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Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry
Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry

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We hope you got benefit from reading it, now let’s go back to palak matar paneer (cottage cheese & peas in spinach gravy)- green vegetable curry recipe. To cook palak matar paneer (cottage cheese & peas in spinach gravy)- green vegetable curry you only need 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:
  1. Get 200 gms Cubed Fresh Paneer
  2. Use 2 bunches Spinach
  3. You need 3/4 cup Fresh Peas
  4. Get 1 Finely chopped onion
  5. Use 2 Finely chopped tomato
  6. Use 2 tbsp Finely chopped garlic
  7. Take 1 inch Finely chopped ginger
  8. Get 1 Finely chopped green chilli
  9. You need 3 tbsp Maize flour
  10. You need 2 tbsp Oil
  11. Use 1 tbsp Ghee
  12. You need 1 tsp Cumin
  13. Prepare 1/2 tsp Red chilli powder
  14. Use 1 tsp Coriander powder
  15. Use Juice of half lemon
  16. Prepare to taste Salt
Instructions to make Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:
  1. Boil peas with 1 cup of water on medium-high flame for 5 minutes. Then drain and keep them aside. - Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green colour. Squeeze out excess water and grind it into a smooth puree. - Now heat 1/2 tbsp of ghee in a nonstick pan and lightly fry the paneer pieces till they turn sightly golden. Transfer them to a plate.
  2. Now in the same pan add 1/2 tbsp of ghee and add boiled peas and saute them for 2-3 minutes on low flame. Transfer them to a plate. - Heat oil in the same pan on low flame and add cumin. Allow it to crackle. - Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame.
  3. Add coriander powder, red chilli powder with tomato puree and cook until masala leaves oil. - At this stage add maize flour and stir constantly to roast. - Now add puree spinach, saute paneer, peas, lemon juice and salt into the cooked masala. Mix well.
  4. Now add 1 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes. - Switch off the flame and add ghee. Stir it once. - Serve hot with paratha or chapati.

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