Mattar Paneer Indian Peas With Paneer Cheese Food

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.

MATAR PANEER

Steps:

• Blend the tomato onion into a puree: Turn the heat off and transfer the onion mixture to a blender carafe. Remove the tomatoes from the fridge and add them into the blender. Check that the mixture's temperature is no warmer than lukewarm (otherwise, you will need to let it cool to room temperature for about an additional 5 minutes before blending). Blend on high for about 1 minute until the mixture is a thick, homogeneous puree. Set aside.

ALOO MATAR PANEER (SIMMERED POTATOES WITH PEAS AND PANEER)

Steps:

• Place garlic and ginger in a blender or food processor; puree until smooth.
• Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
• Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
• Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
• Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

MUTTER PANEER -- INDIAN CHEESE CURRY

Steps:

• Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
• Add more oil, if needed, to the pan and throw in the onions.
• Let them fry until golden, then add the garlic and spices.
• Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
• Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
• Check the consistency and simmer some more if needed to bring it down to a thickness you like.
• Serve with rice and other Indian curries of your choice.

INDIAN MATAR PANEER (COTTAGE CHEESE AND PEAS)

Steps:

• In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
• Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
• Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.

MATTAR PANEER

Steps:

• Heat oil and fry paneer cubes till they turn golden brown. Set aside.
• In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
• Add chopped onions, ginger and garlic and cook until onions soften.
• Add tomato, salt, sugar, and cook till the tomatoes soften.
• Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
• Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
• Add the peas.
• Cook just until the peas are tender.
• Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
• Garnish with cilantro.

MAKHANI MATTAR PANEER

Steps:

• Heat deep heavy bottom Wok
• Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
• Add Ghee/Oil.
• Add Chopped Onion and fry till brown.
• Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
• Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
• Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
• Add the Cashews and fry for 5 minutes.
• Add Tomato and fry till the Masala becomes consistent.
• Add Salt and fry for 3 minutes.
• Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
• Add Paneer and mix again so that the Masala Coats the Paneer.
• Add Salt & Water
• Amount of water depends upon the consistency of the gravy.
• Once the water and the Masala Mixes and comes to a boil
• Add the cream and bring the mixture to a boil.

MUTTER PANEER (PEAS AND COTTAGE CHEESE

Steps:

• Grind onions into a fine paste in a food processor. Keep aside.
• Next grind tomatoes into fine paste and keep aside.
• Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
• Remove onto a paper towel and keep aside.
• In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
• Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
• Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
• Add the peas to the masala and fry for 2-3 minutes.
• Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick as you would like, turn off the flame and stir in the cream.
• Garnish with coriander leaves and serve.

MATAR PANEER

Steps:

• Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
• Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.