link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: MATAR PANEER

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Monday, August 4, 2008

MATAR PANEER

This is my entry for Srivalli's Curry Mela event. Matar Paneer can be eaten with rotis, dosas and rice. Roti is the best combo though.
MATAR PANEER(GREEN PEAS AND COTTAGE CHEESE COOKED IN A GRAVY)
Matar Paneer has its origin in Northern parts of India, This dish can be rustled up in a jiffy especially because now we don’t have to take the efforts to make the paneer nor do we have to strip the peas from its pods. We just have to cut open neatly sealed packets and thaw them to make this dish. Green peas are protein rich and low fat. Paneer is rich in protein and can be substituted for meat. So those who are looking for a protein rich diet here’s the recipe for you.
Ingredients
Paneer (Cottage cheese) -200 gms
Green Peas – 1 cup
Onion – 1
Tomato – 1
Ginger – small piece
Cumin seeds – 2 tsps
Coriander powder – 1 tsp (freshly ground if possible)
Cumin powder – 1 tsp (freshly ground if possible) Turmeric powder – ½ tsp
Red Chilly powder – ¼ tsp
Asafetida – ½ tsp
Garam Masala – 1 tsp
Salt as per taste
Oil – 1 tbsp
Coriander leaves for garnish
Method
I have used frozen Amul Paneer (available in the form of chunks) and frozen Peas in my recipe. So I had to thaw both, then rinse it well with water which I always do for all the frozen items that I buy. Keep aside.
Roast the coriander and cumin seeds and powder it. Using the freshly grounded powder gives a good aroma to the dish. Chop the onions and tomatoes and keep aside. Grind the ginger to a paste or alternatively use 2 tsps of ginger paste.
Now in a Kadhai(wok), Take one tbsp oil, when the oil is hot, add cumin seeds and when they are frying, add in the asafetida, the ginger paste stir fry for about a minute then add in the Onions, Stir fry till they are transparent, Now add in the tomatoes and fry for about 2 minutes, after this add in the green peas, stir fry till the green peas is half cooked. Now add the Paneer chunks and then add coriander powder, cumin powder. Turmeric powder, chilly powder and Garam masala and stir well. Add salt as per taste, stir again then add about half cup water and close the wok with a lid and let it get cooked. Don’t press on the paneer chunks else they will crumble. Stir with a light hand. Once it is done, switch off the gas. Garnish with fresh chopped coriander leaves. Serve hot with Chappati.
Tip :

1.Paneer can also be fried until golden and then added to the dish, but I didn’t want to fry and add on extra oil and calories to the dish.
2.If you want the gravy to be thick like in the restaurants, Make a paste of Cashewnuts (1 tbsp) with water and run in the blender until it becomes a smooth paste. After adding the onions and tomatoes and frying them. Add the cashew paste and fry and then follow the above procedure.

4 comments:

Cooking Station said...

Matar Paneer! Winter Veggies like Matar are always a treat to eat with Paneer! Looks nice :)

notyet100 said...

looks yum,,long time i prepared matar paneer feel like preparin now,..

Priti said...

Umm matar paneer...looks nice...feeling like eating now :)

Srivalli said...

Thanks for the lovely entry!

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