Matar Panner with a Peanut Gravy

Winter, the season of vegetables is back. I love this season because my favorite vegetables is found in the market. :) (Cauliflower, green peas, carrot, red tomatoes etc...) Well I don't like dairy products more except curd. And Panner(cottage cheese) I don't like. But my husband just love it. So, planned to have some thing which will suit we both @ our dinner, combined green peas and cottage cheese with a peanut touch to it. :)

Matar Panner with a Peanut Gravy from my kitchen

Ingredients:

1 cup – Green peas (shelled)             

50 gm – Paneer (sliced)

2 no.s – Onion (large chopped)

2 tbsp – Garlic (paste)

2 tbsp – Ginger (paste)

3 no.s – Green Chilli

1 no.s – Red Chilli (dry & its optional )

2 no.s – Tomato (puree)

½ cup – Roasted Peanut

4-5 tsp - Oil

1 tsp – Turmeric Powder

1 tsp – Red Chilli Powder

1&1/2 tsp – Coriander Powder

1&1/2 tsp – Cumin Powder

Salt – for taste

Water – as per requirement of the gravy

Oil – for frying paneer

Procedure:

1. Heat 2 tsp of vegetable oil in a kadai and put the chopped onion to it.
2. Cook the onion till its golden brown.
3. Remove from the kadai, keep it aside and let it cool.
4. Bring to a paste along with the roasted peanuts once cooled.
5. In the same kadai put 3 tsp of oil and put the mixture ( garlic paste, ginger paste, green chilli paste and red chilli paste).
6. Cook till the raw smell goes away.
7. Now add the freshly prepared tomato puree and cook till the oil leaves.
8. Now add the green peas, salt, red chilli powder, turmeric powder, coriander powder, cumin powder and salt.
9. Mix it properly.
10. Now add the onion-peanut paste to the peas, adjust the water and cook for 8-10 minutes in a lower flame.
11. Meanwhile fry the paneer in oil. (just to have a golden color)
12. After the peas get tender add the paneer and cook for more 2-3 minutes at a lower flame.
13. Once cooked serve hot with Phulkas, Roti, Nan, Kulcha, etc... :)

 

from my kitchen