28 Nov 2010

Naan with Mattar Paneer.

 Simple yet delicious side dish for Naan...this recipe is one of the favourite ones in my home and I guess this is the case for most of us.....

For the mattar paneer:

Peas: 350gms 
Paneer: 250gms
Onions: 2 medium (chopped)
Garlic: 6 cloves (crushed)
Ginger: 1 tbsp grated
Green chilies: 2 (chopped)
Tomatoes: 250gms (peeled and sliced)
Salt: To Taste
Curd: 1 cup
Turmeric powder:1tsp.
Coriander seeds: 1 tbsp
Bay leaves: 4
Water: 1/2 cups
Ghee / vegetable oil: 2-3 tbsp

To Garnish :
Chopped coriander leaves.

I did not fry the paneer as the original recipe calls for as it will make the dish too greasy but if you want fry to the paneer, please do. The peas that I have used are frozen which I added directly to the gravy. If u r using fresh peas, boil it for 8-10 mins but not too mushy and then add to the gravy.

1.Grind half the onions, garlic, ginger, green chillies and dhania seeds.
2.In a non stick kadai, heat the ghee and add the bay leaves and onions. Saute the onions until translucent.
3.Add the ground paste, tumeric powder and tomatoes and cook on medium flame until the ghee floats on top.Add a little water if required.
4.Add the peas, curd, salt and paneer. Mix well and cook well in low flame for 5 mins.
5.Serve garnished with coriander leaves.

For the Naan:
All purpose flour: 3 cups.
Warm water: 1 to 1 1/2 cups.
Dried yeast: 1/2 tsp.
Salt:1 tsp.
Coriander leaves : chopped 2 tbsp.
Oil: 2 tbsp.

1.Mix the flour, yeast, salt, coriander leaves and oil together until everything is mixed well.
2.Add the water little by little to form a smooth dough. It should not be sticky nor too hard.
3.Knead the dough on a clean surface with you palm and knuckles for 15 mins.
4.Make it into a round ball, place it in an oiled vessel, cover with a damp cloth and keep it in a warm place for a couple of hours for it to rise.
5.When risen well, make small balls, roll it out lightly and pull it out on one side [tear drop shape] so you have the typical naan shape.
6.Preheat the grill to a medium. Cook the naan on a baking sheet and grill for 2 mins on each side.
7.Serve warm with the mattar paneer or any other yummy gravy.

This is for the event hosted by Pari known as Flavours of Punjab , an event by Nayna's simply.food.


Scribbled by Reva...

1 comment:

aipi said...

Such a classic combo..beautiful platter! Love the soft naans with rich n delicious matar paneer!
This is my first visit to your blog but I love the food you feature here. I'll be back often :)

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