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

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, palak matar paneer (cottage cheese & peas in spinach gravy)- green vegetable curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have palak matar paneer (cottage cheese & peas in spinach gravy)- green vegetable curry using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Palak Matar Paneer (Cottage Cheese & Peas in Spinach Gravy)- Green Vegetable Curry:

1. Prepare 200 gms Cubed Fresh Paneer
2. Take 2 bunches Spinach
3. Take 3/4 cup Fresh Peas
4. Take 1 Finely chopped onion
5. Prepare 2 Finely chopped tomato
6. Get 2 tbsp Finely chopped garlic
7. Get 1 inch Finely chopped ginger
8. Prepare 1 Finely chopped green chilli
9. Make ready 3 tbsp Maize flour
10. Prepare 2 tbsp Oil
11. Make ready 1 tbsp Ghee
12. Prepare 1 tsp Cumin
13. Make ready 1/2 tsp Red chilli powder
14. Get 1 tsp Coriander powder
15. Take Juice of half lemon
16. Take 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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