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We hope you got benefit from reading it, now let’s go back to palak matar paneer (cottage cheese & peas in spinach gravy)- green vegetable curry recipe. You can have palak matar paneer (cottage cheese & peas in spinach gravy)- green vegetable curry using 16 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:
- You need 200 gms Cubed Fresh Paneer
- Prepare 2 bunches Spinach
- Prepare 3/4 cup Fresh Peas
- Get 1 Finely chopped onion
- Use 2 Finely chopped tomato
- Take 2 tbsp Finely chopped garlic
- You need 1 inch Finely chopped ginger
- Use 1 Finely chopped green chilli
- Get 3 tbsp Maize flour
- Use 2 tbsp Oil
- You need 1 tbsp Ghee
- Provide 1 tsp Cumin
- Get 1/2 tsp Red chilli powder
- You need 1 tsp Coriander powder
- Take Juice of half lemon
- Prepare to taste Salt
Steps to make Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:
- Boil peas with 1 cup of water on medium-high flame for 5 minutes. Then drain and keep them aside. - Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green colour. Squeeze out excess water and grind it into a smooth puree. - Now heat 1/2 tbsp of ghee in a nonstick pan and lightly fry the paneer pieces till they turn sightly golden. Transfer them to a plate.
- Now in the same pan add 1/2 tbsp of ghee and add boiled peas and saute them for 2-3 minutes on low flame. Transfer them to a plate. - Heat oil in the same pan on low flame and add cumin. Allow it to crackle. - Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame.
- Add coriander powder, red chilli powder with tomato puree and cook until masala leaves oil. - At this stage add maize flour and stir constantly to roast. - Now add puree spinach, saute paneer, peas, lemon juice and salt into the cooked masala. Mix well.
- Now add 1 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes. - Switch off the flame and add ghee. Stir it once. - Serve hot with paratha or chapati.
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