Shahi Mattar Paneer

Ingredients

· 2 finely chopped Onion
· 1 tsp. minced ginger and 1 green chili minced along with ginger
· 1 can of tomato puree
· Salt to taste
· 1 tsp. red chili powder
· 1 teaspoon turmeric powder
· 250 gm. Indian cottage cheese / Paneer
· 3 cups of green peas (mattar)
· ½ cup of curd
· 2 cardamoms/eliachi
· 1 teaspoon of sugar
Directions· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add onion and ginger mixture to it.
· When onions turn golden brown add tomato puree.
· Add Cardamoms and cook the mixture till 5 minutes.
· Now add Green Peas/ Mattar
· Add Salt, Red chili powder, Sugar and Turmeric.
· Add curd and let it simmer for 5-8 minutes.
· After cooking whole mixture / masala now add Paneer to this and let it simmer for 5

more minutes.
· Garnish with green chilies.
· Serve hot with Naan / Chapatti or Parantha.

-Chitra

Band Gobhi Mattar - Cabbage and Peas

Ingredients
· 1 chopped Cabbage/Bandh gobhi
· 2 cups Peas/Mattar
· 1 teaspoon Haldi/Turmeric Powder
· 1 teaspoon Red chili powders
· 1 tsp. minced /finely chopped ginger and green chilies
· 1 teaspoon Cumin seeds/zeera
· Salt to Taste
· Oil for cooking
Directions· Add Oil in non stick pan and add Cumin seeds.
· When Cumin seeds splutter add ginger and green chilies.
· Then when ginger turns light pink add peas and stir for 2 minutes.
· When peas turn little brown add Salt and Dry masala.
· After that add Cabbage and stir and let it cook for 15-20 minutes on low heat.
· Serve hot with Roti or Parantha’s or make a stuffed sandwich for breakfast or fill in

burritos and serve as a evening snack.

-Chitra

Kaju Mattar Makhana

Ingredients

1. 3 cups of fresh green peas

2. 2 cup Makhana

3. 4 Onions grated

4. 4 Tomatoes pureed

5. 1 ½ tbsp of ginger and garlic minced

6. ½ cup of heavy cream

7. 2 cups of milk

8. 1 tsp red chili powder

9. ¼ tsp turmeric / haldi powder

10. ½ tsp of dry pudina / mint leaves

11. 1 ½ cup cashewnuts / kaju chopped in small pieces

12. ½ tsp garam masala

13. 1 tbsp of dhaniya leaves chopped finely

14. 4 tbsp of clarified butter / desi ghee

Directions

1. Heat 1tsp of clarified butter in a pan.

2. Fry makahana in the ghee.

3. Heat clarified butter in a pan.

4. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

5. Add peas and fry for 5 minutes.

6. Add salt, red chili pepper, turmeric and dried pudina leaves and then turn off the gas.

7. To this mixture add makahana and cream.

8. Keep this mixture aside for half an hour.

9. After half an hour put the pan on the flame and add milk. When it comes to a boil add 1 cup of water.

10. Simmer it till the makahana are completely done and soft.

11. Then add cashew nuts and garam masala. After 1 minute put off the flame.

12. Transfer the mixture to a dish and sprinkle some coriander and 1 tsp of clarified butter on it.

13. Serve it hot with nan, roti or parantha.

-Chitra

Mattar Parantha

Ingredients

1. 2 cups of mattar

2. Salt to taste

3. 2 cup soft flour

4. Water for making dough

5. Red chili powder to taste

6. 1 tbsp of roasted cumin seeds

7. Some dry flour for making paranthas

8. Oil

Directions

1. Mix cumin seeds, peas and dry flour.

2. Add Salt and red chili powder.

3. Make the dough by adding some water.

4. Divide the dough into individual balls.

5. Oil the non stick pan or tawa on medium low heat.

6. Roll the dough balls in a circle by dipping into dry flour time to time.

7. Spread ½ tsp. of oil on the circle. Now fold into the shape of triangle and start making with belan into large triangle

8. Slide the paranthas onto the tawa. When it is cooked one side flip on the other side.

9. Oil the other side and cook till it is light borwn.

10. Serve hot with achaar or dahi ka raita.

-Chitra