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Matar Paneer (Peas and Cheese Curry)


Ingredients:

Cottage cheese (Paneer)- 200 gm
Ginger paste – 2 tbsps
Garlic paste – 2 tbsps
Green peas: 1 cup, boiled
Onion : one medium, finely chopped
Tomato : one big, finely chopped
Green chilies : 4-5, finely chopped
Cashew nuts(kaju) : 5-6
Green cardamom (Chhoti elaichi) : ½ tsp
Bay leaves(Tejpatta): 3-4
Cumin seeds (Zeera): ½ tsp
Turmeric(Haldi): 1 tsp
Coriander leaves , finely chopped
Coriander powder (Dhania): 1- 1.5 tsp
Kasuri Methi (These are dried methi/fenugreek leaves available in Indian Grocery Stores) : 1-2 tsp
Cinnamon(Dalchinni) powder: ¼ tsp
Salt as per taste
Cooking oil

Directions:

  • Heat little oil in a kadhai.
  • Fry boiled green peas slightly and keep them aside.
  • Fry paneer cut in small squares.
  • Add cashew nuts and let it brown slightly.
  • Add green chilies.
  • Add finely chopped onions and cook till they are  brown.
  • Add ginger and garlic paste and fry till brown.
  • Add turmeric powder.
  • Add finely cut tomatoes and cook till it completely softens up.
  • Turn off the flame and cool the mixture at room temperature.
  • Blend the mixture in a food processor.
  • Again heat some oil in a kadhai.
  • Add zeera  and let it crackle.
  • Add bay leaves and brown them.
  • Add the blended mixture.
  • Add chhoti elaichi powder, cinnamon powder, red chili powder, zeera powder, dhania powder and salt.
  • You can add little water to maintain the consistency of the gravy.
  • Add pre-fried green peas and paneer.
  • Add kasuri methi in the end and simmer the curry for10 minutes. Keep stirring in between.
  • Garnish with green coriander.

Serves/Makes:  3-4

     

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