Soon the fresh green peas will vanish from the markets
Winters is the best time to enjoy a variety of vegetables, in a tropical country like India. Cooking is a delight during this season, so is eating 😉
Before Some of those vegetables vanishes, I want to create, cook and plate some of the popular and off -the -beaten -track recipes.
Matar paneer, is a popular North Indian dish. A must in every food gathering, functions and weddings. It is a mild spicy, tomato based gravy dish and goes well with chapati, naan and paranthas.
This is one of Pakhi’s favorite food 😉
Here’s what I did………….
200 gms – paneer / cottage cheese
1/2 cup – shelled peas
3/4 cup – tomato puree
1/4 cup – onion paste
1 tsp – ginger paste
1/2 tsp – garlic paste (optional)
1 tsp – tumeric
1 tsp – kashmiri red chili powder
1 tsp – coriander powder
1/2 tsp – cumin powder
1/2 tsp – garam masala (Indian spice mix)
1/4 tsp – sugar
1 cup – water
2 tbsp – oil
1 tbsp – fresh cream (optional)
1 nos – bay leaf
1 stick – cinnamon
2 nos – cloves
1 nos – small cardamom
pinch of cumin seeds
salt to taste
Cut the cottage cheese into cubes or triangles, whichever shape you like.
Heat oil in a pan and saute the cottage cheese. Take them off as they start getting golden. Do not over fry, the cottage cheese will become stiff.
In the remaining oil add the sugar. While it gets caramalized, temper the oil with bay leaf, cloves, cinnamon, cardamom and cumin seeds. Pour in the onion paste and fry till translucent. Add the ginger and garlic paste and for 2 mins. Pour in the tomato puree and all the dry spices, except garam masala.
Season with salt and fry for 2 -3 mins. Add the peas, lower the heat, cover and cook till the spices become aromatic and releases oil.
Pour in the water and adjust salt. Cover and cook till peas are tender. Add the cottage cheese cubes, sprinkle the garam masala, bring it to boil and take it off fire.
Garnish with cream (optional) and serve hot with chapati, naan or paranthas.
Let’s party !!
Happy cooking !! 🙂
Cheers !! 😀