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Cottage Cheese with peas in a curry

Mattar Paneer 

 Cottage Cheese with peas in a curry


Paneer (Cottage cheese)–1/2 Kg (500 grams)
Green peas (shelled fresh are preferred) –200 grams
Medium size Onions–2
Garlic-4 pieces
Ginger-1 inch
Fresh tomato-2 (washed and chopped) 
Turmeric (Haldi)- 1/2 tea spoon
Dry crushed coriander-2 tea spoon
Garam Masala (mixture of common Indian spices) crushed- 1/2 tea spoon
Kashmiri Red Chilli powder–1/4 tea spoon (Recommended for colour, but if you like your dish to be really spicy, use any other red chilli powder)
Cumin whole-1/2 tea spoon
Salt-1 level tea spoon (or to taste)
Tomato Ketchup-1 table spoon
Cooking oil-1 table spoon
Desi Ghee (clarified butter)-1 tea spoon
Water-1 tea cup


Take the Paneer (cottage cheese) and dry roast it in a non stick pan till it turns a golden brown. It can then be cut into bite size pieces. Blend together (in a blender preferably!) the onions, garlic, ginger and tomatoes to a fine paste.  Heat the oil in a pressure cooker. Add cumin to the oil and as it turns brown, add this paste and gently fry the same.
As the paste starts giving off a nice aroma, add the peas and the cottage cheese and sauté gently. Add all the dry masala and salt to this mixture. Add the Ketchup and desi ghee to the mixture and stir again.  Add the water, close the lid with weight and bring it to full pressure on high.
Turn off the heat . Let the cooker cool down on its own before opening it. Your Mattar paneer (cottage cheese with peas curry) is ready to be eaten. 
 © Copyright Prasenjeet Kumar 2013

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