Recipes from an Indian kitchen with a focus on Andhra cuisine
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Saturday, April 21, 2018
1 tbsp. ginger
onions chopped (1 large)
1 to 1 ¼
tomatoes (2 medium)
small bay leaf
¾ to 1
red chili powder (less spicy variety)
½ to ¾
½ to ¾
½ to ¾
peas (boiled or frozen)
1to 1 ¼
water (use more if needed)
green chili deseeded & slit
Salt as needed (about ¼ to ½ tsp)
Handful of coriander leaves
1 to 2
Heat a pan with 1 tbsp oil.
Add onions and fry until they turn transparent.
Add ginger and garlic. Saute for a min.
Add tomatoes, turmeric and salt. Saute for 2 to 3 mins. Cover and cook until tomatoes turn soft.
Cool this completely. Make a fine paste of this in the blender.
Add 2 tbsps oil in the same pan. Add cinnamon, cardamoms and bay leaf. Saute for a minute.
Add the pureed onion tomato mixture. Add chili powder, garam masala and coriander powder. Saute this mixture until it leaves the pan. Keep stirring to prevent burning.
Add green peas and pour 1 to 1 ¼ cups water.i used frozen peas.Mix and cover the pan. Cook until the gravy thickens and traces of oil appear over the gravy.
Check salt and add more if needed.Add paneer .Mix well. Cover and cook just for 2 mins.
Sprinkle coriander leaves and cream.Mix well.
Serve matar paneer with rice, naan or paratha.
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