- 1 lb shelled Matar (green peas) 1/2 lb Paneer 2 medium onions (chopped) 6 cloves garlic (crushed)
- 1 tbsp grated ginger 2 green chilies (chopped)
- 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1 cup curd / plain yogurt 1 tsp turmeric powder
- 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup vegetable oil
To Garnish : Garam masala powder Chopped coriander leaves
To make Paneer
- 1 litre Milk 1 1/2 tsp vinegar or 1/2tsp lemon juice
- Boil the milk in a pan.
- When it is boiling add lemon juice or vinegar while stirring.
- When milk curdles, turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block within cloth
- Now place the cloth under heavy weight for 2-3 hours before using
- Make a paste by grinding together half the onions, the garlic and coriander seeds.
- Heat the oil in a frying pan and cut the paneer into 1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
- Add the remaining onion and the ginger to the oil in a pan and add the bay leaves and fry until the onion is golden brown.
- Add the turmeric and the paste mixture and fry.
- Add the paneer and peas along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
1 Potato finely diced 1 carrot finely diced – 2 cloves of crushed garlic. 1 Onion finely chopped 1 Cup of frozen peas 1 tbsp vegetable oil 2 tsp curry powder or your own spices according to taste Salt, Pepper to taste.
Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Cover and simmer for 30 minutes until cooked.
- 225gm. plain flour
- 2 tspn. salt
- 2tblspb. vegetable oil
- 80 ml warm water.
- Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make afirm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife. Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
- Fill the cases with a tbsp of your chosen mixture and press the two dampened edges together to seal the top of the cone.
- Deep fry the samosas in hot oil until crisp and golden brown, take out and drain on a paper towel.