beans 7-8
Green pepper small 1
Green peas 1/4 cup
Tomato, small 1
Onions, medium 2
Almonds 4-5
Cashews 4-5
Ginger 1 inch
Garlic 2 flakes
Cumin seeds 1 tsp.
Red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Coriander leaves, chopped for garnishing
Salt to taste


1. Cut vegetables into 1 inch long strips.
2. Grate one onion and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add 1 cup water. Stir, cover and let boil for 4-5 minutes.
9. Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10. Cook till vegetables are slightly tender. Now add salt.
11. Leave on heat for a minute more.
12. Garnish with coriander leaves. Serve hot.

Shahi Paneer Kofta Curry

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

I am indeed a big fan of Paneer. I think most veggies would be..:). So here comes the dish involving paneer. I actually came across the Paneer Balls recipe on Internet and then I thought let's use them in a curry. Very delicious ,crispy and mouthwatering Paneer Balls are great starter for any party or get together. It was little tedious job for me as I had to make paneer at home; thanks to the so called Indian Shop here in Russelsheim.  :-( 
So these are the things I used:-
For Koftas:-
200 gms Paneer grated
1 big Potato boiled and grated
1/2 tsp Red Chili Powder 
1/4 tsp Garam Masala
1 tbsp Cornflour/Rice flour ( i used rice flour)
Cashews and Raisins 
Oil for frying
Salt to taste
Mint leaves 4-5 chopped (optional)
Coriander Leaves Chopped 
For Gravy:-            
1 medium Onion
1 Tomato 
Coriander Leaves 
1/4 cup Curd 
1/8 cup Cashewnut Powder
1/2 tsp Cumin Seed
1 Bayleaf  

Salt to taste

1 tsp. Sugar
1/2 tsp Red Chili Powder
1/4 tsp Turmeric 
1/4 tsp Garam Masala
1 Bay Leaf 
2 tbsp Clarified Butter
3 tbsp Heavy cream

1. Boil potatoes and peel them. Grate paneer and potatoes.
2. Add salt, red chili powder, garam masala, cornflour/rice flour, mint leaves, coriander leaves and mix well.

3. Make round balls of this mixture. Insert 2 raisins and a cashew in each of them.

4. Now heat oil in a pan. Fry balls in the oil till golden brown in color.

5. Serve hot along with green chutney or tomato ketchup. 

For the gravy:-

1. Grind onion and tomatoes together. Chop coriander leaves very finely.

2. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and saute till brown , stirring continuously.

3. When the oils starts separating from the spice mixutre, add curd, cashewnut powder, salt, sugar, red chili powder, turmeric and garam masala. Stir it continuously for a minute. Then add a cup of water.

4. Put on the lid and simmer for 5 minutes.

5. Lastly add the heavy cream to give the gravy richness.

6. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.

Meti Matar Malai

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

"Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse your system, improve your eyesight and increase resistance and immunity level of your body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw you away from it, and that is it's slightly-bitter taste. I myself had tantrums about eating Methi when I was in my teens, until I discovered the world of methi parathas, methi bhajiyas and of-course... Methi Matar Malai.

It is a very simple one to make with not much pre-preparation and tastes amazing, not bitter at all, slightly on a sweeter side and full of cream.

you will need:-

Fenugreek leaves 1 medium sized bunch

Green peas 3/4 cup

Onion 1 large

Ginger 1/2 inch piece

Garlic 5-6 cloves

Oil 1 tbsp.

Red chilli powder 1 tsp.

Dry mango powder (amchur)/ Chat masala - 1/2 teaspoon

Salt to taste

Sugar a pinch

Fresh cream 1/2 cup ( better to use Gharachi SAAY)

Clean the methi leaves (uhhh….it takes hell lot of time and I hate to do it). Blanch the methi leaves in the boiling water and refresh with the cold running water. Press them between your palms and remove all the excess water. ( this will take out all the bitterness from the methi; but if you like the bitter taste; you can use it directly without blanching it)

Now roughly chop the methi leaves.

Wash, drain and blanch green peas. Finely chop onion. Grind ginger and garlic to a fine paste.  

Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Saute for some more time. Add amchur powder/Chat masala, sugar and salt. Now add cream and mix it well. Cook for two minutes. Serve hot along with Rice or Parathas.

Paneer Jalfreji

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

Jalfrezi refers to a dish cooked with peppers and onions. The flavours and color of peppers, onions and the softness of the paneer (cottage cheese) mix with the heady aroma of garam masala to give this unique Mughlai flavour. It's often served with rice, roti, or parathas but my personal favorite is Lachcha paratha. Read on for the recipe:-

100 gms Paneer cubes,

1 large medium chopped (chop them into small square shapes),

3-4 cloves garlic finely chopped,

1/2 inch piece ginger grated or 1 tsp ginger paste,

1 large tomato coarsely pureed,

1 tsp concentrated tomato puree (optional),

1 large green capsicum cut into small square shapes,

4 baby corn (each one cut into 2 to 3 chunky pieces – Optional)

1 tsp Garam Masala,

1 tsp Coriander powder

2 tsp chilly powder,

4 tbsp oil for cooking

salt to taste,

Note:- Before starting the actual cooking immerse the paneer cubes in warm water and leave them in the water until the time you need them. This makes the paneer beautifully soft on cooking and doesn't turn it leathery. I like the paneer cubes fried, but for this recipe you can use them like that only without frying or shallow fry the cubes n that is what I did..

1. Heat the oil in a kadhai and saute the onions ,ginger and garlic for a few mins.

2. Next add the crushed tomatoes and tomato paste and cook thoroughly on a medium heat. Add small amounts of water if the mixture begins to stick to the pan.

3. Now add garam masala, chilly powder, coriander powder, salt, little sugar and stir it all in.

4. At this stage add the baby corn(if you are using baby corn) and the capsicum and a very little water . The baby corn and capsicum should be cooked but there should also be a bit of crunch in them. So don't overcook them.

5. At the last stage add the paneer and give the whole jalfrezi one last boil on medium heat and switch off the gas.  Serve hot with parathas or rotis.

Paneer Butter Masala (Restaurant Style)

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.
Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert!
My passions and pleasures when related to North Indian dishes are no end. This weekend ( Friday evening to be specific) I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! Now do I have your attention??! 
Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew rather than just cream. You cannot go wrong with this, try it for yourself and see!

you will need:- 

Paneer – 250 gms.

For sauce or gravy:

Onion -1 big roughly chopped

Tomato puree – 2 tbsp.

Tomato -1 medium rougly chopped

Ginger Garlic paste – 1 tbsp

Cashew nuts – handful of them

Heavy cream – 3/4 cup

oil – 1 tbsp

Butter -1tbsp

Sugar/Honey – 2 tsp

Dry Spices:

Whole garam masala – 1 tbsp

Cumin – 1tsp

Turmeric Powder- ½ tsp

Red chili powder- ½ tsp

Coriander powder- ½ tsp

Garam masala powder – ½ tsp.

Salt as per taste   and
Kasoori Methi – 2 tsp.

1. Cut paneer in triangles( or as you desire). Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.

2. Heat oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it.

Then add onions and sauté them, add ginger-garlic paste and tomatoes and cashew-nuts. Cook for 2 minutes.

3. Add tomato puree, turmeric powder, red chili powder and saute for another minute or two. Take out the Bay-leaf and blend the mixture to a fine paste. Strain it to use further.

Now heat butter/butter-oil (mixture) in a pan and add the strained mixture.

4. Add coriander powder, garam masala powder and salt. Lightly crush the kasoori methi and add it to the gravy. Bring it to a boil.

5. Reduce heat and add honey to it. Stir in heavy cream and simmer for 10-15 minutes.

Add Paneer pieces to the gravy. Simmer for another 5 minutes.

6. Paneer Butter Masala is ready now. Enjoy with fresh naan, paratha or steamed basmati rice.

Matar Paneer

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

Matar Paneer (or Mutter Paneer if you prefer) is such a classic, simple and so basic dish, but its so delicious. The paneer is a firmer cheese so it doesn’t melt, and its  mixed with peas in a rich, creamy tomato sauce. This is one dish that is an extremely popular Indian curry - the origins as far as I know is from the land where paneer has been predominantly used since many years and that is North India.

The reason why I am posting this simple recipe because this is my entry to the lovely Celebrating Independence Day (CID) – 2010 event hosted by Akila from Welcome to Akila's Kitchen.

Read on for this delicious recipe:-

You will need:-

Green peas  1/2 cup

Paneer  100 grams

Cumin seeds 3/4 tsp.

Onion, finely chopped 1 large

Ginger-garlic paste 1 tbsp.

Green chillies, chopped 2

Turmeric powder 1/4 tsp.

Red chilli powder 1 tsp.

Coriander powder 1 tsp.

Tomatoes, pureed 2 medium

Salt to taste

Sugar 1 tsp.

Garam masala powder 1/4 teaspoon

Fresh Cream ½ cup

Fresh coriander leaves, chopped 1 tablespoon

1. Heat oil and add cumin seeds. When they begin to change colour, add onions and ginger-garlic paste.

2. Roast till lightly browned. Add green chillies, turmeric powder, red chilli powder and coriander powder.

3. Add tomato puree, salt and 1/4 cup of water. Cook for two minutes.

4. Add green peas and mix well. Cook for two minutes or till peas are done. Add paneer cubes, garam masala powder and stir gently.

5. I like Matar paneer gravy with cream added in it. Adding cream gives a richness to the whole dish. ( but cream doesn’t go in the original recipe…well that’s y did not name this as Restaurant style). Serve hot garnished with coriander leaves.