Paneer Matar Sabji Ingredients:
- Green Peas – 200 gm
- Paneer or Cottage Cheese – 50 gm (or 10-12 small pieces)
- Oil – 2 tsp
- Curd – 2 Tbsp
- Turmeric Powder – 1/4 tsp
- Dhaniya or Coriander Powder – 1/2 tsp
- Red Chilly powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Garlic – 6-7 cloves
- Jeera or Cumin Seeds – 1/2 tsp
- Onion Chopped – 1 big sized
- Tomato – 2 medium sized
- Salt
- Sugar – 1/2 tsp
- Milk Cream – 2 tsp
How To Make:
Soak the Green Peas in water at night. Next day morning, cook the peas with added Salt and Sugar in a pressure cooker or in Microwave for about 3-4 min.
Even if you are using frozen green peas, cook it once as explained above.
Curd Paste: In a small cup, take Curd, Turmeric powder, Dhaniya powder, Red Chilly powder, Garam Masala and 1/4 tsp of salt. Mix everything well with spoon to make a smooth paste. Keep it aside.
Take one Tomato, cut it into small pieces and make it a puree by grinding in a mixer grinder. Keep the other tomato chopped in a bowl/vessel.
Heat oil in a pan, and follow the following steps sequentially one after another -
a) Add chopped garlic. Fry till the garlic cloves turn light golden brown.
b) Add Cumin seeds. When the seeds splutter, add chopped Onion and fry till the Onions turn light golden brown.
c) Add chopped Tomatoes and fry for 2 min. Then add Tomato Puree and leave it to cook for a min.
d) Add cooked Peas and mix well and leave it to cook for 2 min and mix well with all ingredients.
e) Add curd paste to this mixture and cook for a minute.
f) Add cut Paneer pieces and mix well.
e) Now the Sabji is almost ready. Add Milk cream and mix well.
Remove from flame.
Garnish with Coriander leaves. You are finally done!
This Sabji can have with Indian breads like Chapati, Roti, Naan and Kulcha.
This was taught by my cousin’s wife and sweet friend Ramya.
