So you is likely to be preparing LowCal Matar Paneer /Green Peas and Cottage Cheese Curry recipes for your family however this tips may be useful.
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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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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 only need 20 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
  1. Use For Matar Paneer-
  2. You need 200 grams Paneer
  3. You need 1/2 cup Green peas
  4. Use 2-3 Onions chopped
  5. Provide 3-4 Tomatoes chopped
  6. Get 1 Green chilli
  7. Provide 4-5 Cashews
  8. Take 2-3 Almonds
  9. Prepare 1 teaspoon Ginger-garlic paste
  10. Use 1 piece Green cardamom
  11. Prepare 1/2 inch piece Cinnamon stick
  12. Get 1 Mace small
  13. Use 1 teaspoon Cumin seeds
  14. Provide to taste Salt
  15. Prepare 2 teaspoons Kashmiri chilli powder
  16. You need 1 teaspoon Garam masala powder
  17. Use 1/2 teaspoon Kasuri methi / dried fenugreek leaves, crushed
  18. Prepare as required Beaten curd
  19. Use 2-3 teaspoons oil for cooking
  20. Take 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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