In North India cottage cheese is a favorite. It is healthy and high in protein. It is to vegetarians what chicken is to non-vegetarians. This is my son’s favorite and I can prepare it in many different ways. Some of these recipes are already on this blog and others will be soon.
You can buy cottage cheese from the market and for those who wish to make it at home.
This is a delicious recipe that can be embellished by the addition of red and yellow bell peppers, 100 grams in total, for more colour and flavour. The bell peppers can be zapped in the microwave for 3 mins and then added to the masala along with paneer and peas. The amount of chilly can also be adjusted as per your taste.
- cottage cheese / paneer - 350 grams
- peas - 100 grams
- onions - 150 grams or 3 small
- green chillies - 2 no. or as per your taste
- ginger garlic paste - 2 teaspoon
- tomato - 75 grams or 1 medium
- tomato puree - 2 tablespoon
- tomato ketchup - 1 tablespoon
- dry fenugreek leaves (kasuri Methi) - 2 tablespoon
- Dry Spices:
- turmeric powder - 1/4 teaspoon
- coriander powder - 2 teaspoon
- chat masala - 1 teaspoon
- red chilly powder - 1 teaspoon
- garam masala - 1/2 teaspoon
- salt - 1.5 teaspoon, or as per your taste
- For Tempering:
- oil - 2 tablespoon
- cumin seeds - 1/2 teaspoon
- fenugreek seeds - 1/4 teaspoon
- For Garnishing:
- Coriander leaves - 1/4 cup, finely chopped
Wash dry fenugreek leaves and coriander in water to ensure they are clean and the water runs clear. Rinse and chop finely.
Boil peas till tender.
Mash the paneer.
Heat oil in a pan. Add cumin and fenugreek seeds and let them crackle. Then add chopped onions and cook till they begin to turn golden on medium high heat, stir frequently.
Add ginger and garlic paste and cook on a low flame for 2 mins, stir often. To this add chopped tomato, cover and cook for 5 mins., stir a few times. Now add the tomato puree.
Mix all the dry spices in ¼ cup water and add to the above. Cover and cook on a medium flame till the oil separates and can be seen on the side of the pan. This can take 5 to 10 mins. If you feel the masala is too dry and is getting burnt, add a few teaspoons of water. Stir often while the masala gets cooked.
Add the mashed paneer, boiled peas and tomato ketchup to the cooked masala. Cover and cook for another 10 mins on low flame.
Taste for the seasoning and adjust if needed. Garnish with finely chopped coriander leaves and serve with hot chapatti or parantha.
Instead of tomatoes the puree can be used. Take about 4 tablespoons of tomato puree if not adding tomatoes.