Here is how LowCal Matar Paneer /Green Peas and Cottage Cheese Curry can help you in weight loss
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Before you jump to LowCal Matar Paneer /Green Peas and Cottage Cheese Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can Also Be Beneficial For Your Health.
In this day and age of people are trying to live a healthier life and you’re going to see that the utilization of coconut oil can help you accomplish this. You are additionally going to see that there isn’t just one specific benefit that’s related to coconut oil but the benefits can be vast. Something else I would like to point out concerning the use of coconut oil is that it’s not only something that can be used internally or externally, it is something that can be used for both. If you’re wondering what some of these benefits are you need to be glad to understand that we are going to be explaining to you in this post what some of these benefits might be.
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We hope you got insight from reading it, now let’s go back to lowcal matar paneer /green peas and cottage cheese curry recipe. To make lowcal matar paneer /green peas and cottage cheese curry you only need 20 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
- Take For Matar Paneer-
- Use 200 grams Paneer
- Prepare 1/2 cup Green peas
- You need 2-3 Onions chopped
- Provide 3-4 Tomatoes chopped
- Prepare 1 Green chilli
- Provide 4-5 Cashews
- Use 2-3 Almonds
- Provide 1 teaspoon Ginger-garlic paste
- Get 1 piece Green cardamom
- Get 1/2 inch piece Cinnamon stick
- Prepare 1 Mace small
- Provide 1 teaspoon Cumin seeds
- Provide to taste Salt
- Provide 2 teaspoons Kashmiri chilli powder
- Use 1 teaspoon Garam masala powder
- Provide 1/2 teaspoon Kasuri methi / dried fenugreek leaves, crushed
- You need as required Beaten curd
- Prepare 2-3 teaspoons oil for cooking
- Get as needed Coriander leaves chopped to garnish
Instructions to make LowCal Matar Paneer /Green Peas and Cottage Cheese Curry:
- Soak almonds and cashews in warm water for 10 minutes. Drain the water and puree with chopped tomatoes.
- Fry chopped onions in 1/2 a teaspoon oil or oil free on a nonstick pan, puree by adding very little water.
- In the same pan I added a teaspoon of oil and sauted the whole spices. Add green peas and saute until soft, cover and cook if required.
- Add onion puree and saute on high flame until they leave out oil. Keep stirring constantly.
- Add tomato puree and saute, on high flame. After 2 minutes add the spices and salt.
- Continue cooking until it leaves out the oil. Add tablespoons of water if the gravy sticks to the bottom.
- Lower the flame and add beaten curd. Curd should not be sour. Keep stirring until one boil.
- Check for seasonings and also add crushed kasuri methi. I felt that I need more salt and garam masala so I added some more accordingly.
- Add cubed paneer and 1/4 cup water. Cover with lid and let it cook for 2-4 minutes. Switch off flame. Leave for 3-5 minutes.
- Serve with kulcha, parathas or jeera rice. They are also good for school lunch boxes.
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