When my lovely godchild asked me what I’d like from Goa on her most recent trip, I asked her if she could bring me back some of those gorgeous bowls that I’ve been on the hunt for. They are made of stainless steel on the inside and copper on the outside. They make such a beautiful presentation at the dinner table. I wanted to use them the way they would be used in India, so naturally it called for an Indian themed meal. We love all types of cuisines, but are partial to Indian meals. Indian meals take a lot of prep work, so needless to say I only cook it about once a week. Also, as a pretty seasoned cook and now blogger, I’ll have to say there are no limits to what I try and explore with, provided I do the photo shoot first :)Here’s my Indian themed meal featuring my copper bowls.
Paneer is an Indian cheese popular in the Indian subcontinent and is used in many dishes. Matar when translated are peas. The paneer and peas are simmered in a spicy onion and tomato gravy. So let’s get right to the recipe shall we?
- 1 cup green peas boiled
- 7 oz paneer cut into cubes
For the paste
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 medium onion roughly chopped
- 1/2 inch ginger chopped
- 2 cloves garlic chopped
- 2 small green chilies chopped
- 2 small tomatoes roughly chopped
- 4 whole soaked cashews
For the gravy
- 1 tablespoon oil
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- salt to taste
- 1 cup water
- 1 tablespoon cilantro leaves chopped
Method (for the paste)
- Heat the 2 teaspoons of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Saute ginger, garlic and green chilli for a minute.
- Add onion and sprinkle some salt. Cook till the onion becomes soft and translucent.
- Mix in tomatoes. Cook till they become soft. Let it cool a bit.
- Once cooled, grind into a fine paste with soaked cashews .
- Meanwhile microwave the peas, keep it aside.
Making matar paneer recipe
- Heat remaining 1 tablespoon of oil in the same pan. Once hot add prepared paste and saute. Cool till all the moisture evaporates.
- Cook till it starts to leave the sides of the pan.
- Add turmeric powder, coriander powder, red chili powder and garam masala. Mix well and saute for a minute.
- Add a cup of water according to your gravy consistency.
- Stir and let it come to a boil, then simmer for 2-3 minutes.
- Add boiled peas and cubed paneer. Mix well and simmer for for 3-4 minutes.
- Sprinkle chopped coriander to garnish.
Served with basmati cumin rice, and chickpea curry