Wednesday, 7 May 2014

MATTAR PANEER

CHEF BB


                                                            MATAR PANEER


Paneer(cottage cheese), cubes   400 gms
Green peas                                      200 grams
Refined oil                                        2 tablespoon
Onion brown paste                          100 gms
Ginger and garlic paste                  1 ½ tsp
Whole spice                                     5 gms
Poppy seed paste                           10 gms
Turmeric powder                                       1/4 teaspoon
Red chilli powder                                       1 teaspoon
Coriander powder                            2 teaspoon
Garam masala powder                             ½ teaspoon
Stock                                                          1 cup (approx 200ml)
•Salt                                                 to taste
Fresh cream                                    for garnish

Method
Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Heat two tablespoons refined oilin a pan and add whole spice onions and ginger garlic paste. Sauté till lightly brown in colour. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little poppy seed past till gravy thickens. Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with the garnish of fresh cream on top.

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