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10 to 12 whole cashews/kaju, chopped 4 to 5 black peppercorns/sabut kali mirch 2 to 3 cloves/lavang ½ inch cinnamon/dal chini 1 tsp coriander seeds/sabut dhania INSTRUCTIONS 1. Blend all the ingredients mentioned under "masala paste" in a grinder or blender to a smooth paste no need to add water while grinding keep aside. 2. Heat oil or gheeadd ½ tsp cumin seeds sauté the cumin till they splutter. 3. Then add the ground masala paste stir take care while sautéing as the paste splutters if there is too much spluttering, then cover partly with a lid till the spluttering stops. 4. Sauté for 10-12 minutes or more on a low to medium flame till the oil separates from the paste. 5. Add all the dry spice powders - turmeric powder, red chili powder, garam masala powder stir well. 6. If adding cream or malai, you can add now stir and sauté for a minute. 7. Then add the peas or matar stir again. 8. Add water and season with salt. 9. Cover the cooker tightly and pressure cook till the matar/peas are cooked. (Check notes below on how to cook in a pan.) 10. When the pressure drops on its own, open the lid of the pressure cooker. 11. If the curry appears thin, neither then simmer till it reaches the desired consistency the consistency is medium and neither thick nor thin. 12. If the gravy appears thick, then add some water and simmer. 13. Add the paneer cubes simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked for a slight sweet taste, you can also add sugar just before you add the paneer cubes. 14. Don't overcook as the paneer becomes dense and hard then. 15. Garnishmatarpaneer with coriander leaves. 16. Servematarpaneer with rotis, parathas, naan or rice. NOTES 1. If making matar paneer recipe in a pan, then first fry the cumin seeds in a pan. Then add the masala paste and saute till oil releases from the sides. Add the dry spice powders and stir. Add the matar/peas, salt and about 1.5 to 2 cups water. Close the pan and cook the peas till they become soft. If the curry dries up whilst cooking, add more water. 2. If the tomatoes are sour, then sweeten the gravy by adding some sugar. Nutrition Facts about matar paneer:- Servings per Recipe: 6 Serving Size: 1 serving Amount per Serving Nutrient Value: Carbohydrate - 11.3 g Protein - 10.7 g Iron - 4.9 %
Mushroom on Toast Baked bread toasts topped with cheesy mushroom mixture. Preparation Time: 16-20 minutes <strong>Cook</strong>ing time: 16-20 minutes Servings: 4 Main Ingredients: Bread loaf 1 Fresh button mushrooms 8 Onion 1/2 medium Olive oil 1 tablespoon Garlic 2 cloves Salt to taste Cream 1 tablespoon Processed cheese grated2 tablespoons Method: Step 1 Preheat oven to 180°C Chop onion finely. Slice button mushrooms. Heat olive oil in a non-stick pan, add onion and mushrooms and sauté. Crush garlic cloves and add. Add salt and cook till dry and lightly browned. Transfer mushrooms into a bowl and let them cool. Slice bread thinly and toast in the preheated oven till crisp. Remove from oven and arrange on a baking tray. Step 2 Add cream and cheese to mushrooms and mix well. Spread this mixture over the toasts generously. Place tray in preheated oven and bake till cheese melts. Serve hot. Categories Main Dish Nutrient Value: Carbohydrate - 11.3 g Protein - 10.7 g Iron - 4.9 %
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