Discover all the best LowCal Matar Paneer /Green Peas and Cottage Cheese Curry recipes on the net within the one cease place that is cooking information. Whether or not you are looking for an impressive appetizer, an elaborate meal, or a quick and easy LowCal Matar Paneer /Green Peas and Cottage Cheese Curry , you can see the recipes and recommendation you want. We provide you only the perfect LowCal Matar Paneer /Green Peas and Cottage Cheese Curry recipe here. We also have wide variety of recipes to try.
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We hope you got benefit from reading it, now let’s go back to lowcal matar paneer /green peas and cottage cheese curry recipe. To make lowcal matar paneer /green peas and cottage cheese curry you need 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
- Take For Matar Paneer-
- Use 200 grams Paneer
- You need 1/2 cup Green peas
- Get 2-3 Onions chopped
- Use 3-4 Tomatoes chopped
- Use 1 Green chilli
- Provide 4-5 Cashews
- You need 2-3 Almonds
- Provide 1 teaspoon Ginger-garlic paste
- Prepare 1 piece Green cardamom
- You need 1/2 inch piece Cinnamon stick
- Use 1 Mace small
- Use 1 teaspoon Cumin seeds
- Prepare to taste Salt
- You need 2 teaspoons Kashmiri chilli powder
- Get 1 teaspoon Garam masala powder
- You need 1/2 teaspoon Kasuri methi / dried fenugreek leaves, crushed
- Provide as required Beaten curd
- Use 2-3 teaspoons oil for cooking
- Provide 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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