Makhaaney Wali Matter Paneer Curry (Cottage Cheese and Peas Curry with Foxnut)

Chef: Ashoo Mittal (35), Homemaker, Illinois, USA


Ingredients
(for serving 3-4 people) 

1. Peas - 250 gms
2. Paneer (cottage cheese) - 200 gms
3. Cream  - 1/2 Cup
4. Tomato -  2 big size
5. Ginger paste - 1tsp
6. Oil / Ghee - 1 Table spoon
7. Salt - To Taste
8. Turmeric Powder - 1/4 tsp
9. Cumin Seeds - 1/2 tsp
10. Asafoetida - A Pinch
11. Coriander Powder - 1 tsp
12. Amchur  powder - 1/2 tsp
13. Garam Masala - 1/4 tsp
14. Red Chilly powder - 1/4 tsp
15. Green chilly - 2 chopped
16. Oil for frying
17. Cashews - 7 (Garnishing)
18. Makhaanas (Fox Nut) -7 (Garnishing)
19. Grated Paneer (Garnishing) 

Steps for Preparation

1. Put the oil in the pan on a medium flame . Heat the oil and then put the asafoetida with the cumin seeds in the pan. Cracking sound will come.
2. Now put the ginger paste with chopped green chilly in the pan till it turns brown . Put the grated/pureed tomatoes in the pan and cook them till all the water dries out and oil is separated out from the pulp.
3. Add the cream in this ,cook for 3-4 min.
4. Add all the dry masales in the cream mix ,cook for 5 min.
5. Peas are added in the paste and put a glass full of water  . Cook for 15 min on low flame.
6. In the meantime, fry the diced paneer on a high flame till they are light brown in color.
(this is optional,can be avoided)
7. Add the paneer pieces (1x1) in the peas .Cook for 8 min . on a low flame.
8. Pour the cooked dish in the serving bowl and garnish with cashews, makhanna and graed paneer.
9. Serve it hot .

Estimated Cooking Time: 45 min


Shelf Life: For immediate consumption


Best Served as: main curry at lunch / dinner with chapattis or puris / naans.