Matar paneer

Name: Matar paneer
Cuisine: Indian
Ingredients: 2 cups cubed (500 gm) paneer - deep fried to a light brown; 2 cups shelled green peas; 3-4 green chillies-slit a little; For the Gravy:; 2 cups chopped onions; 1 tsp peeled cloves of garlic-ground with onions; 1 tsp chopped ginger; 1/2 cup tomato-grated or 1/4 cup puree; 1/4 cup oil; 2 tsp cumin seeds; 2 bay leaves (tej patta); 1/2 tsp turmeric (haldi); 1 Tbsp salt; 1/2 tsp garam masala; 1/2 tsp powdered red pepper; 1 Tbsp powdered coriander (dhania) seeds; 1 Tbsp chopped coriander leaves, for garnish

Ashvini Singh @cook_9198325

Parbhani

This is mostly made when fresh green peas or matar are in season during the winters.

Ashvini Singh @cook_9198325

Parbhani

This is mostly made when fresh green peas or matar are in season during the winters.

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Ingredients

2 cupscubed (500 gm) paneer - deep fried to a light brown
2 cupsshelled green peas
3-4green chillies-slit a little
For the Gravy:
2 cupschopped onions
1 tsppeeled cloves of garlic-ground with onions
1 tspchopped ginger
1/2 cuptomato-grated or 1/4 cup puree
1/4 cupoil
2 tspcumin seeds
2bay leaves (tej patta)
1/2 tspturmeric (haldi)
1 Tbspsalt
1/2 tspgaram masala
1/2 tsppowdered red pepper
1 Tbsppowdered coriander (dhania) seeds
1 Tbspchopped coriander leaves, for garnish

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Steps

1

Blend the onions, garlic and ginger to a paste
2

Heat oil and add the cumin seeds and the bay leaves.
3

Add onion paste and saute till brown and fat separates.
4

Add the peas, paneer and the green chillies and saute over high heat till glossy.
5

Add two cups water, bring to a boil and simmer for 5-10 minutes.
6

Serve hot, garnished with the coriander leaves. And cream