Gobi Mutter Curry is a much known yummy side dish. Few more which fall in the same category are aloo mutter, aloo gobi & many more combo's that are irresistibly good. Coming to the below recipe, I'm sharing a " No Onion No Garlic" & taste's as delicious as the original one with onion & garlic. This curry is mildly spiced & also cooked to perfection in one pot. Enjoy this simple side dish!!!
Prep Time-10mins
Cook Time-30mins
Serves-2People
Pairs well with rice, roti & naan or serve it as you like.
Ingredients
2Tbs oil
1Tsp Jeera/cumin
2Bay leaves
1Inch piece cinnamon
2Tsp chopped ginger
4Green chili's
3Tomatoes chopped
2Cup gobi pieces
1/2Cup green peas
Salt to taste
1&1/2Tsp coriander cumin powder
1/4Tsp turmeric
1Tsp chili powder
1/2Cup curd {optional}
1/4Cup chopped cilantro leaves
Directions
- Heat pan with oil. Add bay leaves, cumin & cinnamon to pan. Fry them till jeera turns light brown.
- Add in ginger to pan along with green chili's & tomatoes.
- Next add in gobi pieces & green peas to pan. Mix them & cook on a low heat for few seconds.
- Add in coriander cumin powder, turmeric, salt & chili powder.
- Close pan with a lid & cook on low heat for 15mins.
- Add in curd & cook on low heat. Adjust salt & chili powder if needed.
- Garnish with coriander & switch off heat.
- Serve warm & enjoy.
Note
- You can mix & match the veggies.
- Adding curd is totally optional.
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Paneer dishes are a favorite & must have one's at home. In a week we gobble on much more than 2people can. Sometimes I use these tempting cheese cubes to calm my hunger at nights. Paneer is healthy & for sure one should limit the consumption. Too much of anything is not good.
I'm sharing this "No Garlic No Onion" Paneer Masala Curry recipe with you all. It's mild in flavor, creamy in texture & yummy in taste. Frankly I love adding onion to any curry, I believe that addition of it adds flavor to curry & makes it much tastier. But sometimes I like to slip it from cooking & love enjoying satvik food.
Prep Time-15mins
Cook Time-25mins
Serves-3People
Pairs with rice, roti & naan.
Ingredients
2Tbs oil
2&1/2Cups paneer cubes
3Tbs oil+2Tsp butter/ghee
1Tsp cumin
Cinnamon small piece
2Elachi's
2Tsp grated ginger
4 Tomatoes pureed
1Tsp garam masala powder
2Tsp chili powder
1Tsp coriander cumin powder
2Tbs cashews {soak in milk for 15mins}
1/2Cup milk
1Tbs kasoori methi
Salt to taste
1Tsp sugar
Coriander for garnish
Directions
Frying paneer
- Heat with pan with 2tbs oil. Add in chopped paneer to pan & fry them crisp. Dry them on a paper towel.
For gravy
- Heat pan with oil & ghee. Add cumin, cinnamon & elachi to pan. Fry for few seconds till the jeera goes to light brown in color.
- Next add in ginger & pureed tomato pulp to pan. Mix them well & bring it to boil.
- Add in garam masala powder, chili powder, coriander cumin powder, salt & sugar to pan.
- Cook them on low heat. Mean while grind cashews & milk to a smooth paste. Add it to the pan along with kasoori methi & cook it on low heat for 5mins.
- Add in the fried paneer to gravy & cook on low heat till the gravy becomes thick. Adjust salt & chili powder if needed.
- Once the gravy thickens swith off heat & garnish with coriander leaves.
- Serve warm with a slice of lemon.
Note
- Skip the frying part of paneer if you want t add in the paneer as it is.
- You can replace oil with ghee. But mixing both with cut down some fat from ghee, while making the dish flavor full.
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