We all are different human being that’s why the way of thinking are also different than other. While cooking all of us use some of our own technics. Like a simple dal becomes diffrent with the use of diffrent spices, like few peole add Cumin Seeds and few people add Radhuni. Same way Matar Paneer has so many different recipes. But the name is same.
Today I prepared Matar Paneer but recipe courtesy Sonali Bhattacharya. I am really blessed with such good friends who all are marvelous cooks. I used to cook Matar Paneer in some different way but after seeing her recipe I can’t stop myself to cook like her. What can I say about the recipe it’s heavenly with Paratha.
But this time I used my home made paneer. Usually I purchased from shop but this time I made it at home. May be its not perfect in shape but the taste is really good.
Preparation Time: 10 mints.
Cooking time: 20 mints.
Serve for 2 people.
Ingredients:
1.Paneer : 150 gm.
2.One medium sliced onion.
3.One tea spoon ginger garlic paste.
4.One table spoon tomato puree.
5.One tea spoon poppy seeds, 8 to 10 cashew nuts, One tea spoon Charmagaz.
6.One Bay leaves, 2 cloves.
7.One table spoon frozen peas.
8.Two tea spoon Kashmiri red chili powder, Half tea spoon cumin powder.
9.One table spoon fresh cream.
10.Salt and Sugar as per taste.
11.Sunflower oil for cooking.
Process:
Dry roast all no 5 items as mentioned above and make smooth paste with them with little water.
Now add oil in a vessel and fry the sliced onions till they become transparent. Now make a smooth paste with the fried onions.
Now add oil in a vessel and shallow fry the paneer pieces. And keep them aside.
Now add some more oil and add the bay leaves and cloves after few seconds add the fried onion paste. Cook for some time now add ginger & garlic paste and cook till the raw smell goes off.
Now add cumin powder and Kashmiri red chili powder and cook till the oil separate. Now add the mixture and the frozen peas. Cook for some time.
Now add the fried paneer pieces with little warm water.
Cook till the gravy become thick. Before switch off the gas add the fresh cream and mix well
.
Serve hot with Paratha or Naan enjoy your dinner.
Today I prepared Matar Paneer but recipe courtesy Sonali Bhattacharya. I am really blessed with such good friends who all are marvelous cooks. I used to cook Matar Paneer in some different way but after seeing her recipe I can’t stop myself to cook like her. What can I say about the recipe it’s heavenly with Paratha.
But this time I used my home made paneer. Usually I purchased from shop but this time I made it at home. May be its not perfect in shape but the taste is really good.
Preparation Time: 10 mints.
Cooking time: 20 mints.
Serve for 2 people.
Ingredients:
1.Paneer : 150 gm.
2.One medium sliced onion.
3.One tea spoon ginger garlic paste.
4.One table spoon tomato puree.
5.One tea spoon poppy seeds, 8 to 10 cashew nuts, One tea spoon Charmagaz.
6.One Bay leaves, 2 cloves.
7.One table spoon frozen peas.
8.Two tea spoon Kashmiri red chili powder, Half tea spoon cumin powder.
9.One table spoon fresh cream.
10.Salt and Sugar as per taste.
11.Sunflower oil for cooking.
Process:
Dry roast all no 5 items as mentioned above and make smooth paste with them with little water.
Now add oil in a vessel and fry the sliced onions till they become transparent. Now make a smooth paste with the fried onions.
Now add oil in a vessel and shallow fry the paneer pieces. And keep them aside.
Now add some more oil and add the bay leaves and cloves after few seconds add the fried onion paste. Cook for some time now add ginger & garlic paste and cook till the raw smell goes off.
Now add cumin powder and Kashmiri red chili powder and cook till the oil separate. Now add the mixture and the frozen peas. Cook for some time.
Now add the fried paneer pieces with little warm water.
Cook till the gravy become thick. Before switch off the gas add the fresh cream and mix well
.
Serve hot with Paratha or Naan enjoy your dinner.
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