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LowCal Matar Paneer /Green Peas and Cottage Cheese Curry
LowCal Matar Paneer /Green Peas and Cottage Cheese Curry

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Believe it or not, beans are so effective for your heart health. Sure, the after-effects of consuming beans might not be the best for your nose, but they are very healthy for you. This doesn’t mean that just consuming beans will counterbalance the effects of other unhealthy foods you might be consuming. What this means is that substituting in edamame or pinto beans for the chicken on your fresh salad or consuming a veggie burger in place of the hamburger is what you need to do. Thankfully, beans are very tasty and you never know…you might not even miss the real beef or chicken.

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We hope you got benefit from reading it, now let’s go back to lowcal matar paneer /green peas and cottage cheese curry recipe. To make lowcal matar paneer /green peas and cottage cheese curry you need 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
  1. Take For Matar Paneer-
  2. Use 200 grams Paneer
  3. You need 1/2 cup Green peas
  4. Get 2-3 Onions chopped
  5. Use 3-4 Tomatoes chopped
  6. Use 1 Green chilli
  7. Provide 4-5 Cashews
  8. You need 2-3 Almonds
  9. Provide 1 teaspoon Ginger-garlic paste
  10. Prepare 1 piece Green cardamom
  11. You need 1/2 inch piece Cinnamon stick
  12. Use 1 Mace small
  13. Use 1 teaspoon Cumin seeds
  14. Prepare to taste Salt
  15. You need 2 teaspoons Kashmiri chilli powder
  16. Get 1 teaspoon Garam masala powder
  17. You need 1/2 teaspoon Kasuri methi / dried fenugreek leaves, crushed
  18. Provide as required Beaten curd
  19. Use 2-3 teaspoons oil for cooking
  20. Provide as needed Coriander leaves chopped to garnish
Steps to make LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
  1. Soak almonds and cashews in warm water for 10 minutes. Drain the water and puree with chopped tomatoes.
  2. Fry chopped onions in 1/2 a teaspoon oil or oil free on a nonstick pan, puree by adding very little water.
  3. In the same pan I added a teaspoon of oil and sauted the whole spices. Add green peas and saute until soft, cover and cook if required.
  4. Add onion puree and saute on high flame until they leave out oil. Keep stirring constantly.
  5. Add tomato puree and saute, on high flame. After 2 minutes add the spices and salt.
  6. Continue cooking until it leaves out the oil. Add tablespoons of water if the gravy sticks to the bottom.
  7. Lower the flame and add beaten curd. Curd should not be sour. Keep stirring until one boil.
  8. Check for seasonings and also add crushed kasuri methi. I felt that I need more salt and garam masala so I added some more accordingly.
  9. Add cubed paneer and 1/4 cup water. Cover with lid and let it cook for 2-4 minutes. Switch off flame. Leave for 3-5 minutes.
  10. Serve with kulcha, parathas or jeera rice. They are also good for school lunch boxes.

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