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Matar Paneer, this is one such cuisine which makes one tempting for it by just mere mention of its name. Paneer is Indian Cottage cheese , and this cuisine is prepared usinf paneer, peas , tomato puree and some indian spices. Its taste is delicious and it goes perfect with any indian Bread at its best. For this recipe, use fresh peas for best results.

As for Paneer, they are readily available in market these days. Either buy them or you can also prepare them at home for better results.

Before starting with cooking, store or refrigerate the paneer for some 2-3 hours so that it makes it easy to cook and gives a wonderful texture and taste. This cuisine should look appealing to eyes , so its necessary to give it a good sunset red colour which makes it lip smacking. Use paprika (Red chilli powder) to get a appealing colour. In restaurants, food colour id used, but try avoiding food colour since it is hazardous to health. Paprika gives out a beautiful colour and makes the cuisine look just perfect. This is a must try food for all indian food lovers.






Ingredients:
2 cups cubed cottage cheese
1 cup green peas
1.5 cups chopped onions
1 tsp chopped ginger or ginger paste
3 cloves chopped garlic or garlic paste
2 tbsp chopped cashew pieces
3-4 diced tomatoes or 3-4 fresh tomatoes puree (blended to paste)
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp Kashmiri chilli powder (or paprika)
1/4 to 1/2 tsp regular chilli (cayenne) powder
1 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp tandoori masala powder (optional)
1/2 tsp turmeric powder
1/2 cup low-fat evaporated milk**or Half and Half, or a combo of milk and cream
1 tsp honey or sugar
1 tbsp butter
1 tbsp oil.
1-2tbsp Chopped coriander leaves for garnish.





Method:
  1. First of all blend the tomatoes to puree for a gravy. Diced tomatoes can also be used but tomatoes when blended to paste gives a good texture and enough gravy . Also it goes well with kids.
  2. Also grind ginger and garlic together and keep it aside. Chopped ginger and Garlic pieces can also be used, but i prefer paste since it gives good taste and goes well with people who dont like it in dish.
  3. Boil 1 cup of the onions. We do this in the microwave by adding 1 tsp water and covering the onions. Cook on high for four minutes. Add the 1/2 cup raw onions, ginger, garlic and cashews and grind to a smooth paste without adding water. Those who dont have Microwave can boil the onions in pressure cooker for 1 whistle and allow it to cool later.
  4. Heat the oil and butter in a deep pan. Add the onion puree, a pinch of salt and kasuri methi. Fry it on a medium flame until the paste turns light brown and starts drying out a bit (7 minutes or so).
  5. Add the Kashmiri and regular chilli powders, turmeric and tomato puree. Cook for five minutes on medium.
  6. Add the peas. (If using frozen peas, microwave on HIGH for a minute, just to thaw and add them at the very end).
  7. Add the cumin, garam masala and tandoori masala powders. Add salt to taste and cook until the mixture becomes a little thicker than the consistency you desire in the final dish.
  8. Add the evaporated milk and honey. Stir, taste for salt and seasonings, then add the paneer cubes (save a few for garnish).
  9. Heat it through, turn off the flame.
  10. Keep it covered for 15 minutes for the flavours to blend together.
  11. Finally garnish it with some coriander leaves before serving. Serve them hot with Naan , Parathas or Roti.



Preparation Time: 1 hour and 15 minutes.
Cooking Time: 30 minutes.
Serves: 4 persons.
Serving Suggestions: Serve Hot with Naan, Paratha or Roti.



Note:
  • For a change in recipe, try using baby corns. It makes the dish delicious and intresting.
  • If using fresh peas, then boil it separately in hot water until it turns tender. If using frozen, then keep it outside and allow it to thaw for a while.
  • While grinding the tomatoes, dont add water to it.
  • Prepare this dish about 4-5 hours in advance before serving. This way everything has a chance to blend together and the peas does not have that raw un-cooked taste to it.
  • Add the cream only at the end else it curdles up and leaves an unpleasant taste.
  • If not cream, Yoghurt can also be used but do add it only at the end to give the cuisine a good look.
  • Tandoori Masala is just for giving the cuisine some ectastic colour. It is optional.



Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

1 Response
  1. Anonymous Says:

    delecious cuisine...thank you.lol...


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