Matar Paneer Recipe
Ingredients
| Shelled peas : 1/2 kg | ||
| Paneer : 1/4 Kg cut into 1 inch cubes | ||
| Tomatoes : 2 large pureed | ||
| Garlic-ginger paste : 1 tbsp | ||
| Curd | 2 Tablespoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Coriander | 1 Tablespoon, chopped | |
| Red chilli powder | 1/2 Teaspoon | |
| Haldi | 1/2 Teaspoon | |
| Coriander powder | 1/2 Teaspoon | |
| Oil | 2 Tablespoon | |
Directions
1. Paneer should be soaked in warm water to which a pinch each of salt and haldi has been added. This makes the paneer soft.
2. Heat oil in a patila, add cumin seeds and let them crackle but do not brown them.
3. Add ginger-garlic paste, beaten curd, tomato puree, dry masalas and half the chopped coriander. Fry till oil floats on top. Now add peas and salt, fry for 5 minutes add 2 cups of water, cover patila and cook till peas are tender; then add paneer, simmer for another five minutes and remove from fire.
4. While serving, garnish with chopped coriander. Paneer can be substituted with mushrooms, or halved medium sized potatoes, which should be fried and added to the masala along with the peas.
2. Heat oil in a patila, add cumin seeds and let them crackle but do not brown them.
3. Add ginger-garlic paste, beaten curd, tomato puree, dry masalas and half the chopped coriander. Fry till oil floats on top. Now add peas and salt, fry for 5 minutes add 2 cups of water, cover patila and cook till peas are tender; then add paneer, simmer for another five minutes and remove from fire.
4. While serving, garnish with chopped coriander. Paneer can be substituted with mushrooms, or halved medium sized potatoes, which should be fried and added to the masala along with the peas.
Chef
