Cottage Cheese with peas in a curry

Mattar Paneer 

Ingredients:

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

Method:

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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