Matar Paneer (Peas-Cottage Cheese Curry)
Matar Paneer is a mouth watering vegetarian recipe from North India, and is loved by Indians specially Bengali’s too..I am fond of this recipe and can’t stop myself to make it during winter time. You can have it with Kochuris/Puri or Parathas and Rotis. The simple yet tasty dish is favourite among alll age group. Perfect for weekend breakfast or dinner. So here goes the recipes:
Note:The recipe is made with no onins and garlic, it has been prepared in Bengali way!
- Paneer – 1/2 lb
- Vegetable Oil – 2 tablespoon
- Potato (Big) – 1 cut into small pieces
- Cumin Seed – 1/2 teaspoon
- Bay Leaves – 1
- Tomato (Sliced) – 2 medium
- Ginger Paste – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Coriander Powder – 1/2 teaspoon
- Cumin Powder – 1/2 teaspoon
- Kashmiri Red chilli – 1/2 teaspoon
- Red Chilli Powder – As per taste
- Green peas – 1/2 cup
- Butter/Melted Ghee – Ghee 1 teaspoon
- Garam Masala Powder – 1/2 teaspoon
- Salt – As per taste
- Sugar – As per taste
Steps to Prepare
Take some water in a saucepan add some salt and boil the water. Add the paneer and keep aside for 1 hr.
After 1 hr take out the paneer from the water and pat dry. Now heat oil in a nonstick pan and fry the potatoes and the paneer lightly and take them out from the pan and put in a bowl.
In the remaining oil add some bay leaf and cumin seeds and fry for a while. Then add the chopped tomatoes into the oil and some salt and cover the pan to cook the tomatoes.
In the mean time make a paste of ginger, turmeric, red chili, kashmiri red chili, cumin pwd, coriander pwd with a little water. When the tomatoes will be pulpy add the masala paste and some sugar and fry till oil separates from the masala.
When oil will start separating add the fried paneer, potatoes & green peas and mix well with the masala.Now add water into the pan and cover the pan and simmer the stove to cook the potatoes.
After some time open the lid and check the potatoes are cooked or not. If the potatoes are cooked higher the stove for 5 mins. Check salt & sugar, add if needed.
After 5 mins pour the curry into a bowl and sprinkle some garam masala and ghee and garnish it with coriander leaves.
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