Vijay's Favourite Paneer-Peas-Potatoes Sabzi

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement