Mattar gosht is one of the famous dishes of Pakistani Home Cooking, do try this and make your meal nutritious by consuming the protein of meat and vitamins of peas ……
- 1 kg meat (mutton, curry meat)
- 1 kg fresh green peas
- 2 onions large
- 2 large/ 4 small tomatoes
- 4 green chillies
- 1 cardamom big
- A piece of cinnamon
- 2 cloves
- 4 peppercorns
- 1 tbspn ginger garlic paste
- 1 tspn Ayesha’s Kitchen Special Garam Masala
- ½ cup oil
- ½ tspn turmeric
- Some salt
- ½ tspn red chilli powder
- Water as needed
- 2 tbspns coriander (fresh)
-In a pressure cooker, combine meat, 2 cups of water, ginger garlic paste, onion, whole garam masala and green chillies and pressure cook it for 4 whistles. If not using pressure cooker, combine the same ingredients in a non-stick pan and add 4 cups of water and cook covered until the meat is tender.
-When the meat is tender, wait for the water to get dry.
-Add oil and stir fry the meat and add tomatoes and other spices. Mix well until the tomatoes tend to lose their stiffness.
-Now add peas and 2 cups of water and let it cook on low heat for about 15 minutes or until the peas are tender and cooked. Add more water if you want shorba.
-Now add coriander and serve hot with home-made chapattis.
Matar Paneer is housewife’s style of romance with green peas…. Try this creamy tomato sauce based curry dish and enjoy the real taste of this vegetarian Indian delight…
- 500 gms of diced paneer
- 2 cups boiled green peas
- 2 medium onions chopped
- 2 medium sized tomatoes chopped
- ½ tspn turmeric powder
- 1 tspn chilli powder
- ½ tspn cumin powder
- ½ tspn coriander powder
- 1 tspn ginger and garlic paste
- 4 – 5 pcs of raw cashew nuts
- ¼ cup olive oil
- 1 tbspn butter
- Some water
- ½ cup cream
- Some salt
- Some green chillies chopped
- Some fresh coriander leaves
- ½ tspn cumin seeds
- A pinch of fenugreek leaves
- 2 cloves
- 2 cardamom
- 1 pc of cinnamon stick
- 1 small bay leaf
-Fry onions and cashew nuts for 2 minutes and add a bit of salt along with ginger garlic paste.
-When onion leaves the raw flavor, add turmeric and tomatoes. Cook the mixture on low heat.
-Put this in blender and blend. Add a bit of water if needed and blend this mixture into fine paste.
-Heat some oil in the vessel and add cardamom, bay leaf, cinnamon and cloves. Fry for 30 seconds and add the blended paste in it. After simmering for about 2 minutes on medium heat add peas and let the sauce simmer again for 2 minutes. Not add all the other spices and mix well.
-After 2 minutes add cheese and cumin seeds and garnish with green chillies and coriander leaves.
-Serve hot with nan bread or chapattis and enjoy.
Tasty Mattar paneer is ready to serve.
-Add 4 – 5 pcs of cashew nuts, no more no less otherwise your sauce will not come out to the rite consistency.
This will serve 4 persons easily.