Matar paneer--Peas and cottage cheese curry

 

                                                                                     

      

• In a big pan heat 2 spoons ghee and 1 spoon oil; 
• Add 1 teaspoon cumin seeds, 2 cut onions, 3 cloves of garlic, 2 inches ginger, 2 slit green chillies, and 6 cashew nuts and fry them; 
• Also add 1 teaspoon fennel seeds, 1 cinnamon stick, 1 bay leaf, 3 green cardamoms, 4 cloves, and 5 peppercorns into the pan;
• Fry the ingredients till onion turn golden brown and add to a blender along with 3 cut tomatoes; 
• In the meanwhile, shallow fry 200 grams of cubed cottage cheese and transfer them to a bowl of water;
• Pour the blended mixture on to the pan and add 2 tablespoons coriander powder, 1/2 teaspoon turmeric powder, 1 tablespoon chilli powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 tablespoon gram flour and salt to taste; 
• Close the lid and let it boil in medium flame; Stir occasionally

• In the meanwhile, add 200 grams of peas into boiling water and 1 teaspoon of salt and keep to boil; 
• After 10 minutes, transfer the peas to the boiling onion-tomato curry mixture and let it boil with the lid closed in medium flame; stir occasionally; 
• Add the cubed cottage cheese onto the gravy, mix and let it simmer for 10 minutes;
• Add a 3 tablespoons of dried fenugreek leaves; 
• Transfer it to a serving bowl, garnish it with cut coriander and serve with chapattis;
• This serves 6 people.  

Inspired by Chef Ajay Chopra; his choice of spices is excellent. This is my third paneer recipe after Paneer Jalfrezi and Kadai Paneer. I love cottage cheese. The varieties of the dishes we can make with cottage cheese amazes me. The blend of the right spices creates magic! I love collaging all the steps and providing the recipe in as less words as possible. The key is to include everything important but in less words. I hope this method of recipe sharing is helpful. Try it out and let me know.