Learn how to make Indian curry with green peas and cottage cheese. For the final day of making North Side dishes, I have the favorite Matar Paneer in yet another form. I know I have enough versions still I couldn’t resist making this.
I got this post done in a great hurry, my internet connection failed and I didn’t have anything done. I had to get to Amma’s place to do this post. So can’t write much. Just enjoy this post for now!
Cooking Oil – 2 tsp
Butter – 1 tsp
Whole Cashew nuts – 10 nos
Onions, finely chopped – 2 medium
Tomatoes finely chopped – 3 medium
Ginger Garlic paste – 3/4 tsp
Turmeric powder a pinch
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Fresh peas 1 cup
Paneer cubes – 2 cups
Kasoori methi – 1 tsp
How to make Matar Paneer
Cube paneer and fry in butter. Keep it aside. Boil the peas in MW for 5 mins.
Heat the oil and the butter in a non stick pan. Saute the cashews till lightly golden. Then add the ginger-garlic paste, onions. Cook turn light brown.
Next add the tomatoes with the turmeric powder. Stir well and cook for 5-7 minutes, till mushy.
Remove and cool, then pulse to a fine puree.
Then add to the pan again, season with red chilli powder, cumin, coriander powder. Add a cup of water and bring to boil. Simmer for 3-4 minutes till the gravy is infused with the spices.
Add the boiled green peas to this gravy and simmer for 5 minutes, next add fried paneer cubes go in. Simmer for another 2 minutes, sprinkle garam masala, check for salt, sprinkle crushed kasoori methi and give it a stir.
Matar paneer is ready to be served with rotis
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