Green Pea / Hari Matar

5 from 2 votes

Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry

Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin. Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.Cheese is very good for health.Everyone likes cheese curry very much.But today I am going to tell you the cheese curry recipe.After eating it you will be licking fingers.You must have eaten cheese curry recipe in hotels or at weddings.Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.Please follow the steps given below and enjoy a very tasty cheese curry recipe …

Course Dinner, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 497kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Bowl
Mixer Grinder and Jar

Ingredients

250 Grams Cheese / Paneer
1 Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
3 Unit Big Onion / Pyaz
1 inch Ginger Sliced
2 Unit Green Chilli / Hari Mirch, Sliced
4 – 5 Unit Big Tomato / Bade Tamatar
1 tsp Cream, optional
2 leaves Bay Leave / Tej Patta
1 tsp Cumin Seed / Jeera
2 Unit Green Cardamom / Hari Elaichi
1 Unit Big Cardamom / Badi Elaichi
8 – 10 Unit Cashew / Kaju, Fry little brown
1 tsp Degi Red chilli / Degi Lal Mirch
as per taste Salt
100 grams Oil, for frying cheese cubes / paneer
2 tsp Oil, Chhaunk lagane ke liye / To Blow

Instructions

First cut the paneer into cubes.
After that take one fry pan / Kadai. Place pan / kadai on the gas.
Add oil to the pan / kadai to fry the paneer.
Put the paneer in the pan / kadai to fry
Fry the paneer until light brown.
When the paneer is roasted, take it out in a plate and keep it aside.
Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
Make the paste of onion. Paste should be coarse.
Make the paste of Tomato.
After frying the paneer, we took it out separately. Now if there is more oil in the pan, then take out more oil in a separate bowl. Leave 2 tsp of oil left in the pan.
Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
When cumin starts crackling, add chopped green chilli.
After one minute add coarse paste of onion in the pan / Kadai.
Fry the onion for 1 minute, When the onion paste turns light pink. Add turmeric powder, coriander powder to it.
Fry the spices. Stir with spatula.
Fry the spices till the spices leave oil.
When the masala is fried. Then put tomato paste in the pan / kadai.
Fry tomatoes with spices. Add salt as per your taste.
Take little fried cashew.
In addition to that take one bowl of green peas.
Now add fried cashew and green peas to Kadai / Pan.
Add cashews and peas to the spices.
Close the kadai / pan with lid
Cook for 3 -4 minute, Keep the mixer stir in between. Cook until the masala leaves the oil.
Add one glass of water in the pan / kadai.
After that add fried cubes of cheese in the pan / kadai.
If you think the stock is less then add more water. If You want, you can add 1 tbsp cream.
Close the kadai / pan with lid.
Take one tadka pan and place on the gas.
Add 1 teaspoon Kasuri fenugreek / Methi to the pan
As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
Keep the lid closed for 1 minute. So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
Now take again the same tadka pan and place on the gas.
When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
After that add 1 small tbsp degi red chilli powder to it.
Stir mixture with spoon.
Pour this tempering in the pan.
Mix this tadka with spoon.
Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.

Notes

Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein.
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.

You can also try few more recipe’s of paneer/ cheese …

Stuffed Potato Paneer Capsicum/ Bharwa Aloo Paneer Shimla Mirch

Pilaf / Pulao

Pilaf or pilau is a rice dish or a wheat dish in some areas.
Which generally includes cooking in stock or broth, adding spices and other ingredients such as vegetables or meat.
This veg pulao recipe is one of many Indian homes ‘ fundamental dishes produced frequently. It is also the most frequently found menu served along with a raita, chhola or spicy curry for parties, buffets & festivities.
There are a few distinct ways to make pulao recipe for vegetables. Every region has a distinct way to do it. I am sharing a simple pulao veg generic recipe which we create at home. It tastes really delicious and is very fragrant.
Not only does this work well for a regular or special meal, it is also good to pack in lunch boxes for office & college.
Since this is the easiest of Indian rice dishes produced with very little preparation, making even for a party when you have a crowd is extremely fast & ridiculously simple. As they say, rice is the head of everything. Rice is very nutritious and full of vitamins and minerals. Two servings of this rice a day gives you energy for 24 hours. Who uses athletes and people who sit at the computer a lot. People like programmers, designers or online players. The Slotogate platform is the best platform that gives you a wide range of online casinos where you can use various deposit methods including casinon med bankid

1 Cup Basmati Rice
2 tsp Green Pea
1/2 tsp Cumin Seed
1 tsp Desi Ghee
6 Unit Cashew (Break in two pieces)
3 Unit Almond (Break in two pieces)
1/8 tsp White Salt (Use very little amount of salt)
1 Unit Bay Leaf (optional)
2 Unit Black Pepper seed

Take 1 cup of Basmati rice.
Wash rice and keep them aside
Place handi / fry pan on the gas stove.
Put 1 tsp of desi ghee into handi / fry pan.
Put Broken cashew and almond in the handi / fry pan.
Fry cashew and almond.
Fry till cashew and almond become little brown.
After that add cumin seed in the handi / fry pan.
You can add bay leaf and black pepper seed also.
Once cumin started crackling, after that add basmati rice in the handi / fry pan.
Add 2 tsp green peas and little amount of salt.
Fry rice for 30 seconds.
After that 2 cup of water into handi / fry pan.
Now let boil the rice in the handi.
Stir rice periodically so that rice should not stick to vessel bottom.
Wait for water starts boiling in the handi.
Once the water starts boiling.
Place the lid on the handi / fry pan.
Now put the gas flame to medium.
Let remain the lid close for 5 – 7 minute.
After that open the lid and check whether rice is cooked.
If its 90 % cooked. Close the gas flame, and close the lid for 10 minute.
Do not open the lid before 10 minute.
If pulao is not cooked properly.
You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
Now Pilaaf / Pulao is ready
Serve hot with curry, choola, kadhi or any other curry recipe.

If Pulao is not cooked properly.
You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
Without side dishes, this vegetable pulao can be served alone. But the meal is complimented by a chhol and raita.
With egg curry or chicken curry or any grilled dishes such as kababs, non-vegetarians can serve veg pulao.
But just appreciate it with some simple curd / yogurt and papad if you’re short of moment.
We serve vegetable pulao with a salan or shorba for unique occasions or when we have visitors at home.

You can try below chutney’s with Pilaf/ Pulao …