|Mattar Paneer gravy|
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Mattar Paneer is a gravy with peas and paneer just as the name suggests. It is not so difficult to make and tastes delicious too.
Peas – ½ kg (I used frozen ones as fresh peas were not available)
Paneer (cottage cheese) – ¼ kg (cut into cubes)
Tomatoes – 2 (cut into pieces)
Salt to taste
Turmeric powder – 1 pinch
Oil – 2 tsp (for the gravy)
Cream – ½ cup (you can use less)
Chopped Kotmir (Coriander leaves) – 2 tsp
Some oil for frying the paneer
Garlic – 2-3 cloves
Green chillies – 4
Ginger – ½ inch piece
Dhania – 1 tbsp
Jeera – 1 tbsp
Saunf (Sombu) – 1 tbsp
Cloves – 3
Black pepper – 3
Cinnamon Bar – 1 tiny piece
Elaichi (Elakkaai) – 1
Khuskhus (khasakhasa) – ½ tsp
1. Boil the peas in water with ½ tsp salt and a pinch of turmeric powder. Switch off gas and drain the water when peas are soft.
|Tomatoes added to masala|
3. Place a saucepan (kadai) on the stove and add the oil to it. When hot, add the ground masala to the oil. Allow it to cook for a while, stirring regularly. Add a bit of turmeric powder and the red chilli powder before adding salt. Let it cook some more. You can cover the saucepan with a lid and keep the flame at a medium level.
4. Grind the tomatoes and add to the saucepan as well.
6. Beat the cream and add to the peas gravy and cook for 2-3 minutes before switching off the gas.
7. In another saucepan, heat some oil and shallow fry the paneer cubes in two or three batches till golden brown. Drain the oil and place them on a plate.
Add the fried paneer to the peas-gravy along with kotmir before serving hot along with Puris or Rotis.