Methi Potato Fry

Methi Potato Fry

INGREDIENTS

Potato -5 large washed,peeled cut lengthwise
Green Chille-2 slit
Red Chillie-2 
Curry leaf
Methi Leaf -Dried 2 heaped tablespoons
Garlic pods-4 crushed
Salt to taste
Chille Powder-1 tsp
Turmeric Powder-1/4 tsp


FOR TEMPERING

Oil
Mustard seeds-1/4 tsp
Split Urid dhall 1 tbs
Channa dhall-1/4 tsp
Fennel seeds-pinch 

Instructions

Prep work

• Wash,Peel and cut Potatoes lengthwise.

Bring a pot of water to boil add some salt ,when water comes to a rolling boil add the potatoes let it simmer in the water,cook the potatoes for 5 minutes.Drain into a colander and set it aside.

In a non stick frying pan add some oil about a couple of table spoons when hot add the mustard seeds wait for it to sputter,then add the urid and channa dhall's followed by curry leaf,chillies,fennel seeds and crushed garlic saute on medium flame.

Now add the almost cooked potatoes,mix to combine,toss the red chille powder and turmeric powder saute for 10 minutes.Check for salt.Finally stir in the dried methi leaves.Saute for another minute or two. 

Very tasty dry potato fry is ready to be eaten with some hot rice and sambar or served as aside dish for hot phulka's!

Recipe Courtesy

A very dear Friend :)

Tofu and Green Bean Stir Fry

Tofu and Green Bean Stir Fry

Ingredients

Organic Firm Tofu 12oz(340 gms)
String beans  1lb
Cumin seeds few
Grated ginger 1/2 "
Sliced garlic pods 4
Onions 2 sliced
Tomatoes 2 diced
Cumin powder1/2 tsp
Chili Powder1 tsp
Turmeric 1/4 tsp
Salt to taste
 Cilantro leaves for garnish
Oil to fry

In a non stick pan add 3tbs oil fry the ginger and garlic to it add the cumin seeds fry for a few seconds add the sliced firm tofu .Slow roast the tofu till golden brown on both sides,add salt to taste and sprinkle some cumin powder ,keep it aside.
In the same oil add the sliced onions,sauté till transparent add the chili powder,cumin powder and turmeric powder  ,add the tomatoes sauté,now add the chopped bite size green bean,salt to taste.
Cover the pan, cook for 5 minutes till green bean is cooked I like to leave mine crunchy now add the sautéed firm tofu stir it one last time cook for a couple more minutes finally garnish with Cilantro leaves.

Hurried Spicy Potatoes

Hurried Spicy Potatoes

Spicy fried Potatoes for an quick afternoon meal

Ingredients

Potatoes-4
Onions 2 medium chopped
Tomatoes-1 diced
Curry leaves
Garlic cloves-4 crushed
Oil to fry
Fennel seeds-1/4 tsp
Mustard seeds few

Spice Powders

Turmeric powder pinch
Chili Powder-11/2 tsp (according to you taste)
Salt to taste

Directions

Boil potatoes with the skin on cool remove the skin and dice it
In a non stick pan add about 2 tbs oil add mustard ,fennel seeds wait for it to sputter,gently add the onions fry it till it gets golden brown.
Now add the crushed garlic,curry leaves,spice powders,tomatoes fry for a minute, then tip the boiled potatoes into the spice turn the heat and shake the potatoes around so the spice gets coated and roast it for 5 minutes till  a light brown coat covers each piece.

Voila a quick spicy recipe for an weekend meal with some Sambar and White Rice!!

Birinji Rice or Buttered Rice Pilaf

Birinji Rice or Buttered Rice Pilaf

Ingredients


5 Cups Basmati Rice
71/2 cups of water (coconut milk/ water)
2 Medium Red Onions Sliced
3 Tbs Ginger and Garlic paste
6 Green Chilies (optional)
1 Tomato Diced
Handful Mint leaves chopped
1 Bunch Cilantro Leaves chopped

Oil to fry
Salt to taste

Whole Garam Masala

2 Cinnamon Sticks,2 cloves
2 Cardamom,1 star Anise,2 bay leaves kalpasi few 

1/2 stick Butter or 2 -3 tsp Ghee
1/4 cup thick Coconut Milk
Juice of 1 lime
1 Tsp Rose water

Kesari Color mixed with a few teaspoons of water (optional)

Method
Wash the rice and soak for 30 minutes,drain, keep it aside.

Take a pressure cooker pour about 1 small ladle of oil add the whole garam masala wait for it to sputter then add your sliced onions.

Fry the onions till they brown now add the green chili,ginger and garlic paste and fry till the oil separates you can add a few teaspoons of water to cook the ginger and garlic paste.

Now add the tomatoes, followed by the chopped leaves,coconut milk,rosewater and juice of 1 lime and the measured water,add salt wait for the liquid to come to a boil now add the rice.

Check for Salt

Cover the pressure pan or cooker wait for the stream to escape, simmer the pan for exactly 7 minutes.

Cook on low flame,turn off the stove wait for 10 minutes to open.Finally drizzle some kesari food coloring this is totally optional.

Add the melted ghee.

Quick and easy birinji rice is ready to be served along with any curry of your choice!  

Cluster Beans and Potato fry

Cluster beans and potato fry

Cluster beans is also know as Kotha avarangai in tamil and Gauvar in Hindi.

Ingredients

Cluster beans-2 cups chopped
Potatoes -2 cubed

Onions-1 minced
Mustard seeds few
Cumin seeds few
Curry leaves
Green Chili- 2
Garlic cloves-4
Tomatoes- 1 large diced

Chili powder-1 tsp
Coriander powder-1 tsp
Cumin powder- 1/2 tsp
Salt to taste
Coconut Oil to saute
Shredded fresh coconut-1/4 cup (optional)


Method

In a frying pan add 2 tsp coconut oil add mustard seeds wait for it to sputter then add the cumin seeds and minced onions fry till translucent.Now add the sliced garlic cloves and the masala powders add some water and fry till the raw smell goes add the diced tomatoes,curry leaves and the chopped beans and potato add a cup of water and cook it till the beans are tender not soft.Finally add a couple pinches of garam masala powder and stir in the shredded coconut.Serve with chappatis  or with some rice.This bean is full of fiber and has a lot of nutrients in it.Enjoy!!

Vegetable Kurma

Vegetable kurma

Ingredients

(Vegetables)

Carrots- 4 cut 
Peas -1/2 cup
Beans- 1cup cut into 1/2 " (or use frozen green beans )
Potato- 3 -4 diced
Turnips- 1 diced optional 

Cauliflower florets 1 cup 

Cinnamon stick-1
Cardamon -1
Cloves-2
Star anise-1

Onions 1 Chopped
Ginger 2" Minced
Garlic cloves-6 Minced or (ground ginger and garlic paste 2 tbs)
Chili-2 slit
Curry leaves few sprigs
Fennel powder- 2 tsp
Turmeric powder- 1/2 tsp
Coriander powder-1 tbs
Pepper powder-1/2 tsp
Juice of 1 Lime
Cilantro leaves-1/2 bunch
Oil
Salt to taste

To Grind

Poppy Seed -1 tsp
Shredded Coconut-1/2 cup
Almonds- 5
Green Chili- 4 (optional )

Adding 1/2 can coconut milk in the end  will give more gravy and make the curry look creamy.


Method

• Chop the vegetable,grind the coconut and other ingredients into a paste.

In a 4 quart pan add some oil add the whole spices wait for it to sputter then add the chopped onions,Green chili, minced ginger and garlic and curry leaves.Fry for a few minutes .

Add the masala powders and 1/4 cup water fry till the raw smell from the masala's disappear.

Add your cut up vegetables and 2 cups of water,salt to taste and simmer for about 10 minutes till your vegetable cook half way through, now add the ground paste and cook in low flame till u see the oil separate and the kurma thickens.

In the end add the juice of 1 lime and stir.

Turn the stove off garnish with chopped cilantro leaves.

Bok Choy and Lentils infused with Garlic

Bok Choy and lentils infused with Garlic

Ingredients

Baby Bok Choy - 5 chopped or Spinach 3 cups chopped 
Toor Dhall -1 cup (Cooked)
Onion- 1 diced 
Garlic cloves- 3 minced
Tomatoes-1diced 
Salt to taste 
Oil for seasoning or Use Ghee 
Mustard seeds
Cumin seeds
Curry leaves
Red chili- 2 -3 de-seeded
Turmeric powder- pinch
Chili powder-1/2 tsp or more 

Cumin powder -1/2 tsp 
Lemon juice 1 tsp 

• Chop the baby bok choy.
• Cook the toor dhall with enough water and turmeric powder,asafotida 
• Dice the onions,tomatoes and slice the garlic cloves. 

Method

In a frying pan add about 2-3 tsp oil,when hot add the mustard seeds followed by the cumin seeds and slices garlic cloves.Fry for a minute then add diced onions fry till they turn translucent.To this add the spice powders and red chili,curry leaves and salt to taste.Fry a minute more then add diced tomatoes and chopped bok choy or spinach  stir fry for 3-4 minutes.Then add the cooked toor dhall mix it well and check for salt let it come to a boil.Add lemon juice and turn off the heat .  

Spicy Okra Curry - " Vendakka Puli kuzhambu " - South Indian Recipe

Spicy Okra curry - South Indian Style

Ingredients

Okra- Fresh 2 lbs
Red onions -2
Green Chili-2 Slit
Garlic -8 cloves
Tomatoes- 2

Oil- 3 tbs
Mustard seeds-pinch
Fenugreek seeds or Powder-1/2 tsp
Chili powder- 2 tsp(approx)
Coriander powder- 1 tbs
Sambar Powder-2 tsp
Curry leaves -few
Cilantro Leaves- garnish
Tamarind concentrate-1/2 tsp

To Grind

Coconut (Fresh)- 2 tbs

Prep work

• Wash dry and cut okra into 1" pieces.
• Dice the onions
• Slice the garlic cloves
• Chop the tomatoes
• If your using fresh tamarind soak in 1/4 cup of hot water
• Grind the coconut into a smooth paste  

Method

In a wok or kadai add oil deep fry the okra drain on a paper towel.(optional)

OR

In a kadai add 2-3  tbs oil saute the okra till nice and brown .

Remove from oil .

In the same kadai add 1 or 2 tsp oil add mustard seeds,wait for it to sputter add fenugreek seeds wait for it to turn slightly brown then add the diced onions,green chili.
Fry the onions till they turn golden brown, add the sliced garlic cloves and curry leaves, followed by the masala powders add a little water fry till the raw smell disappears.Add the tomatoes fry for a couple of minutes.Then add 1.5 cups water bring it to boil, you will see this curried water thicken now add the fried or sauteed okra ,tamarind pulp and the coconut paste .Check for salt and spice level.Slow cook on medium flame for another 20 minutes.

.
Optional

Using Sesame seed oil makes any tamarind curry taste even better.
Adding 1/4 tsp of  fenugreek powder ,brings out the flavor.

Broccoli Porial - Indian Recipe

Broccoli Stir fry with Indian spices

Ingredients

Broccoli- 2 heads (chopped in a food processor)
Onions-1 diced
Green Chili- 1 slit
Garlic -2 cloves minced
Turmeric Powder-1 pinch
Salt to taste
Coconut oil/any oil  -2 tsp
Shredded coconut - handful
Mustard seeds- 1 pinch
Curry leaves

Method

Heat some coconut oil in a frying pan add mustard seeds wait for it to sputter and then add your diced onions and garlic fry till they turn transparent.
Add the green chili and curry leaves followed by the turmeric powder  stir for a minute.
Now add your chopped broccoli add salt cover and cook for 4- 5 minutes don't over cook them .
I like to make sure they don't lose their color so turn off the heat add some shredded coconut .Tasty broccoli porial !

It's healthy and scrumptious as well!

 

Drumstick Sambar

Drumstick Sambar

Ingredients

Toor Dhall- 2 cups
Cumin Seeds-1/2 tsp or  Cumin powder - 1/4 tsp
Fenugreek seed-1/4 tsp or less
Turmeric powder-1/4 tsp
Oil -1 tsp
Small Red Onions-8


Tomatoes-2
Garlic -5 cloves
Onions-1 sliced
Mustard seeds
Red chili-2 de seeded
Curry leaves
Salt to taste
Oil to fry

Sambar Powder- 2 tsp
Chili powder-1 tsp
Coriander powder-1 tsp

Drumstick -6 oz(Frozen)
Asafoetida- 1 pinch
Tamarind pulp-1 tbs or Tamarind paste 1/4 tsp
Cilantro leaves

Prep work

Wash and soak toor dhall  / lentil for an hour.
Cook lentil in a pressure cooker with enough water,turmeric powder,1 tsp oil and cumin seeds or cumin power,fenugreek seed and small red onions .
Peel garlic and pound using a mortar and pestle.Keep aside.
Soak frozen drumstick in a bowl of hot water for 20 minutes.
Soak Lime size tamarind in water take the pulp out -1 tbs.

Method

In a pot add 2-3 tsp oil add pinch of mustard seeds and wait to sputter, add a pinch of asafoetida powder and add the sliced onions fry till the onions turn golden brown.
Add the pounded garlic,red chili and curry leaves followed by the masala powders and drumstick .
Add water to cook the drumstick,cook till they get tender add some salt .
Add the chopped tomatoes,cooked dhall and tamarind pulp add enough water bring it to boil.
Let it simmer for another 10 minutes till the consistency is right,garnish with some fresh chopped cilantro leaves.

Carrot Kootu

Carrot with Lentils or Carrot Kootu

Ingredients

Toor Dhall -1 cup

Carrots-5
Oil
Mustard seeds
Onions-1
Curry leaf
Green Chili-2
Cumin powder-1/4 tsp
Turmeric Powder-1 pinch
Garlic-3 cloves
Cilantro leaves for garnish

Method

• Cook the Dhall or the lentils with turmeric powder,cumin and enough water.
• Chop the carrots in bite size pieces and keep it aside.
• In a wok add oil (2 tsp) when hot add mustard seeds wait for it to sputter.
• Then add the sliced onions and garlic ,green chili and curry leaf saute for a few minutes till they turn golden brown .
• Now add the carrots and salt to it stir fry for a couple minutes and add the cooked lentil or toor dhall.
• Cover with a lid cook for another 8-10 minutes till the carrots cook .
• Garnish with some Cilantro leaves.

OPTIONAL

Grated coconut can be added to the cooked carrot kootu.

Sauteed Zucchini

Sauteed Zucchini

Ingredients

Zucchini-5 nos
Onions-1
Garlic- 2 cloves 
Green Chili-2(optional)
Oil-3 tsp
Mustard seeds-1 pinch
Cumin seeds-1 pinch
Broken urid dhal- 1/4 tsp
Shredded Coconut- 2 tbs
Turmeric powder-1/4 tsp
Curry leaves
Salt

Method

• Dice the Zucchini into bite size pieces.
• Mince the onion and garlic fine.

In a frying pan add 2-3 tsp Olive oil,add the mustard seeds wait for it to sputter.
Add the cumin seeds,urid dhal,green chili,onions,curry leaves and garlic fry till they turn golden brown.
Now add the diced Zucchini,turmeric powder and salt to taste.
Cover and cook on medium flame for 6-8 minutes approx.Add the grated coconut toss and remove from flame.Delicious Zucchini saute is ready to be served as a side!
Don't over cook it,I like my Zucchini crunchy and green!
Zucchini is high in fiber and a good source of vitamin A&C! 

Vegetable Curry

Vegetable Curry

Vegetable Curry  is my all time favorite to make, it's quick and easy if i don't have all the vegetable at hand i always substitute it with frozen mixed veggies!

Ingredients

Carrots- 4
Beans - 1 lb
Potatoes- 3 cubed
Cauliflower florets - 2 handful
Turnip- 1 cubed
Green Peas -handful

Other Ingredients
Onions- 2
Tomatoes-2
Ginger and Garlic paste- 2 tbs
Green Chili- 3

Turmeric powder-1/2 tsp
Chili powder- 2 tsp
Coriander powder-2 tsp

Curry leaves- few sprigs
Cilantro leaves - 1 bunch
Salt to taste
Oil to fry

Whole Spices
Cardamom -2
Cloves -2
Cinnamon -2"
Bay leaf -2
Star anise-1

To Grind 
Fennel seed - 1/4 tsp
Shredded Coconut -3/4 cup
Cashew nut (optional)
Water

Prep  work
Grind the Fennel,Coconut and Cashews with some water into a smooth paste.
Cut all the vegetable and keep aside.
I also add coconut cream instead of grinding shredded coconut.



Method in easy steps

• Pour Oil in a wok or a pot add the whole spices wait to sputter then add the onions and fry till they are golden brown.
• Now add the ginger and garlic paste along with that you can add the green chili,curry leaf ,fry for a few minutes then add the Indian masala powders with some water. 
• Fry till u see the oil separate and the raw smell disappears now add the diced tomatoes.
• Stir in the vegetables,add 2 cups of water check for salt .
• Simmer the sauce, cover with a lid and cook for 10 minutes.
• Open the lid add the ground coconut paste and simmer for another 7 minutes garnish with some cilantro leaves .
• Final Tempering can be done using  2 tsp oil and some curry leaf!
  
  
  
  
  
  
  

Paneer and Spinach Cutlets

Paneer and Spinach Cutlets 

Ingredients

Paneer-8 oz
Spinach - 1/2 cup chopped
Potatoes -2 large

Other Ingredients 

Onions -2 medium
Garlic- 3 cloves
Ginger-1"
Mint leaves- few
Cilantro leaves -1/4 bunch
Green Chili-1 minced

Spice Powders

Garam masala- 1 tsp
Turmeric powder-1/4 tsp
Chili powder-1/2 tsp(according to spice level)
Pepper powder-1/2 tsp
Salt to taste

All purpose Flour- 3 tbs
Water

Breadcrumbs-1 cup

Oil to fry


Prep work 

• Mince the onions,garlic,ginger,green chili in a small chopper keep it aside.
• Mince the Spinach ,Mint and Cilantro leaves.
• Boil the potatoes peel,mash set aside.
• Thaw the Paneer at room temperature and mince it fine.I use a Ninja chopper to mince it
• make a smooth batter with the flour and water for dipping.
• Bowl of bread crumbs. 

Method

• In a frying pan add 3 teaspoons of oil saute the onions,ginger and garlic fry till it turns golden brown.
• Add the spice powders wait till the raw smell goes then add the paneer, the minced leaves.
• Saute for a couple of minutes,add salt to taste.
• Cool the paneer mixture at room temperature add the mashed potatoes to it mix well and check for salt.
• Make round patties dip in the flour batter,coat with breadcrumbs and shallow fry in oil.

Tips

Eggs can be used instead of flour.

To make it Gluten free use a combination of rice and corn flour to dip and fry the cutlets.    

   

Rasam Recipe - Kid friendly version

Kid friendly Rasam Recipe

Ingredients

Tomatoes-2 Pureed
Pepper corns-1/2 tbs
Cumin Seeds- 1/2 tbs
Garlic Cloves -6 Crushed(whole)
Cilantro Leaves- 1/2 bunch minced fine
Curry leaves- 1 sprig

Mustard seeds-few
Red Chili-1
Asafoetida Powder -1 pinch
Turmeric Powder-1/4 tsp
Rasam Powder-1 tsp (optional)

Lime Juice-2 tsp
Water -1.5 cups
Oil to Temper

Prep Work

• Crush the pepper,cumin and garlic using a mortar and  pestle.

• Puree the tomatoes.

Method

In a Kadai add 1 1/2 tsp oil add the mustard seeds wait for it to sputter ,add the split red chili,asafoetida powder ,wait for a few minutes then add the crushed garlic,pepper and cumin saute for a few minutes add the rasam and the turmeric powders followed by the curry leaves.Now add the pureed tomato,water and lime juice .Add the fresh minced Cilantro leaves bring to boil when it begins to froth  turn off the heat.

• Do not let the rasam boil over it loses it's aroma!
• This is kid friendly version...!
• A friend of mine crushes some whole  Coriander seeds and 1 Green Chilies(Optional) to it ,it tastes even better !
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Simple Beans Stir Fry (Porial)

Simple Beans Stir fry

Ingredients

String Beans -1 pound Chopped 

Onions-1 

Green Chili-2

Curry leaves- few sprigs

Mustard seeds-1 pinch

Urid dhall- 1/4 tsp

Cumin seeds- 1/4 tsp

Turmeric powder-1 pinch

Salt to taste

Coconut grated-1/4 cup

Coconut Oil -3 tsp

Easy Method 

In a non stick frying pan  pour 3 tsp coconut oil, add mustard seeds just after it sputters add the cumin seeds, split urid dhall, minced onions and the green chilies.Fry for a minute or more to it add turmeric powder ,chopped beans and curry leaves.Stir fry for a couple of minutes.Sprinkle some water cover the lid and cook for exactly 7-8 minutes.Remove lid add the grated coconut stir.Yummy green bean is ready to be served with some white rice and sambar.

Coconut Milk Pilaf

Ingredients

Basmati Rice- 5 microwave cups 
Onions-1 sliced

Green Chili 6 
1”Ginger minced 2 tsp 
Coconut Milk -1can approx 2 cups 
Turmeric powder-1 pinch mildly color the rice
Salt to taste
Water for the rest measurements 

Whole spice 

2 Cinnamon sticks

2 cardamom 
2 Cloves
1 Star Anise
2 Bay Leaves

Kalpasi a few 
oil1 ladle 

Method

• Soak the rice for 30 minutes drain keep aside .
• In a pan pour 2 tbs oil add the whole spices wait for it to splutter.
• Add sliced onions,wait till it gets translucent then add ginger ,turmeric powder fry till the raw smell to goes. Then add the green chili 
•  add the coconut milk diluted with some water approx 
• 8.5 cups in total.
• Wait for the liquid to come to a boil add rice and check for salt.
• Close lid and  when the steam starts to escapes lower the heat,cook for 10 minutes .
• Delicious coconut rice pilaf is ready !!Garnish with fried nuts and drizzle some ghee if required!
• (To spice it a little add some green chilies to the rice along with the onions)     

Channa Masala or Chole Masala

Ingredients

2 cans Garbanzo bean drained(channa)

2 tomatoes crushed

1 onion minced fine

1/2 " Ginger chopped fine

6 cloves Garlic minced

Spices

chaat  masala 1/2 tsp(Indian store)

1 tsp cumin powder(Indian store)

1/4 tsp garam masala powder

1/4 tsp turmeric powder 

1 tsp Chili powder

1 tsp coriander powder 

salt to taste 

 2 tsp lemon juice

oil to fry 

 Cilantro to garnish

Method

In a non stick pan pour 3 tbs oil add the chopped garlic wait till it browns a little add the onion to the garlic infused oil and wait till translucent.

Add the curry powder and the tomatoes to it fry till the raw smell disappears.

Now add the drained channa and the minced ginger to it add a little water cook for 15 minutes till the channa is cooked and soft.

To get a lot of gravy I take a ladle full of the cooked channa masala run it in the blender till smooth and add it to the simmering channa it gives a good consistency.

Drizzle the lemon juice. 

Garnish with Cilantro leaves, sometimes adding a tsp of Methi gives it a great taste.

Sauteed Yellow and Green squash

Ingredients

Yellow squash-3 diced
Green Squash -2 diced

Red Onions-1 minced fine
Green Chili-1 slit
Mustard Seeds-1 pinch
Cumin seeds-1/4 tsp
Crushed garlic-2 cloves
Turmeric powder-1 pinch
Cilantro leaves- chopped fine

Coconut oil-2 tsp
Shredded Coconut-2 tsp
Salt to taste
Method
In a frying pan add 2 teaspoons of coconut oil I like the flavor the oil brings out in the vegetable.Add a pinch of mustard seeds wait for it to sputter  then add the cumin seeds and minced onion and garlic.Fry till the onions are translucent, add the turmeric powder,green chili and the diced squash and salt cook covered for 7 minutes.Just before you remove from flame add the shredded coconut and chopped cilantro for garnish and serve as a side dish.

Mattar Paneer Butter Masala

                  Ingredients

                              Fried Paneer - 16 oz(approx 2 packets)

Peas - 1 cup Frozen

Heavy whipping Cream-1/2 cup

Butter -1/2 stick

Tomato Paste-2 tbs

Dry methi leaves- 1 tsp

 Onions- 2 Medium size chopped

Tomatoes-3 Tomatoes diced

Green Chillie-2

Ginger-1 inch

Garlic -6 cloves

Coriander leaves - 1/4 cup

Cashew nut -1/4 cup (optional)

Oil to fry 

Cumin powder-1 tsp

Garam masala -Fresh 1/2 tsp

Turmeric-1/2 tsp

1/2 tsp Chillie powder 

1/2 tsp Brown Sugar

Salt to taste

Method
Step 1
In a non stick pan  add 2 tbs Oil saute the onions,tomatoes,chillies,ginger,garlic and cashews add one after the other fry till they become mushy and the raw smell goes,add the cilantro leaves let it cool at room temperature, blend it in a mixer till smooth.

Step 2
In the same wok or pan add 1/2 stick butter add the blended mixture to it and cook on low flame, add all the powders the cumin,turmeric,garam masala,2 tbs tomato paste and the methi leaves let it slow cook for about 3-5 minutes.

Step 3
Add the peas ,brown sugar check for salt and cook for another 10 minutes till the peas have cooked now add the fried paneer to it simmer for another 3-5 minutes till u see the butter/oil separate .Now add the whipping cream ,check for spice, salt .

garnish with some whipping cream and cilantro leaves.

 Mattar Paneer is ready to eat with naan ,chappathi or rice.