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Friday, July 22, 2011

Mutter (Matar/Mattar) Paneer

Green Peas (Mutter) and Paneer (Cottage Cheese) Curry/Gravy

(Servings: 4)

Ingredients

  • Paneer cubes (cut in small size) 400-500 grams
  • Green peas 200-400 grams
  • Ghee (preferable) or any edible oil 2 tablespoon
  • Additional ghee (preferable) or any edible oil to deep fry
  • Onions 2 large (finely chopped)
  • Ginger 1 inch piece (finely chopped)
  • Turmeric powder 1/4 teaspoon
  • Red chili powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Salt to taste

Method
  1. Heat ghee (edible oil) in a wok (kadai) and deep-fry the cubes of paneer till light brown. Drain these on an absorbent paper.
  2. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned.
  3. Add turmeric powder, red chili powder, coriander powder, salt and peas and cook, adding a little water till the peas are tender and a little gravy remains.
  4. Add the fried paneer, garam masala powder and boil for five minutes.
  5. Serve hot with chappatis, rotis, nans or rice. 
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