Our second recipe in Haandi cooking is “Raspberry” Matar (peas). This delicacy is on the menu of very few select restaurants in India. A vegetarian delight of paneer balls – “raspberries” – and green peas, cooked in a mild and rich gravy, which penetrates the “raspberries” or paneer balls to make them juicy like a fruit.
We extremely enjoyed cooking this recipe. The mild saffron flavor with richness of cashew, yogurt and cream made the gravy taste very addictive. Went down very well with naan. The three-time bhunao (sautéing) process in the cooking was a little time-consuming but worth it. If anyone has to try just one recipe from all our posts until now, please try this one. It’s worth the time and effort. Please watch our video for the recipe and hope you will leave us your feedback.
Ingredients Summary
Serves 4; Total time: 2 hours
For “Raspberries”:
Paneer – 3/4 lb or 350; Green Chilies – 4; Ginger (chopped) – 1 tbs; Saffron – 1 tsp; Milk – 1/4 cup or 60 ml; Red Chili Powder – 1/2 tsp; Salt – 1 tsp; Corn starch (flour) – 1/2 cup; Oil – for deep-frying;
For Gravy:
Green Peas – 3/4 lb or 350 gm; Ghee (clarified butter) – 2/3 cup; Onions – 4 (medium); Black Cardamom – 1; Bay Leaf – 1; Green Chili (chopped) – 4; Ginger (chopped) – 1 tbs; Ginger-Garlic paste – 5 tsp; Fresh Tomato Puree – 1 cup; Yogurt – 1 cup; Cashew – 50 gm or 2 oz; Red chili powder – 1 tsp; Coriander Powder – 1 tsp; Cream – 60 ml or 1/4 cup; Garam Masala – 1 tsp; Salt – 1 tsp; Fresh Coriander (chopped) – 1/3 cup;
Add to: Facebook | Digg | Del.icio.us | Stumbleupon | Twitter | Yahoo Buzz | Google Buzz
Predominantly foodies, trying to spread the happiness of cooking with some spiced up trivia.
