MATAR PANEER

'Matar Paneer' is yet another lip-smacking rich dish from North India. As the name suggests, paneer and peas are the main ingredients. Another elaborate dish, so take your time making it! 

Serves 4

Ingredients -

Paneer (cottage cheese) – 200 gms - cubed

Shelled peas – 2 - 21/2 cups (boiled)

Onion – 3 medium -sized – chopped

Ginger- 1” chopped fine

Tomatoes – 4-5 medium-sized

Cumin seeds – 1 tsp

Asafetida – a pinch

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Coriander-cumin powder – 2 tsp

Garam masala – ½ tsp

Fresh grated coconut – 1 tbsp

Green chilli – 2

Chopped coriander leaves – 1 tbsp

Fresh curd – 1 tbsp

Fresh cream – 1 tbsp

Almond/cashews – 2 tbsp – soaked in hot water & blanched

Salt to taste

Sugar – 1 tsp

Milk – ½ cup

Oil – 2-3 tbsp

Kesar – a few strands (crushed)

Oil for frying paneer

Method –

Heat a little oil in a kadhai. Add cumin seeds.

When they splutter, shake in a little asafetida followed by chopped onions and later ginger.

Fry till translucent.

Cool and then grind in a mixer.

Cut each tomato into half. Boil in half a cup of water till soft. Cool, remove skin. Blend in a mixer.

Grind blanched almonds, coconut, green chillies, coriander, and curd.

Heat the remaining oil.

Add the onion paste and fry.

Add turmeric, red chilli powder, and coriander-cumin and garam masala powders.

Add salt and sugar and fry for a minute.

Add tomato paste and fry till oil separates.

Add milk and water as per required consistency and taste.

Bring to a boil.

Add saffron strands, fried paneer and boiled peas and let it simmer.

Add whisked cream.

Serve hot with pulao, puri or chapathis. 

Tips - 

If you are hard-pressed for time, you can prepare the masala gravy (till the end of the step 'add tomato paste and fry till oil separates') and divide it in two portions - use one for 'matar paneer' and the other for 'malai kofta' 2-3 days later! Howzat?!

© Copyright 2011. Brinda Balasubramonian.