paneer Side Dish

Matar Paneer

Matar Paneer

Paneer dishes are always favorite at home. So when I decided to make something special this time decided to try my hands on matar paneer. It turned out delicious and with paneer and matar it is nutritious too. Here is how I prepared it.

Ingredients required:

  1. Onion -1
  2. Tomato – 3
  3. Ginger – small piece
  4. Garlic – 8-10 cloves
  5. Green chilli – 2
  6. Coriander leaves
  7. Fresh green peas – half cup
  8. Paneer cubes – 1 cup
  9. Milk – half cup
  10. MTR matar paneer powder
  11. Oil – 4tsp

Method of preparation:

  • First cut the onion, green chilli, ginger, garlic and coriander leaves as shown in the pic.
  • Puree the tomatoes
  • Take a kadai, add oil. Once it is hot add ginger, garlic, green chilli. You can use ginger garlic paste as well.
  • Once they are fried well, add the onion.
  • Once onion turns golden brown, add the tomato puree, little water from cleaning the mixie.
  • Mix well, bring it to boil. Then simmer the gas and cook for about 5min till it thickens.
  • Then add the salt, matar paneer masala, milk and mix very well.
  • Again cover and cook for 2-3min on medium flame till flavors are combined.
  • Now add fresh green peas, paneer cubes and mix.
  • Cook for another 2min and finally add coriander leaves.
Breakfast drycurry healthybreakfast paneer Side Dish

Paneer Burji using Homemade Paneer

In last couple of weeks there were 2 instances where milk got spoilt. In the first case I made butter milk out of it. But then next week again when milk was spoilt, I had a good stock of buttermilk since we were sick n did not consume buttermilk regularly! There was about half ltr of milk and looking at the work I had, decided to throw it with heavy heart. But did not do it immediately.

After sometime when I returned to kitchen got this idea of preparing paneer from this milk. I went through couple of blogs, which spoke about making paneer from scratch. Since I was already halfway through the process and the milk was warm, took a thin cloth and strained the milk. Discarded all the water. Poured some cold water on it to remove any traces of milk that might have remained. Tied it and hung/rested for about 2hr for any water to come out. After that when I opened the knot n transfered to a bowl n refrigerared for a day. I was still in doubt about using this. Next day I could see crumbled texture and was very happy. Decided to use it in paneer burji the following morning n results were very satisfying.

Hone made Paneer

Finally I am happy for not wasting food and making best use of it n discovering something new(only to myself). If you want to know how I made burji here is the recipe.

Ingredients required:

  1. Onion – 1
  2. Tomato- 1
  3. Capsicum- 1
  4. Coriander leaves – few
  5. Green chilly- 2
  6. Oil – 3tsp
  7. Cumin- 1/4tsp
  8. Chilly powder- 1tsp
  9. Salt to taste
  10. Garam masala- 1tsp
  11. Turmeric powder- 1/2tsp
Paneer Burji

Method of preparation-

  • Firstly chop onion, tomato, capsicum into small pieces. I have taken all of them big sized ones. If you want you can use more or less
  • Also chop green chilly n coriander leaves into tiny pieces
  • Take a pan, add oil, jeera. Once spluttered add onion and fry till golden brown.
  • Next add tomatoes n continue to fry. Once tomatoes turn mushy add salt, garam masala n chilly powder, turmeric powder.
  • Fry for few min. Then add capsicum, cover n cook for 5min.
  • Once done add crumbled paneer and coriander leaves. Cook for 2min.
  • Serve with roti, dosa or rice.
Paneer burji served with chapati