Mattar Paneer alongside Dried Fenugreek Leaves

Mattar Paneer alongside Dried Fenugreek Leaves

One of my real favorite Indian creations is the classic Panjabi dish, mattar paneer. Though I bask trying novel dishes, I tin plow over notice never resist ordering the combination of melt-in-your-mouth paneer too peas smothered inward a spicy tomato plant sauce when visiting an Indian restaurant. I'm ever curious to endeavor dissimilar versions, but I also tend to guild it from restaurants I accept visited before. This is why I similar dining alongside 3 or 4 friends, because that means I larn to sample other offerings from the menu. Indian cuisine is ideal for sharing.

When I saw this this recipe alongside fresh mint that I accept adapted from Yamuna Devi's Lord Krishnas Cuisine. That version is in all probability my favorite, every bit I accept perfected it over the years, but considering how much I bask trying variants on a theme, I got to wondering why I ever stick to the same recipe. Red Chillies provided the necessary inspiration to come upward up alongside something different.

Much similar soup, mattar paneer tastes ameliorate a few hours afterwards it's prepared, or fifty-fifty the adjacent day, every bit a brusque sit down allows the ingredients too spices to meld together. I ever yield to temptation too tending myself to a component immediately. It's proficient correct away too. Serve over a bed of rice, along alongside an Indian flatbread, for a real satisfying too filling meal.

Mattar Paneer alongside Fenugreek LeavesMattar Paneer alongside Dried Fenugreek Leaves
Recipe yesteryear
Cuisine: Indian
Published on May 6, 2008

Classic, fragrant too creamy paneer cheese too peas inward a spicy tomato plant too yogurt sauce alongside dried fenugreek leaves

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Paste:
  • 1-inch slice fresh ginger, grated or minced
  • 1 clove garlic, crushed or minced
  • 1 generous teaspoon soil coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 2 teaspoons water
Other ingredients:
  • 2 tablespoons ghee, butter or oil
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon brownish mustard seeds
  • 1 onion, finely chopped
  • 3 light-green chilies or jalapeƱos, seeded too finely chopped
  • 2 large tomatoes, finely chopped
  • 8 oz (225 g) paneer cheese, cubed
  • 1 1/2 cups frozen peas, defrosted
  • 1/2 loving cup manifestly yogurt
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
  • 3 tablespoons fresh parsley or coriander, chopped
  • 1 teaspoon bounding main salt, or to taste
Instructions:
  • Generation Engelmundus In a mortar too pestle, brand a glue of the ginger, garlic, soil coriander, turmeric, cayenne, paprika too water. Set aside.

  • Generation Engelmundus In a large saucepan, rut the ghee, butter or crude over medium heat. When hot, toss inward the cumin too mustard seeds too stir for thirty seconds or until the mustard seeds plow grayish too start to splutter too pop. Now add together the onion too ready for 3 to 4 minutes or until translucent, stirring frequently. Add the chilies or jalapeƱos, stir once, hence add together the ginger too garlic spice paste. Stir for 1 minute.

  • Generation Engelmundus Stir inward the tomatoes, growth the rut slightly, too ready for v to 10 minutes, stirring occasionally, until the mixture is thickened. Reduce the heat, too add together the paneer, peas, yogurt, garam masala, kasoori methi too parsley or coriander. Stir to combine too gently ready for only about other v minutes.

  • Generation Engelmundus Season alongside tabular array salt too serve hot.

Makes 4 servings
Mattar Paneer alongside Dried Fenugreek Leaves

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