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| Main ingredients | Green peas (matar), Cottage cheese (paneer), Cumin seeds, Onion paste, Ginger-garlic-green chilli paste, Fresh tomato puree, Coriander powder, Turmeric powder, Kashmiri red chilli powder, Garam masala powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup shelled green peas
- 300 grams cottage cheese (paneer)
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1¼ cups onion paste
- 1½ tablespoons ginger-garlic-green chilli paste
- 1¼ cups fresh tomato puree
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala powder + for garnish
- 1 tablespoon chopped fresh coriander leaves + for garnish
- Phulkas to serve
Method
- Heat sufficient water in a deep pan, add green peas and salt, mix well and cook for 2-3 minutes.
- Cut cottage cheese into 1 inch cubes.
- Heat oil in a kadai, add cumin seeds and let them change colour. Add onion paste, mix well and saute till golden brown.
- Add ginger-garlic-green chilli paste, mix well and saute for 1-2 minutes.
- Add fresh tomato puree, mix and saute for 1-2 minutes. Add salt, coriander powder, turmeric powder and Kashmiri red chilli powder, mix well and saute till oil separates.
- Strain the green peas and add into the gravy and mix well. Add a little water, mix and cook for 2-3 minutes.
- Add cottage cheese cubes, mix gently and cook for 1-2 minutes.
- Add garam masala powder and mix well. Sprinkle coriander leaves and mix well.
- Switch off the heat, transfer into a serving bowl, sprinkle some garam masala powder and coriander leaves. Garnish with a tomato flower and serve hot with phulkas.
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