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Green Peas and Cottage Cheese (Matar Paneer)

 INGREDIENTS:

  1. Green Peas 1 cup
  2. Paneer or (Cottage Cheese) 500 gm
  3. Cashew Paste 3 tbsp
  4. Tomatoes 2 medium, finely chopped
  5. Green Chilies 2-3 finely chopped
  6. Onion 2 medium, finely chopped
  7. Nigella Seeds 1/2 tsp
  8. Ginger Paste 1 tsp
  9. Kashmiri Red Chili Powder 1 tsp
  10. Sugar 1/2 tsp
  11. Salt to taste
  12. Garam Masala Powder 1 tsp
  13. Butter 1 tbsp
  14. Oil 3 tbsp
  15. Cream 1/2 cup or Milk 1 cup
  16. Kasoori Methi (crushed) 1 tsp


METHOD:

Serving Size: 4-5

Soak frozen green peas in warm water for ten minutes. If you are using fresh green peas, then blanch them in water for 10 minutes.

Sauté the paneer cubes lightly. 

Heat 1 tbsp of oil in a pan on medium heat. Once the oil is hot, add butter. When the butter melts, add nigella seeds. 
 
Then add chopped onions and green chilis. Cook for 4-5 minutes until the onions turn translucent. 

Add the ginger paste, Kashmiri red chili powder and chopped tomatoes. Cook for a few minutes until the tomatoes turn soft and mushy. 

Add the cashew paste, garam masala powder, salt and sugar. Mix well and cook for about 1 minute. Then add 1 cup of water and let it boil.

Add paneer cubes and green peas. Cover the pan and let it simmer on medium heat for 5–10 minutes. Switch off the flame and add cream or milk.

Sprinkle crushed kasoori methi leaves and mix them well. Allow a standing time of at least 30 minutes before serving so the paneer can absorb the flavors of the spices in the gravy.  


Serve matar paneer with paratha or puri.











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