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Paneer Matar Curry

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  Shelled peas 1 1⁄2 Cup (24 tbs)
  Milk 1 1⁄2 Liter, curdled to make cottage cheese
  Curds 1 Cup (16 tbs)
  Ghee 3 Tablespoon
Ground masala
  Coriander seeds 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Dry chilies 10
  Turmeric 1 Teaspoon
  Garam masala 1 Teaspoon
  Cloves 6
  Peppercorns 10
  Vanaspati/Vegetable shortening 2 Cup (32 tbs) (For Deep Frying Paneer Pieces)
  Cornflour 1 Tablespoon
  Sugar 2 Tablespoon
  Poppy seeds 3 Teaspoon
  Coconut 1 , roast on flames (Dry)
  Tomato 2 , roast on flames
  Onion 1 Large, roast on flames
  Garlic 8 Clove (40 gm)
  Aniseeds 2 Tablespoon
  Cinnamon pieces 3

Slice cottage cheese into half inch thick slices; cut each slice into half inch cubes.
Heat ghee in a pan and fry the ground masala and half of the garam masala.
Fry for 10 minutes adding a little water if it catches at the bottom.
When ghee comes on the top, add well beaten curds.
When water evaporates and ghee comes on top again, add peas.
Stir for two minutes on low fire.
Add enough water to cook the peas.
Cover and cook till peas are tender.
Add more warm water to have gravy of desired thickness.
Blend cornflour with milk or water and add it to the gravy.
Add remaining garam masala, sugar and paneer cubes.
Let cook on low fire for two minutes.
Remove from heat.

Recipe Summary

Side Dish

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