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Matar Paneer Bhurji

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Paneer/cottage cheese

200 gms


100 gms

Small to medium tomatoes - finely chopped


Small to medium onion - finely chopped onions


Garlic - crushed into a paste in mortar-pestle

2 - 3

Ginger crushed into a paste in mortar-pestle

½ inch

Green chillies, slit or chopped

1 - 2

Cumin seeds/jeera

½ teaspoonful

Turmeric powder/haldi

¼ teaspoonful

Red chilli powder/lal mirch powder

½ teaspoonful

Garam masala powder

½ teaspoonful

Kasuri methi/dried fenugreek leaves

½ teaspoonful

Ginger/adrak, julienned

½ inch

Chopped coriander leaves/dhania patta

½ tablespoonful

Oil or  ghee

1½ - 2 tablespoonful


As per taste


Heat ghee in a pan; add cumin seeds and let them sizzle; add the onions; fry the onions till light golden or golden; add the ginger garlic paste and simmer till their aroma passes away; add chopped tomatoes. Simmer the tomatoes till they become mushy and you can see the fat leaving the sides. Add all the turmeric powder and red chilli powder. Stir; now add the fresh or frozen matar/peas; add 1 to 1.5 cups water; also add salt. Cover the pan with the lid and cook the matar/peas on a medium flame for 10 - 12 minutes. Frozen peas will take less time to cook as compared with fresh peas. Check in between to see if the water has dried up or not; add more water if required. Crumble the paneer/cottage cheese in the meantime. Once the matar are cooked through and the water has dried up, add the crumbled paneer. Stir for 1 - 2 minutes or till the paneer gets cooked; also add slit green chillies, kasuri methi and garam masala. Garnish with coriander leaves & ginger julienne. Serve matar paneer bhurji hot with chapatis, parathas or bread.

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