Tuesday, September 7, 2010

Mattar Paneer

Its been over 6 months since I posted something here..... I wanna rekindle my cooking spirits and be more regular here. :)

This might not be an authentic way of cooking this dish but I will stick to this recipe for its taste and simplicity.

Mom got me this new clay pot and I love to cook in them, As clay pot are supposed enhance the flavour of the dish.


Panner - 200gms
Green Peas - 1 Cup (Pressure cooked)
Onion - 2
Tomato - 2
Ginger - 1"
Garlic - 6 pods
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Jeera Powder - 1tsp
Cashew Nut - 5
Badam - 5 (Peeled)
Curd -  3tsp
Clove - 2
Cinnamon - 1"
Cardamom - 1

Cooking Method

In a kadai, heat oil, add paneer cubes and fry till they turn golden brown. Remove Paneer pieces and set aside.

In a kadai, heat oil, add finely chopped onions, once onions turn translucent, add chopped ginger, garlic once they are fried, add tomatoes. Fry till oil leaves the sides and tomaotes turn pulpy. Remove this mixture from the stove, grind into a smooth paste and set aside.
Grind Badam and cashew into a smooth paste.
Heat oil in a kadai.
Add clove, cinnamon and cardamom, add the onion - tomato paste, fry on slow flame till the masala is well cooked.
Add chilli powder and coriander powder along with salt. Fry this mixture for a minute.
Add curd and mix till it blends well with the masala.
Add cashew paste and fry for a minute.
Add the cooked mattar and boil the mixture.
Finally add fried panner pieces and garnish with coriander.

Serve hot with rotis.

Cooking time : 25 min
Serves : 3

1 comment:

  1. hey preethi, in case you are looking for a place that sells fresh paneer.there's a lace called sweet moment in k'halli-yummy and fresh paneer!!