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Monday, February 3, 2014

Dahi Mattar Paneer (cottage chesse n green peas in yoghurt gravy)

    Today, I'll share a very delectable Panner recipe I recently tried with you all. I found this on Tarla Dalal's site..what an unique recipe, very less spices but tastes just great. With due respect to her creative recipes, I mostly followed her recipe, added a small tomato and green chilli to satisfy my taste bud and superb result. Original recipe is Here.

    Dahi Panner, where dahi is yoghurt/curd, and in here panner or cottage cheese chunks are cooked in a gravy made with lots of youghurt/curd and assorted spices, makes it truly irresistible with hot phulkas for a comfort food.

You Need :
Panner/cottage cheese : 250 gms., cut into cubes
Green peas : 1/2 cup
Onions : 2, medium, sliced
Green chilli : 2, chopped
Tomato : 1, small, chopped
Curd/dahi/yoghurt : 3/4 cup
Flour : 1 tsp.
Sugar : 1 tblsp.
Black salt/kala namak : 1/2 tsp.
Salt to taste
Panch phoron : 2 tsp. (mix fennel seed, fenugreek seed, onion seed, mustard seed & cumin seed in equal quantity)
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp.(as per taste)
Oil : 2 tblsp.
Fresh coriander leaves : 1/2 cup, chopped

How To :
  • Heat oil in a pan, fry the panner pieces till light brown fro both sides. Set aside.
  • In the same pan, add panch phoron/ five seed mixture, wait till they start to crackle and a nce aroma comes out from the seeds, then add sliced onion and green chillies. Saute till they turn translucent. Then add tomato and saute tomatoes get mixed with onions. 
  • Add turmeric, chilli powder and black salt and saute for 2 minutes. Whisk together curd and flour and add in the pan, lower the flame, so curd doesn't curdle. Mix well with spices, add sugar and salt.
  • Add panner pieces, green peas and 1/2 cup warm water. Cook covered till thick gravy forms and add chopped coriander leaves and cook for another 2-3 minutes.
  • Remove from heat and serve hot with phulkas or rice.
Try this for a soul satisfying comfort food..............................

Monday, February 03, 2014 / by / 3 Comments


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