Sunday, October 20, 2013

Peas Paneer

recipe of making peas paneer

Peas Paneer


Peas paneer or matar paneer is a festive recipe, this dish is popular all over india and among Indians all over the world. Deep fried cottage cheese cubes and green peas make this recipe a protein rich recipe.
Usually this recipe is prepared with onion and tomato paste which makes it heavy.
I am making a lighter version of this recipe without using onion. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Lunch/Dinner | Recipe Cuisine: North Indian


Paneer or cottage cheese-200gms(cubed and deep fried)
Ginger-1/2inch piece
Green chillies-4
Coriander powder-1 tablespoon
Red chillipowder-1/2 teaspoon
Salt-to taste
Turmeric powder-1/2 teaspoon
Garam masala powder-1/4 teaspoon
Lemon juice-extracted from 1 lemon
Oil- 2 tablespoon for gravy + extra for deep frying paneer cubes
Method: Cut paneer into cubes
Grind ginger, green chillies and tomatoes.

first step of making peas paneer recipe
Heat oil in a pan, deep fry paneer cubes till golden in color.
In a pan heat one teaspoon of oil, add peas to it, sprinkle some salt over it, mix well cover the lid and cook on medium to low flame for 5 minutes, check peas will be cooked and turned out soft.
step 2 of making peas paneer recipe
In the same pan heat 2 tablespoon of oil, add red chilli powder and immediately add tomato paste, mix all the remaining spices except garam masala powder, roast till oil separates. Add paneer , peas and one cup of water to it, let it boil for 5-6 minutes, simmer the flame, cover the lid let is cook for another 1 minute, oil will float on top.
Peas paneer or matar paneer is ready to serve with phulka or rice.
Add garam masala powder and lemon juice just before serving.
how to make peas paneer(indian cottage cheese)
This recipe can be pressure cooked too, in that case you don’t have to cook peas first, just roast peas and paneer in tomato puree and cook till one whistle.
If you are deep frying paneer or koftas in oil, don’t use the same oil for gravy, use that oil for deep frying another vegetable or side dish, else color of gravy will came out dull, always use fresh oil for the gravy.
You can also prepare the same recipe with adding onion paste and not deep frying paneer cubes

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