Recipe for Indian Matar Paneer ( Cottage Cheese and Peas Curry) 1 large cup of shelled peas 250 gms succulent cottage cheese For the Curry: I medium onion, 3 medium tomatoes, A half inch ginger crushed, 3-4 cloves of garlic crushed, 1-3 tbsps butter/oil as you like it. Coriander for garnishing Spices: Salt, Turmeric, red chilli powder, coriander powder, cumin owder, garam masala powder Optional : Cream for thickening curry, 7-8 cashewnuts Method: Place the peas in boiling salted water, and allow them to boil till they are cooked. Remove from gas. On the other stove, place a pan with the butter on the hot flame. As it melts, add the chopped onions and on medium flame allow it to become slightly brown, stirring it to prevent it from sticking to the base. Add ginger, garlic paste and mix it well into the onion fry. Add tomatoes now and stir it occasionally till they become soft and pulpy and the water has almost evaporated from the mixture. Now take the pan off the flame. Add this masala, alongwith the cashews in the grinder and grind it to a fine paste. Now in a broad pan, empty out the masala paste, add water ( you may use the excess stock water from boiling the peas) and let it cook for 3-5 minutes. Add the peas alongwith the spices to taste. Add the cottage cheese cut into large cubes. Once its ready, add
Recipe for Indian Matar Paneer ( Cottage Cheese and Peas Curry)1
large cup of shelled peas250 gms succulent cottage cheeseFor the
Curry: I medium onion, 3 medium tomatoes, A half inch ginger
crushed, 3-4 cloves of garlic crushed, 1-3 tbsps butter/oil as you
like it.Coriander for garnishingSpices: Salt, Turmeric, red chilli
powder, coriander powder, cumin owder, garam masala powderOptional
: Cream for thickening curry, 7-8 cashewnuts
Method:Place the peas in boiling salted water, and allow them to
boil till they are cooked. Remove from gas.On the other stove,
place a pan with the butter on the hot flame. As it melts, add the
chopped onions and on medium flame allow it to become slightly
brown, stirring it to prevent it from sticking to the base. Add
ginger, garlic paste and mix it well into the onion fry. Add
tomatoes now and stir it occasionally till they become soft and
pulpy and the water has almost evaporated from the mixture. Now
take the pan off the flame. Add this masala, alongwith the cashews
in the grinder and grind it to a fine paste.Now in a broad pan,
empty out the masala paste, add water ( you may use the excess
stock water from boiling the peas) and let it cook for 3-5 minutes.
Add the peas alongwith the spices to taste. Add the cottage cheese
cut into large cubes. Once its ready, add the cream, allow it to
simmer and then take off flame. Garnish with finely chopped fresh
coriander leaves. Enjoy with Indian roti and raita !
