No 'Matargashti', just lots of 'matar'( peas). Yes, another family favourite, Matar Paneer is made a minimum of once a week in your home. Our guests demand this meal too, since it is scrumptious, simple and a simple gravy preparation. It goes well with rotis, naan and plain parathas.

MATAR PANEER

Active ingredients

1 cup shelled green peas
300 grams cottage cheese (paneer).
Salt to taste.
2 tbsps oil.
1 tsp cumin seeds.
1 1/4 cups onion paste.
1 1/2 tbsps ginger-garlic-green chilli paste.
1 1/4 cups fresh tomato puree.
1 tsp coriander powder.
1/4 tsp turmeric powder.
1/2 tsp Kashmiri red chilli powder.
1/2 tsp garam masala powder + for garnish.
1 tbsp chopped fresh coriander leaves + for garnish.
Phulkas to serve.

Approach.

1. Heat adequate water in a deep pan. Include green peas and salt and blend well. Prepare for 2-3 minutes.
2. Cut the cottage cheese in 1 inch cubes.
3. Heat oil in a kadai. Include cumin seeds and let them change colour. Add onion puree and mix well. Cook till golden brown.
4. Include ginger-garlic-green chilli paste and blend well. Cook for 1-2 minutes.
5. Add tomato puree, mix and cook till the oil separates. Include salt, coriander powder, turmeric powder and Kashmiri red chilli powder and mix well. Cook for 1-2 minutes.
6. Strain the green peas into the gravy and mix well.
7. Prepare for 2-3 minutes.
8. Add home cheese and light mix. Cook for 1-2 minutes.
9. Include garam masala powder and mix well. Sprinkle coriander leaves and mix well.
10. Transfer into a serving bowl. Garnish with garam masala powder and coriander leaves. Serve hot with phulkas.

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