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The ingredients needed to make LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
- Use For Matar Paneer-
- Use 200 grams Paneer
- You need 1/2 cup Green peas
- Get 2-3 Onions chopped
- Take 3-4 Tomatoes chopped
- Get 1 Green chilli
- Get 4-5 Cashews
- Get 2-3 Almonds
- Provide 1 teaspoon Ginger-garlic paste
- Get 1 piece Green cardamom
- Use 1/2 inch piece Cinnamon stick
- Prepare 1 Mace small
- Get 1 teaspoon Cumin seeds
- Prepare to taste Salt
- Prepare 2 teaspoons Kashmiri chilli powder
- Use 1 teaspoon Garam masala powder
- Take 1/2 teaspoon Kasuri methi / dried fenugreek leaves, crushed
- Use as required Beaten curd
- Get 2-3 teaspoons oil for cooking
- Use as needed Coriander leaves chopped to garnish
Steps to make LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
- Soak almonds and cashews in warm water for 10 minutes. Drain the water and puree with chopped tomatoes.
- Fry chopped onions in 1/2 a teaspoon oil or oil free on a nonstick pan, puree by adding very little water.
- In the same pan I added a teaspoon of oil and sauted the whole spices. Add green peas and saute until soft, cover and cook if required.
- Add onion puree and saute on high flame until they leave out oil. Keep stirring constantly.
- Add tomato puree and saute, on high flame. After 2 minutes add the spices and salt.
- Continue cooking until it leaves out the oil. Add tablespoons of water if the gravy sticks to the bottom.
- Lower the flame and add beaten curd. Curd should not be sour. Keep stirring until one boil.
- Check for seasonings and also add crushed kasuri methi. I felt that I need more salt and garam masala so I added some more accordingly.
- Add cubed paneer and 1/4 cup water. Cover with lid and let it cook for 2-4 minutes. Switch off flame. Leave for 3-5 minutes.
- Serve with kulcha, parathas or jeera rice. They are also good for school lunch boxes.
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