Wednesday, November 12, 2008

Mattar Paneer (Version 1)

I usually make Matar Paneer in 3 ways. This one is my daughter's favorite. I always use Indian Peas (frozen) for this. The ones we get here are too sweet and do not abosrb the spices. you get this at the Indian Store
You Need
1 Packet (Indian) Frozen Peas
1 Packet Paneer (Store Bought)
4 Tomatoes - Chopped
1 Onion - Chopped
Ginger - 1 Inch Piece - Chopped
Garlic - 7 cloves Chopped
Garam Masala - 1 Teaspoon
Jeera Powder- 1 Teaspoon
Red Chili Powder - 1 teaspoon
Turmeric Powder - 1/2 Teaspoon
Jeera - 1 Teaspoon
Oil - 3 Teaspoons
Salt - To taste
---> In a Pan, on medium fire, add 1 Teaspoon Oil and Roast the Jeera, once it starts to sizzle add the Onions, garlic and Ginger,
--->Once it starts to brown, add the chopped tomatoes, and saute well on a medium fire
--->Swtich off the stove once it all gets mashed up
--->Let it cool, and once cool, make a gravy out of this, either using a hand blender or food processor
--->In the same pan, add 1 teaspoon oil, and add the peas, and saute well, once it is half cooked, reduce to a low flame, add the gravy and all the masala powders and salt. Let it come to a slow boil.
--->Garnish with coriander leaves and paneer (see below)
If you like the paneer as is, then just add it to the pan.
My kids don't like it that way, what I do is cube the paneer and lay them flat on a dosa pan and then add very little oil and keep all of them on a low flame, and turn both sides equally, so they get a golden hue around it, and then saute again with some salt, and then add this to the gravy...
Serve hot with Rotis....

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