Monday, October 3, 2011

Matar Paneer


MATAR PANEER 
Green peas and paneer cooked together into a delicious gravy. 
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Milk
4 cups
Green peas
400 grams
Lemon
1
Ghee
2 tablespoons + to deep fry
Onions
2 large
Ginger
1 inch piece
Turmeric powder
1/4 teaspoon
Red chilli powder
1 teaspoon
Coriander powder
1 teaspoon
Garam masala powder
1 teaspoon
Salt
to taste
METHOD
Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away. Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with chappatis.

Image and Recipe Credit: sanjeevkapoor.com 

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