Mattar paneer

When we hit dhabas for a quick munch anytime, we know for sure that it's going to be a yummy veggie meal, with some of the usuals being paneer, rajma and dal curry with of course, the fresh hot rotis

And ya, then there is the lent season, when the pious go totally vegetarian and religiously explore the various vegetarian options available. One fine day during the lent, I suddenly decided to go veg for a week and one of the dishes that landed on my lunch menu was the good old  Mattar paneer :D :D








What I used:

1. Paneer: about 10-15  small cubes
2. Butter: 1 tablespoon
3. Vegetable oil: 2 tablespoons
4. Cooked green peas (mattar): 1/2 cup
5. Roasted cloves and cardamom: 6-8
6. Finely diced onion: 1 big
7. Dried red chilies: 5
8. Green chilies: 2
9. Coriander leaves: for garnish
10. Coconut milk or fresh cream: 1/2 cup
11. Coriander powder: 2 teaspoons
12. Chili powder: 1/2 teaspoon
13. Salt: to taste

How I made it

1. In a frying pan, brown the paneer in butter and keep aside
2. In a separate frying pan, heat the oil and add the pre-roasted cardamom and cloves. Once the aroma tickles your senses, add the dried red chilies and saute the onion, adding some salt in this mix
3. When the onions are done, add the spices, namely coriander and chili powder.
   In case the masala sticks to the base of the pan, you can add some water
4. To the mixture, add the green chilies and pre-cooked green peas
5. Add the required amount of water to make a gravy, followed by the coconut milk or fresh cream
6. Finally add the paneer and cook keeping the pan covered for about 15 min on medium flame, stirring in between

This makes a lovely side dish along with naan and roti

Since I didn't have the option of chappathis or rotis the day I made this dish, I had it with brown rice and it turned out just fine :D