Hello and glad to see you in the new year. Trying to stick to my resolutions (to blog more regularly) – I was ready with the draft 3 days ago, but that’s when respiratory infection and bronchitis caught up with me and has kept me down for over 3 days. In Bombay, the temperature difference is well over 15 degrees between day and night, leading to an epidemic of sorts in respiratory infections. The only times in the last three days I’ve managed to drag myself into the kitchen, is to make a huge pot of Molagu Rasam (Clear pepper soup), and keep warming it up in the microwave, sipping the spicy liquid through the day. Apart from that, my diet has generally been antibiotics, antihistaminics, expectorants and mucolytics. Sounds like quite a spread right??
Back to the topic of the post – this is one dish that is an extremely popular Indian curry – the origins as far as I know being Punjabi in nature, the land where paneer has been predominantly used since many years. If one has paneer and frozen peas, this can be made out of the stuff you’d normally have in your pantry, bailing you out, if you got a day late in replenishing your stock of vegetables
For a person who cooks almost 3 meals each day, it’s odd that I rarely make the typical restaurant style Punjabi dishes like Malai Kofta, Makhanwala and the likes, going mostly with the more earthy simple dishes, where veggies are not drowned in rich gravies and recipes which give veggies more respect than that! However on a whim I decided to try out this matar paneer curry, also since I had nothing else in my refrigerator that evening, except for the staple onions-tomatoes-ginger and garlic
The recipe here is adapted from a food video prepared by Chef Sanjay Thumma. You’ll find plenty of his videos on rediff iShare, youtube and his own site. Ofcourse, this is a much calorie cut version of the same. You could watch his video for a richer, creamier version of the same. But hey, does the title of the post – ‘low fat’ ‘restaurant style’ sound like an oxymoron? Well, if you ever try this recipe, you’ll know what I mean 🙂
Matar Paneer ( Indian curry with green peas and cheese )
Category – Vegetarian side to be eaten with rotis, parathas or rice
Time taken – Around 30 minutes
Serves – 3 to 4 people