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Friday, 21 November 2014

Indian Recipes Aloo Matar

Indian Recipes Aloo Matar biography

Source(google.com.pk)

matar paneer goes well with parathas, naan and even steamed rice. at home i usually make parathas or rotis to go with matar paneer. a side veg or a raita also goes well with the combination of matar paneer and parathas. in the pic are parathas and mix veg salad with nuts served with the matar paneer. vegan can substitute tofu with paneer and still enjoy the deliciousness.

lets start step by step matar paneer recipe:

1. take ingredients for making the masala paste in a wet grinder – chopped onions, tomatoes, ginger, garlic, green chilies, chopped cashews, coriander leaves, black pepper, cinnamon, coriander seeds & cloves

masala paste for matar paneer recipe

2. grind all the ingredients to a smooth paste. no need to add water while grinding. there should be no small bits and pieces of cashews in the paste. keep the ground paste aside.

matar paneer masala paste

3. heat oil or ghee. add ½ tsp cumin seeds.

saute cumin to make matar paneer recipe

4. add the ground masala paste. stir. take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.

add matar paneer masala paste

5. saute for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

fry matar paneer masala paste

6. add all the dry spice powders – turmeric powder, red chili powder and garam masala powder. stir.

add spices to mutter paneer masala

7. add the rinsed peas or matar.

add matar or peas

8. stir well.

cook matar or mutter or peas

9. then add water and salt. stir again.

making matar paneer recipe

10. pressure cook till the matar/peas are cooked. (check notes in recipe section on how to cook in a pan.)

making matar paneer recipe

11. when the pressure drops on its own, open the lid of the pressure cooker. if the curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin. if the gravy appears thick, then add some water and simmer. for a slight sweet taste, you can also add up to ½ tsp of sugar. add the paneer cubes. simmer on a low flame for 1 to 2 minutes or till the paneer cubes are cooked. avoid over cooking as then the paneer would become dense and rubbery.1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.

Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.

Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.

Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.

Roll out all of the tikkis.

Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.

Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.

Serve hot with mint or coriander chutney and tamarind chutney.

Manjula Jain was born in North India into a vegetarian family. Her mother was an excellent cook who paid attention to every detail. One of the most important details for her was cooking with fresh ingredients. As a child and young adult, she helped her mother in the kitchen. Manjula learned to cook with just a few spices and herbs in order not to compromise the taste of the vegetables, grains and lentils.

After Manjula Jain got married and moved to the United States from India in the late 1960s, her family remained vegetarian because of their adherence to the Jain religion. One of the main principles of the Jain religion is the belief in non-violence to all living beings and the belief to “live and let live”. Manjula Jain is passionate about this way of life today.

Manjula is here to teach you simple and practical recipes that carry out the authenticity of Indian vegetarian cooking.

For new cooks and cooks new to Indian vegetarian cooking, the combination of video tutorials and written recipes will make it easier for you to understand the fundamentals in cooking Indian dishes. And even experienced chefs will pick up new techniques that will make cooking easier and more flavorful. Indian cooking is not complicated and I will show you creative variations that you can experiment with. Half the fun of cooking is experimenting, so give it a try and make these vegetarian dishes uniquely your own!