Vijay's Favourite Paneer-Peas-Potatoes Sabzi Recipe
I made this yesterday all of a sudden in a jiffy for Vijay Martandem Saini, a true friend and guide I am so pleased to meet on this journey of my life, and I am thrilled to share that he was absolutely floored by the taste. He gorged on every single bit and that REALLY and TRULY made my day :) I hope that many folks around the world do give this jiffy quickie recipe a shot and enjoy it as much as we both did. It does not take much time to prepare but for sure leaves a lasting memory in the mind :)
Ingredients
- 2 cups green peas (defrosted or fresh, as available)
- 2 medium potatoes
- 2 medium tomatoes
- 3/4 cup panir, grated
- 2 1/2 teaspoons coriander powder
- 3/4 teaspoon red chili powder
- 2 medium onions
- 1 small onion
- 5 garlic cloves, mashed
- 1/2 inch piece ginger, mashed
- 1 1/2 teaspoons cumin seeds
- 2 tablespoons olive pomace oil
- 1 green chili
- 1 1/2 teaspoons salt (to taste)
- 3 tablespoons coriander leaves, finely chopped
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 442gCalories: 392.6kcalCarbohydrates: 82.7gProtein: 16.4gFat: 1.8gSaturated Fat: 0.3gSodium: 1799.8mgFiber: 17.1gSugar: 20.6g
Tried this recipe?Let us know how it was!