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Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry
Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry

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We hope you got insight 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 cook it.

The ingredients needed to prepare Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:
  1. Provide Cubed Fresh Paneer
  2. Take Spinach
  3. Get Fresh Peas
  4. You need Finely chopped onion
  5. Use Finely chopped tomato
  6. Use Finely chopped garlic
  7. Use Finely chopped ginger
  8. Take Finely chopped green chilli
  9. Use Maize flour
  10. Provide Oil
  11. Get Ghee
  12. Use Cumin
  13. You need Red chilli powder
  14. You need Coriander powder
  15. Take Juice of half lemon
  16. Use Salt
Instructions to make Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:
  1. 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.
  2. 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.
  3. 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.
  4. 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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