Matar paneer
Every delicious recipe does’nt look glamorous. Here is an example , this version of “matar paneer “ tastes so good that it’s a pity that the looks don’t compliment the taste.
Ingredients:
1. 400 grams peas
2. 200 grams cubed cottage cheese / paneer
3. Three to four tablespoons desi ghee / clarified butter
4. 1 teaspoon coriander powder
5. ¼ teaspoon turmeric powder
6. ¾ teaspoon Kashmiri red chilli powder
7. ½ teaspoon garam masala
8. Salt to taste
9. 2 medium onions chopped fine
10. Four medium tomatoes pureed
11. 1 tablespoon ginger garlic paste
12. Two tablespoons cashew nut powder
13. Two tablespoon thick curd
Method:
1. In a small pan or kadai , take 2 tablespoon of desi ghee and deep fry the small cubes of paneer in batches till just about golden and put them on a absorbant paper.
2. After the whole lot of paneer is done , transfer them in to bowl of warm water with half a teaspoon of salt and a generous pinch of turmeric powder. This method ensures that the paneer pieces remain soft and not turn rubbery.
3. Take the rest of the ghee in a bigger pan and strain the one in which you stir fried the paneer into it. We will use that too in our cooking.
4. When the ghee becomes warm add a teaspoon of cumin seeds and the moment they change colour , add the onions and stir fry till they turn pink.
5. Add coriander powder, turmeric and red chilli powder and stir for a few seconds.
6. Add the ginger garlic paste and stir fry for a minute or till the raw smell of the paste goes away.
7. Tumble in the peas and stir without covering for about two minutes.
8. Add about a quarter cup of water and cover and let the peas cook on medium flame till almost done. Remember that once we add the tomato puree, not much cooking will be possible.
9. Once the peas are almost done add the puree and let the flame be on medium and cook uncovered till the excess water dries up and we are left with a little sauce or curry just coating the matar and paneer.
10. Now is the time to add the paneer cubes after draining them and shaking off the water, cashew nut powder ,salt and the curd and the moment a boil comes, just turn the gas off.
11. Sprinkle the garam masala and give one stir .
12. Serve garnished with coriander leaves with roti or purees.
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