PANNER MATTAR

Ingredients:

1 block of paneer, cut into cubes and deep fried1 cup of frozen thawed green peas or 1 cup of de-hydratedgreen peas, soaked in water overnight and then boiled

1 small onion chopped finely

2 tsp ginger-garlic paste

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp dhania (coriander)powder

1/2 tsp cumin powder

1 cinammon stick

1-2 cloves

1 cardammom

1 tablespoon cashewnuts, powdered

2 tomatoes, pureed

1/2 tablespoon whipped cream or malai

2 tsp finely chopped coriander leaves

1 tablespoon ghee

Salt to taste

Method:

Heat the ghee and add the cinammon, cardamom and cloves.

After 10-20 secs, add the onions and ginger/garlic paste.When the onions turn light brown, add all the powderedspices and cashewnut powder.Fry for about 1/2 a minute.

Add the tomato puree and salt to taste.Fry on high heat till the mixture thickens.

Now add the peas and enough water and bring to a boil.

Add the malai and paneer cubes.Mix well.

Stir in the chopped coriander leaves.

methi matar paratha

Ingrediants:

1 cup Matar(fresh green peas)
1 cup Methi leaves washed and chopped finely
1tsp Ginger garlic paste
3 to 4 Green chillies
3 tbsp Oil
2 cups Wheat flour
Salt to taste

Making dough:

First in a bowl mix wheat flour and salt mix with water and knead. The dough shouldn't be sticky nor it should be dry. Then coat it with oil. Cover and keep aside

Making mixture:

Boil matar a little not till it mashes too much but coarsely mashed.
In a bowl add the coarsely mashed matar, chopped methi, ginger garlic paste chopped chillies salt and oil. Mix it well with your hands. Make small lemon size balls and keep aside.

Making Parathas:
Take the dough and spread it, make a cup shape folding the four side corners.Now place the ball stuffing in it and cover the chapati by folding on all sides.Now press the chapati and transfer it on to tava on medium heat. let it fry on both sides apply butter, oil or ghee on both sides. Serve hot with curd or chutney as per your wish.