Matar Paneer (Green Peas Cottage cheese Gravy)

Matar Paneer
Matar Paneer is nothing, but green peas cottage cheese gravy. One of the most popular North Indian side dish, which can be served with, rice, Indian bread, roti, pulka, kulcha, paratha, pulav etc.....

Ingredients:

Matar / Green peas - 100 grms
Paneer / Cottage cheese - 100- 150 grms
Onion - 2 medium size
Tomato- 4 medium size
Ginger -1 inch
Bay leaf - 1-2 nos
Jeera / Cumin seeds - 1 tsp
Poppy seed - 1 tsp
Cashew - 4-5 nos
Jeera powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1.5 tsp
Oil -2 tablespoons
Salt to taste

Method:
# Soak green peas for 6-8 hrs. Pressure cook for 3 whizles. ( If you are using fresh ones no need to pressure cook)

# Add little oil in a pan, add poppy seeds and cashews slightly ad remove from stove.

# Make tomato puree.

# In the same pan, add chopped onion's, ginger and slightly roast till raw smell of onion goes.... allow it to cool and make a fine paste with poppy seeds and cashews.

# Heat a kadai, add oil, jeera / cumin seeds, bay leaf, add the masala paste, turmeric powder, red chilli powder, salt, jeera powder, garam masala and tomato puree and let it boil well.

# Once oil separates from gravy, add cooked peas, panner and mix well.

# Let it boil for 2-3 min.... switch off the stove and add chopped coriander leaves or kasuri methi.
* You can prepare...this recipe rich by adding fresh cream at the end.

* If you wish you can shallow / deep fry paneer then add into the gravy.
Pl. do try and provide your comments.
Thank you!

Methi Panner Paratha

Methi Panner Paratha!
A very easy and super soft Paratha for breakfast...which can be served with tomato sauce, curd, raita, chutney...

Ingredients:
Methi / Fenugreek leaves - 1/2 bunch
Paneer / Cottage Cheese - 150 grms
Chopped onions - 1 medium size
Whole wheat flour - 2 cups
Red chilli powder - 1 tsp
Cumin / Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - as required
Salt to taste
Water to kneed the dough..

Method:

# Mix salt with whole wheat flour and prepare a dough for chapati or paratha.

# Heat a pan add little oil, add chopped onions and saute.

# Add washed and roughly chopped methi or fenugreek leaves.

# Add red chilli powder, turmeric powder, salt, garam masala, jeera powder and mix well.

# Add panner and saute well, till it becomes dry...

# Make small balls of wheat flour dough.

# Roll into small roti or chappathi.

# Place the filling in....one rolled roti.. and cover it with another roti.. press the sides well and again roll it to make the Paratha.

# Heat your tava or non-stick pan and place your Paratha..

# Cook well on a medium flame.... add oil or butter.

Serve with ketup / curd / chutney...
Pl. do try and provide your comments.
Thank you!

Palak Paneer Pulav

Palak Paneer Pulav / Spinach Cottage Cheese Rice

A wonderful Recipe for Lunch Box Special... A very healthy dish, with full of iron, and nutrients. The palak gravy which I am sharing, can be stored in refrigerator for 5- 10 days.
You can prepare many dishes using palak gravy:  such as Palak Paneer, Aloo Palak, Dal Palak, Palak Pooris, Dal kofta Palak etc. A Very easy recipe, not only lunch box, but can be served for kids as Green rice....

Ingredients:
Palak - 1 bunch
Rice - 1/2 cup
Panner - 100 grms
Onion - 1 medium size
Ginger - 1 inch chopped
Bay leaf -2 nos
Cardoman - 2-3
Cinnamon - 2 inch
Clove 2-3
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Ghee - 1 tsp
Oil - 2-3 tsp
Salt to taste

Method:
# Boil water( 1/2 cup of rice - 1-2 cups of water) add bayleaf, cinnamon, clove , rice,  salt and 1 tsp of ghee / butter and cook it for 70 percent or half cooked rice we can call.

# Blanch palak in hot water, strain and make puree with ginger.

# Fry paneer till it changes it's colour.

# In a pan add 2-3 tsp of oil, add chopped onions, when it becomes transparent, add palak puree, salt, red chilli powder, turmeric powder, garam masala mix well.
Until the raw smell of masala's completely goes.

# once rice is half cooked, strain it.

# Add half cooked rice with Palak gravy, fried paneer and close the pan for 2-3 min, in a slow flame.

Palak Paneer Pulav is ready to serve.
Serve with raita, or plain curd.

Pl. do try and provide your comments.
Thank you!