In the eight years that I have been married I have come up with some of my very own recipes and I intend to post them here. If I may say so, some of them are rather clever too cause they are semi-homemade and nobody knows the difference. For example, the finger-licking paneer-mattar masala that I make is made using store bought pasta sauce and cream which I add to sauted oninons and garam masala.
1 big onion chopped fine
1 tbsp ginger-garlic green chilli paste
1 cup of your favourite pasta sauce (I like Newman’s Best brand)
½ pint of full cream
1 cup mattar
1 tsp Jeera
1 - ½ tbsp garam masala
½ tbsp Dhana Jeera pwdr
1 tsp cardamom-cinnamon pwdr
Heat oil in a heavy bottom pan and add jeera.
Sauté the chopped onions and once they turn a little pink add the ginger-garlic paste. Add the garam masala and dhana jeera pwdr once the smell or raw ginger garlic goes away.
Sauté for a few mints till you smell the aromas of garam masala wafting up your nose. Add the pasta sauce and let it cook till the oil starts separating and the kitchen starts smelling like a dhaba.
Add the cream and stir. At this point your red pasta sauce will start turning pinkish in color. If the sauce is fully cooked when you add cream it will not curdle.
Add the peas and paneer cubes and boil till the peas are done. I don’t like to deep fry paneer before I put it in the gravy. But if you prefer to do that I am not going to stop you. It is a personal preference and none of my business.
Last but not the least, add the cinnamon-cardamom pwdr and turn the heat off. Garnish with coriander before serving.