Matar paneer
Matar- paneer is a popular dish from North Indian cuisine. I have always found it in North Indian wedding buffets and parties on big and small occasions. Matar paneer is quite delicious and easy to make. You can also use paneer in this dish without shallow frying it, to cut back on calories of course.
Recipe of matar paneer
250 grams paneer (cottage cheese) - cut into cubes
1 cup shelled matar (green peas) - fresh or frozen
2 onions
2 tomatoes- pureed
1 inch ginger piece
4-5 cloves garlic
2 tablespoon oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp garam masala powder
Salt to taste
Coriander leaves- chopped
1. Heat 1 tablespoon oil in a non-stick pan and shallow fry the paneer pieces till golden. Take paneer out of the pan and keep aside.
2. Mince together onion, garlic and ginger in a blender.
3. Heat remaining 1 tablespoon oil and add cumin seeds. When they turn brown, add minced onion paste and sauté till light brown.
4. Add coriander powder, red chili powder and turmeric powder and fry for 1 minute.
5. Add tomato puree, 1 cup water and salt. Cook for 2-3 minutes. Add matar and cook covered till peas are soft.
6. Add paneer cubes and garam masala. Simmer for 5 minutes.
7. Garnish it with coriander leaves (cilantro).
Aloo matar
Whenever in the evening i feel tired or not in the mood for elaborate cooking, i cook aloo matar. Rahul, my husband loves it which makes my job easy. What’s more it is ready in a jiffy and even a beginner can try his or her hands at it. Aloo matar contain green peas which has a high nutrition value. Matar are part of legume family. Matar are a good source of vitamin C, vitamin A, folate, Iron and phosphorus. Frozen peas retain more of their nutrition and flavor and are lower in sodium than canned peas. What more can i say. Have your matar any way you like.
Recipe of aloo matar
4 medium boiled, peeled and cubed potatoes (aloo)
1 cup shelled (fresh or frozen) green peas (matar)
1 big onion
2 big tomatoes-pureed
4-5 cloves garlic
1 inch piece ginger
1/2 teaspoon red chilli powder
3/4 tsp cumin seeds( jeera)
a pinch of hing ( asafoetida)
1/2 tsp turmeric powder
1 tsp coriander powder
3/4 tsp garam masala powder
1 tablespoon oil
salt to taste
1. In a blender, blend together onion, garlic and ginger.
2. Heat oil in a pan and add cumin seeds. When they turn brown, add hing. fry for 2 seconds and add minced onion paste. Saute till golden.
3. Add tomato puree. Stir in red chilli powder, turmeric powder, coriander powder and salt. Cook for few minutes.
4. Add matar and 1 cup water and cook covered for about 10 minutes.
5. Add boiled aloo and garam masala, lower heat and let it simmer for 5 minutes.
6. Turn off the heat and garnish with chopped coriander leaves. Enjoy aloo matar hot with parathas.
aloo gobi
My husband is a potato lover and he also likes gobhi. So aloo- gobhi is made very frequently in my home. Even when gobhi is not in the season, i buy it from some vendor or the other although i must admit the taste is not as good as the seasonal gobhi. I also sometimes add matar (peas) to the dish which adds a nice variation.
Recipe of aloo gobhi
1 medium gobhi (cauliflower)
2 medium potatoes (aloo)
1 inch ginger- chopped
2 green chillies- slit lengthwise
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/4 red chilli powder
hing (asafoetida)- a pinch
1/2 tsp jeera (cumin seeds)
salt to taste
1 tbsp oil
chopped coriander leaves to garnish
1. Cut gobi into big florets. Peel and cut potatoes into cubes.
2. Heat oil in a pan and add cumin seeds. when they begin to crackle, add hing. Fry for a few seconds and add ginger and green chillies. Saute till they begin to change colour.
3. Add vegetables and add turmeric powder, coriander powder, red chilli powder and salt. Mix the vegetables and spices.
4. Sprinkle some water over the gobhi aloo and cook covered on medium heat till done, mixing in between.
5. Garnish with coriander (cilantro) leaves.
