Matar Paneer Aluwale

There is nothing like catering to a hungry stomach. So when I got a message from T saying "I'm very hungry" I sprung into action and made him a meal he would love. This is my own recipe and it isnt exactly rocket science but was very yummy!

What you need to make Matar Paneer Aluwale

• Paneer (Cottage Cheese) - 50 gms
• Alu (Potato) - 2 small
• Matar (Peas) - 50 gms
• Onions - 2 small
• Tomatoes - 2 small
• Coriander - 5-6 strands
• Jeera (Cumin seeds) - 2 tsp
• Mustard - 2 tsp
• Ginger - 1 inch piece
• Garlic - 5 - 6 pods
• Red Chillies / Green Chillies - 3 big
• Turmeric - 1/4 tsp
• Oil - 2 tsp

Preparation for making Matar Paneer Aluwale

• Cut all the onions and potatoes into small pieces.
• Cut the paneer into cubes (I like smaller pieces because they absorb the taste of the gravy faster).
• Puree the tomatoes.
• Chop the coriander into very small confetti.
• Cook the potatoes in boiling water with a little salt added to it.
• Cook the peas in boiling water with a little salt added to it.
• Grate the ginger. Mash the garlic pods and make a paste out of these two.

Method to make Matar Paneer Aluwale

• Heat a heavy bottomed vessel and add the oil to it.
• Add mustard and cumin seeds to the heated oil.
• When the mustard starts to splutter add the red chillies to it and also the turmeric.
• Add the onions to this and allow it to cook till it becomes soft.
• Now add the ginger garlic paste and so also the tomato puree. Mix well.
• When it comes to a boil, add the cooked potatoes and peas to it.
• Mix well.
• Now add the paneer to this whole mixture.
• The key to making a dish with paneer is to really allow it to blend with the gravy so its important to keep it cooking for sometime. Ofcourse simmer the flame and allow the whole mixture to cook together.
• Garnish with coriander and serve hot.

My fundas

• Eat hot with chapati like we did and you will appreciate it a lot.

I havent mastered the art of making round chapatis as you can see :)