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A craving for something #spicy can be the perfect driver for invention! This recipe was invented with the common spices available at hand. However, the intention was to combine them and the other ingredients to create a special flavourful dish that is really simple to cook.
Give it a try and let me know how it turned out. It has become popular with those that have.
PANEER MATAR MAKAI Serves 4
Ingredients
Paneer/Cottage
Cheese – 200g (cut into small cubes)
Maida/Refined
flour – 2 tblsp
Shelled Peas –
½ cup (boiled)
Sweet Corn
Kernels – ½ cup
Green
Chillies – optional
Tomato paste –
of 3 medium tomatoes
Vegetable oil
– 2 tblsp + for deep frying
Spice
Mix:
Ginger garlic
paste – 1 tsp
Haldi/Turmeric
pdr – ¾ tsp
Kashmiri/Red
Chilli pdr – ½ tsp
Coriander pdr
– 1½ tsp
Cummin pdr – ½
tsp
Chaat Masala –
1 tsp
Garam Masala
pdr – ½ tsp
Sugar – ½ tsp
Salt – to taste
Water – 1 cup
Method
- Toss the #paneer cubes in the flour to coat them well. Deep fry in hot oil till golden brown, drain on absorbent tissue and keep aside.
- In a large bowl, add the tomato paste followed by the spice mix. Using a spoon or whisk combine all the ingredients till thoroughly mixed.
- Heat 2 tblsp of oil in a pan. Add in the tomato and spice mix paste.
- Reduce the heat and cook the paste for 2 mins stirring constantly till it is well done and oil starts to separate from the masala paste. Add ¼ cup of water to the pan and mix it in. At this point you may add in some chopped green chillies or whole chillies as per your taste and cook for a few minutes.
- Add the corn and peas and cook for a further 3 mins.
- Now, add the paneer cubes to the gravy and mix well to coat them with the gravy. Pour in ½ cup of water (you may add more water for a thinner gravy) and cook for another 2 mins.
- If you have added whole green chillies, remove them.
- Turn off the heat and pour the Paneer Matar Makai into the serving bowl. Garnish with chopped #coriander and ginger juliennes.
- Serve hot with any bread or rice.
© Rinki’s Kitchen 2017
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